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Turkey English Muffins for Breakfast

21 Jul

I never usually buy commercial bread products. Mine are so much tastier and a darn sight better for me! Nevertheless, I have succumbed and bought a packet of English Breakfast Muffins. The reason behind this is to understand the texture and taste of them because I think my sourdough adventures will lead to a tastier home-made version sometime soon.

So my experiments begin. I must seek awesome ways of eating this delightful muffin. Is this awesome cleverly disguised as a breakfast dish? Id say so, but I may be biased.

Turkey English Muffins for Breakfast

[ Serves: 2 | Time: 15 Minutes | Cost: $5 ]
[ Joes Rating: 5 / 5 | My Rating: 4.5 / 5 ]

Ingredients

2 English muffins
100g turkey breast
2 organic free ranged eggs
1 tomato, sliced
2 cheese slices
handful baby spinach leaves
2 tablespoons mayonnaise
2 tablespoons cranberry jelly
salt and pepper to taste

Method

  1. Slice all the ingredients ready for construction while the muffin is hot.
  2. Split the muffins in half at the join line and toast lightly.
  3. While the muffin is toasting, lightly scramble one egg in a bowl and pop it in the microwave oven for 30 – 40 seconds until cooked. 

    Quick method for light fluffy eggs

  4. Once the muffin has been toasted, spread mayonnaise on one half and cranberry jelly on the other. On the mayonnaise side, add the baby spinach, tomato, salt and pepper, turkey, cheese, egg and more salt and pepper. 

    Construction of a master piece.

  5. Devour immediately.

So yummy

Observations

  • This was so tasty and filling. Much happiness comes from such a complete breakfast!
  • A note about seasoning. If you noticed, I seasoned the muffin twice; on the tomatoes and on the eggs. I believe both require adequate seasoning to enhance their flavours. Do a blind taste test on a piece of tomato and a bit of egg both seasoned and unseasoned and you will understand my rationale behind this.
  • I’ve heard and read a lot of things both for and against microwaved proteins. I hardly ever use my microwave, but this 30 – 40 second zap for one egg produces light, fluffy eggs that are otherwise time-consuming and require a lot of clean up. My only word of caution is to not over cook the eggs in the microwave, unless you want rubber fighting weapons for comic skits.
  • Want a vegetarian version? Just leave the turkey off and perhaps substitute a lentil patty!
  • Diabetic Note: One of these muffins is within my carbohydrate budget. The protein from the turkey, cheese and egg (particularly the egg) keeps me full for hours. While you may be pushing the fats friendship from the egg content and cheese, all in all this is a pretty balanced and awesome breakfast!
  • Ethical Note: I used tomatoes from my garden. YAY! And with any luck, next time I write to you about English Muffins, it will be about my own home made sourdough version. Fingers crossed!
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5 responses to “Turkey English Muffins for Breakfast

  1. Three Well Beings

    July 21, 2012 at 6:09 pm

    Tasty and economical! They sell a pared-down version of this sandwich (bacon instead of the turkey) for an exorbitant price at Starbucks and people buy them every morning! I think yours is more complete and a lot less expensive! 🙂 Debra

     
  2. narf77

    July 29, 2012 at 11:18 pm

    Where is your “like” button? oh well “LIKE”!!! There you go! They look like something that my daughters would drag their sorry derierres out of bed BEFORE 12 for in an instant! It certainly puts Mcdonalds into the trash can where they belong when you see something magnificent like that! (now where is your like button?)

     
    • Rhianna

      July 30, 2012 at 7:50 am

      I know, right. And its much better for you, and oh so tasty. Great way to start the day 🙂

       
  3. narf77

    July 29, 2012 at 11:19 pm

    There it is! After I posted that comment it miraculously suddenly appeared! Stupid WordPress!!!

     

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