This month Taste Creations is treating us to delicious sandwiches! With school starting in just a few weeks, I wanted to present to you a sandwich you can make quickly for breakfast. A breakfast sandwich with ricotta cheese. It sounded delightful and with garden tomatoes being so plentiful right now, I couldn't help but add them to my sandwich!
Breakfast Sandwich with Ricotta Cheese, Egg and Bacon
This sandwich is so good. I have been eating it every day and I am loving it. The creat ricotta with the tomatoes, the traditional egg, and bacon, all sandwiched together with a classic English muffin satisfies me in many ways. It has around 30g of protein and 27g of carbs, which suits my diabetic diet beautifully.
Breakfast Sandwich with Ricotta Cheese, Egg and Bacon
Ingredients
- 1 English muffin, split and toasted
- 1 egg
- 1/3 cup ricotta cheese
- 1 slice of Canadian style bacon
- 1 T butter
- 1 plum tomato cut into slices
Instructions
- Melt butter in a small frying pan.
- Cook bacon until heated through, set aside.
- Cook egg in skillet. Season as desired. Break the yolk for a hard egg or leave the yolk intact for a runny egg.
- On one half of the toasted English muffin, spread 1/3 cup of the ricotta cheese.
- Add sliced tomatoes on top of the ricotta and salt and pepper them.
- On the second half of the English muffin place the Canadian bacon and then put the egg on top.
- To eat, turn the egg half onto the ricotta cheese half.
- Enjoy!
Notes
Substitute a toasted bagel, two slices of toast, or a biscuit for the English muffin.
See more recipes here.
Nikki from Tikkido made a Georgian Reuben Turkey Sandwich.
Rosemary from An Italian in My Kitchen made an Easy Caprese Panino.
Sounds so tasty! I could even enjoy the one half, open face with tomato and ricotta. Great idea for breakfast!
ReplyDelete