Egg White English Muffin Sandwich

What Goes With It

• Fresh apple slices
• A bowl of berries
• A cup of tea

Making Egg White English Muffin Sandwich, Step by Step

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1. Split the muffins and toast them until golden.

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2. Heat half the oil in a 15 to 18 cm non-stick frying pan over medium heat. Pour in half the egg whites and tilt the pan so they cover the base. Cook for 2 minutes, until almost set.

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3. Lay a slice of cheese on one side of the egg, sprinkle with pepper and fold the egg over it, then fold it in half again to make a square. Slide it onto the bottom half of a muffin.

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4. Repeat with the remaining oil, egg whites and cheese. Top each sandwich with the cucumber and the muffin tops and serve warm.

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A Few Notes

Use a pan the width of the muffin so that the folded egg fits without trimming.

If the egg sheet sticks, add a drop more oil and loosen the edge with a spatula before folding.

Press the sandwich gently, not hard; whites squeak out from under a firm squeeze.

Storing and Reheating

Best eaten straight away. The cooked egg keeps in the fridge for 2 days; reheat it gently before assembling.

Egg White English Muffin Sandwich: Your Questions Answered

What's in a Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.