Bacon, Cheeddar, & Egg-Topped English Muffin

For Breakfast this morning, I made the recipe on page 20.

Bacon, Cheddar, & Egg Topped English Muffin

2 eggs
1 tsp sunflower oil
2 ounce canadian bacon
1 whole wheat english muffin
2 slices ff cheddar cheese

1. fill a medium skillet with 1 1/2 inches of water and bring to a boil. Reduce the heat so the water is barely simmering.
2. break each egg into a separate small cup. Slip the eggs, one at a time, into the water. Cook until the yolks just begin to set, about 2 minutes. With a slotted spoon, transfer the eggs to paper towels to drain.
3. wipe out the skillet. Heat the oil in the skillet over medium-high heat. Add the canadian bacon and cook until heated through, about 1 1/2 minutes on each side.
4. place a muffin half on each of 2 plates and top each with a slice of cheddar. Top with 1 slice of bacon and 1 egg. Sprinkle with chives.

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Pretty basic. I had all the ingredients in the house, so that I why I chose this recipe first. I did substitute egg beaters for the egg. I used 2 tsp olive oil so I could get both my healthy oils in for the day. I used ff american cheese instead of cheddar cheese. no chives. I only had the lite english muffins, and it wasn't a whole wheat bun.

total ww points was 6 and this was a VERY FILLING breakfast.