Blueberry Egg and Havarti English Muffin
Fresh blueberry preserves spread over an english muffin topped with turkey bacon, an over easy egg, and melted havarti cheese. This Blueberry Egg and Havarti English Muffin is a mildly sweet yet savory breakfast option that can be made for the whole family or an individual.
Servings 1
Calories 371kcal
Equipment
- Sauce pan
- Sauté pan
- Toaster or oven
- Spatula
- Tongs
Ingredients
- 1 english muffin
- 1 slice turkey bacon
- 1 large egg
- 1 slice havarti cheese
- Salt, to taste
- Pepper, to taste
Blueberry preserves
- 2 cups blueberries
- ½ cup water
Instructions
- Prep prior to cooking: place a sauce pan over medium heat. Add blueberries and water to the sauce pan, bring the mixture to a boil and then reduce the heat to low. Let the mixture simmer for 20 minutes, stirring about every 5 minutes. Transfer the blueberry preserves to a container and place in the fridge for 45 minutes to 1 hour to bring to room temperature. The preserves will last 5 days in the fridge.
- Place a sauté pan over medium heat. Cut the turkey bacon slice in half and place in the sauté pan. Sauté each side for about 2-3 minutes or until cooked.
- Slice the english muffin in half. On one side add 1 ½ tbsp of the blueberry preserves and on the other side add the havarti cheese. Place in an oven on broil or in a toaster oven and toast until the cheese is melted, about 2 -3 minutes.
- Once the turkey bacon is done, add the egg to the sauté pan and cook over easy. Add salt and pepper to taste.
- Top the toasted english muffin with the turkey bacon and over easy egg. Enjoy!
Notes
Macros per serving (recipe yields 1 serving): 29g carbs, 22g protein, 18g fat