Egg Sandwich with Cottage Cheese and Grilled Ham

 Makes 1 serving

• 1 Portuguese muffin
• 2 eggs
• Salt and pepper to taste
• 2 slices ham
• 1 tsp tartar sauce
• 1/8 cup iceberg lettuce, shredded
• 2 Tbsp Penn Maid® Lowfat Cottage Cheese
• 1/2 tsp scallion, shaved fine

Cut the muffin in half with a serrated knife and reserve for toasting. In a small mixing bowl, whisk eggs and lightly season with salt and pepper. Heat a 6-inch nonstick skillet on medium heat. Once the pan is fully heated, lightly spray the pan with a nonstick cooking spray. Place the ham in the pan and cook on both sides until well heated and lightly browned. At the same time, toast the muffin. Spread a thin coat of tartar sauce over both halves of toasted muffin and top the bottom muffin piece with shredded iceberg lettuce. Once the ham is heated, place on top of the lettuce. Then begin cooking the eggs by first coating the skillet with nonstick cooking spray. Pour the eggs into the pan and stir with a rubber spatula until half cooked. Add the cottage cheese and scallions and cook thoroughly. Place the eggs on the prepared muffin. Top with second muffin half. Put together, cut in half and serve.


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