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Egg Sandwich with Pastrami and Swiss

The combination of pastrami and Swiss has long been confined to the realm of the lunchtime deli counter, but we think it works beautifully with soft scrambled eggs.

Egg Sandwich with Pastrami and Swiss
Cook This!

Egg Sandwich with Pastrami and Swiss

The combination of pastrami and Swiss has long been confined to the realm of the lunchtime deli counter, but we think it works beautifully with soft scrambled eggs.

Is there anything more satisfying than a good breakfast sandwich? We think not, especially when we can chew comfortably knowing that we’re starting our day in one of the best possible ways, which is to say, with a metabolism-jolting dose of protein and fiber. The combination of pastrami and Swiss has long been confined to the realm of the lunchtime deli counter, but we think it works beautifully with soft scrambled eggs—especially because pastrami trounces both sausage and bacon in the calorie department. Give it a try.

Ingredients


Makes 4 servings

1⁄2 Tbsp butter
4 oz lean pastrami
(or turkey pastrami), cut into strips
6 eggs
2 Tbsp milk
Salt and black pepper to taste
4 slices low-fat Swiss cheese
4 whole-wheat English muffins, lightly toasted

Egg Sandwich with Pastrami and Swiss

Calories

325

Fat

16 g

Saturated Fat

6 g

Sodium

860 mg

Hardee’s Monster Biscuit

Calories

770

Fat

55 g

Saturated Fat

18 g

Sodium

2,310

YOU SAVE 445 calories and 1,450 mg sodium!

HOW TO MAKE IT


Step 1

Melt the butter in a large nonstick skillet over medium heat. Add the pastrami and sauté for 2 to 3 minutes. Turn the heat down to low. Combine the eggs with the milk and a few pinches of salt and pepper. Whisk lightly, then add to the pan. Use a wooden spoon to constantly stir the eggs, scraping from the bottom as they set, as they’ll continue to cook once removed from the stovetop.

Step 2

Place a slice of Swiss on the bottom of each English muffin. Divide the scrambled eggs among the muffins, top with the muffin tops, and serve.