Ham & Cheese Eggs Benedict with Honey Dijon Mustard Dressing

You would think after the Easter holiday I would be sick of eggs but for some reason I just cant get enough of them! And when the BF brought home a whole big bag of ham from celebrating Easter with his family, I started thinking of what I could make to combine the two. Normally I’m not too crazy about ham but I do enjoy the occasional ham and cheese sandwich. I decided to combine that with the egg and came up with an open face ham and cheese eggs benedict with honey Dijon mustard dressing. It’s really just a small twist on the classic eggs benedict, and just a little bit more healthy with the addition of the greens and without the hollandaise sauce. 

 

Makes 1 Serving 

Calories per Serving: 232

Total Fat: 10.3 g

Carbs: 16.1 g

Protein: 18.5 g

Ingredients 

• 1/2 english muffin (I actually used half a Arnold Sandwich Thin but the english muffin is probably the more traditional route)
• 1 egg, at room temperature
• 2 slices ham
• 1/8 cup cheddar cheese (I use the Jewel fat free mild cheddar brand)
• A handful of spinach
• 1 tablespoon Dijon mustard
• 1 tablespoon honey 

Directions 

1. Boil a pot of water for the poached egg. Bring the water to a rolling boil, then reduce the heat by about half and add about 1 tablespoon of distilled white vinegar for every liter of water to help the egg keep its round form.  If this is the first time you’ve poached an egg you may want to keep an eye on it the whole time, but if you are already an old pro you can start getting the other stuff ready. The perfect poached egg has a rounded shape and is firm but the yolk should still be runny. You can test if its done by using a slotted spoon to raise the egg out of the water and poking it. The center should bounce back to the touch while the outer white portion should feel more firm. When done, remove from the water and blot dry.
2. Heat up a skillet on the stove top and place the slices of ham onto the skillet. Sprinkle the cheese over the ham to melt.
3. Toast the English muffin.
4. Place the ham, cheese, and poached egg onto the English muffin. Combine the honey and Dijon mustard and drizzle over the sandwich.
5. Enjoy!