| 3 tbsp (45 mL) | light mayonnaise or salad dressing |
| 2 tbsp (30 mL) | milk (1%) |
| 1 tbsp (15 mL) | grated Parmesan cheese |
| 1 tsp (5 mL) | lemon juice |
| 1/2 tsp (2.5 mL) | grated lemon rind |
| 4 | eggs |
| 1 | medium tomato, thinly sliced |
| 8 | slices multigrain, French or Italian bread |
| # Eggs Required | Small | Medium | Extra Large |
|---|---|---|---|
| 1 egg | 2 | 1 | 1 |
| 2 eggs | 3 | 2 | 2 |
| 3 eggs | 4 | 4 | 3 |
| 4 eggs | 6 | 5 | 3 |
| 5 eggs | 7 | 6 | 4 |
| 6 eggs | 8 | 7 | 5 |
Step 1
Place mayonnaise in small microwave-safe bowl; whisk in milk. Microwave on Medium (50% power) just until hot, about 45 seconds, stirring after 30 seconds. Whisk in Parmesan cheese, lemon juice and rind until smooth. Set sauce aside.
Step 2
Spray large non-stick skillet with cooking spray. Heat skillet over medium heat. Crack eggs into skillet. Break yolks with edge of spatula. Cook eggs to preferred doneness.
Step 3
Place tomato slices on 2 slices of bread. Top with fried egg. Spoon about 1 tbsp (15 mL) warm sauce over each egg. Cover with second slice of bread.
| Calories: | 286 |
| Fat: | 11 g |
| Saturated Fat: | 2.5 g |
| Trans Fat: | -- |
| Sodium: | 450 mg |
| Sugars: | 8 g |
| Protein: | 15 g |
| Fibre: | 8 g |
| Carbohydrate: | 32 g |