|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|
|1||medium tomato, thinly sliced|
|8||slices multigrain, French or Italian bread|
|# Eggs Required||Small||Medium||Extra Large|
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.
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.
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.
|Saturated Fat:||2.5 g|