Egg and Canadian bacon sandwiches with avocado and tomato

Total Time:   14 min   Prep: 10 min  Cook:  4 min  Serves: 4
Difficulty: Easy

Serve this ultra-satisfying breakfast sandwich with hot sauce on the side. For less mess on the go, use whole wheat pita pockets instead. Unlike smoked American-style bacon, Canadian bacon is cured but not smoked, making it more like ham than what most think of as bacon. It also comes from a leaner part of the pig, so has less fat and fewer calories than traditional bacon. If you’re in Canada and order Canadian bacon, don’t be put off by funny looks. There it is called back bacon or peameal instead. Now you know.


Cooking spray

4 spray(s)

Uncooked Canadian bacon

2½ oz, four slices


Light whole wheat English muffin

4 item(s), split and toasted



6 large


Uncooked scallion(s)

2 Tbsp, sliced



Table salt

½ tsp


Black pepper

¼ tsp, freshly ground



½ medium, cut into 8 slices


Plum tomato(es)

1 medium, cut into 8 slices


1. Coat a large nonstick skillet with cooking spray; place over medium-high heat. Add bacon; cook, turning once, until lightly browned, about 1 1/2 to 2 minutes. Remove bacon from skillet and place one piece on each English muffin bottom.

2. Off heat, coat same skillet with cooking spray; place over medium heat. In a bowl, beat eggs, scallions, salt and pepper until blended; pour into skillet and scramble just until set and not dry, about 1 1/2 minutes.

3. Place 1/4 of eggs on top of bacon on each muffin bottom. Top each with 2 slices avocado and 2 slices tomato; cover with English muffin tops.

4. Serving size: 1 sandwich