½ cup shredded Parmesan or Grana Padano cheese (2 oz.)
Salt and black pepper
4 provolone cheese
4 English muffins, split and toasted
¼ cup thinly sliced dried tomatoes in olive oil
1 cup baby arugula
Heat a 12-inch griddle or nonstick skillet over low. Sprinkle Parmesan cheese into four 4-inch rounds onto hot griddle. Cook 1 minute or just until cheese begins to melt.
Break eggs onto cheese rounds; sprinkle with salt and pepper. Cook 4 to 5 minutes or until egg whites are completely set and yolks are desired doneness. Top with provolone cheese; cook 3 minutes or until melted.
Layer English muffin bottoms with dried tomatoes. Add eggs, arugula, and muffin tops. Serve immediately.
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18 g fat
(7 g saturated fat,
2 g polyunsaturated fat,
4 g monounsaturated fat),
207 mg cholesterol,
760 mg sodium,
35 g carbohydrates,
1 g fiber,
3 g sugar,
19 g protein.