Low Sodium Classic English Muffin with Egg and Cheese
Start your morning with the delightful taste of a homemade **Low Sodium Classic English Muffin with Egg and Cheese**, perfect for a heart-healthy breakfast without compromising flavor. This recipe features soft, golden English muffins made from scratch, lightly dusted with cornmeal for that signature texture. Topped with a fluffy cooked egg and a melt-in-your-mouth low-sodium cheese slice, it’s a wholesome alternative to store-bought options. Prepared with unsalted butter and minimal added salt, this recipe is ideal for those seeking reduced sodium meals. With simple ingredients like all-purpose flour, milk, and instant yeast, plus an easy-to-follow cooking technique, you’ll achieve bakery-quality results in no time. Serve them fresh and warm for a hearty, satisfying start to the day! Perfect for making ahead or enjoying immediately, this low sodium breakfast sandwich is a delicious way to nourish your mornings.
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Recipe Information
Ingredients
- 240 grams All-purpose flour
- 1 teaspoon Instant yeast
- 1 tablespoon Sugar
- 180 milliliters Whole milk
- 2 tablespoons Unsalted butter, softened
- 2 tablespoons Cornmeal, for dusting
- 2 Large eggs
- 2 Low sodium cheese slice
- 1 teaspoon Unsalted butter, for cooking
Instructions
In a large mixing bowl, combine the all-purpose flour, instant yeast, and sugar.
Heat the milk in a small saucepan until warm but not hot (about 110°F or 43°C).
Add the warmed milk and softened butter to the dry ingredients. Mix until a dough forms.
Knead the dough on a floured surface for about 5-7 minutes, until smooth and elastic.
Place the dough back in the bowl, cover with a damp cloth, and let it rise in a warm place until doubled in size, approximately 1 hour.
Once risen, gently punch down the dough and roll it out to about 1/2-inch thickness.
Cut out muffins using a round cutter (about 3 inches in diameter). You should get around 4 muffins.
Sprinkle cornmeal onto a baking sheet and place the muffins on it. Allow them to rest, covered, for about 20 minutes.
Preheat a griddle or large skillet over medium-low heat. Lightly sprinkle cornmeal on the hot surface.
Cook the muffins for about 7-10 minutes on each side, until they are golden brown and cooked through. Cool on a wire rack.
While the muffins are cooking, in a small skillet, melt 1 teaspoon of unsalted butter over medium heat.
Crack an egg into the skillet, gently breaking the yolk with a spatula, and cook until the egg is fully set, about 3-4 minutes. Repeat for the second egg.
Slice each English muffin in half horizontally, then place a slice of low sodium cheese on the bottom half of each muffin.
Top with the cooked egg and close the muffin with the top half. Serve immediately.
Nutrition Facts
Calories |
1582 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.1 g | 69% | |
| Saturated Fat | 29.0 g | 145% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 487 mg | 162% | |
| Sodium | 270 mg | 12% | |
| Total Carbohydrate | 222.4 g | 81% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 22.0 g | ||
| Protein | 52.1 g | 104% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 627 mg | 48% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 788 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
