Tuna and Egg Muffin
A tuna sandwich with attitude! This 'Take 5' recipe invites you to expand your egg & bread breakfast / brunch to include avocado and tuna.
Serves 4
Prep time
5 min
Time to Table
5 min
Ingredients
2 cans (85g each)
Clover Leaf Solid Light Tuna - in Olive Oil
4
eggs
4 slices (33 g each)
multi-grain English muffins
1
avocado, sliced
1/4 cup
sun-dried tomatoes
Preparation
- Over medium heat, in a non-stick saucepan, use the oil from the tuna to fry the eggs sunny side up.
- Toast the bread while the eggs are frying and fan slices of avocado over top of each slice of toasted bread followed by 1/2 a can of tuna on each piece.
- Top each with a fried egg and slices of sun-dried tomato. Serve immediately.
Tip: You could use olive bread instead of English muffins for added flavour from the olives.
Check out recipe video on YouTube.
Prepared with
Nutrition
| Amount per serving | % Daily Value | |
|---|---|---|
Calories | 300 | |
Fat | 16 g | 25% |
Saturated Fat | 3 g | |
Trans Fat | 0 g | |
Saturated + Trans | 15% | |
Cholesterol | 220 mg | |
Sodium | 330 mg | 14% |
Carbohydrate | 23 g | 8% |
Fibre | 6 g | 24% |
Sugar | 4 g | |
Protein | 20 g | |
Vitamin A | 8% | |
Vitamin C | 10% | |
Calcium | 10% | |
Iron | 20% |
Claims Per Serving
- Very High Source of Fibre
- Source of Protein
- Source of Vitamin A
- Source of Vitamin C
- Source of Calcium
- Good Source of Iron
