Egg white “McMuffin” with chicken and mozzarella
1
Easy
10 minutes
15 minutes
This twist on the classic egg McMuffin comprises a mini egg white omelette, lean chicken, mozzarella, marinated roasted cherry tomatoes and a handful of peppery rocket. It’s served on an English muffin for a quick, satisfying breakfast. Use baby spinach if you prefer a milder flavour.
Ingredients
Method
- olive oil, for frying
- ⅓ cup Woolworths free-range liquid egg whites (or 3 egg whites)
- 1 t chives, chopped
- 1 slice Woolworths sliced smoked chicken
- 4 Woolworths English muffins, halved and toasted
- 20 g Woolworths mozzarella cheese, thinly sliced
- 1–2 T Woolworths marinated roasted cherry tomatoes
- rocket, a small handful
Method
Ingredients
1. Lightly spray a small non-stick pan with olive oil. Pour in the egg whites and sprinkle over the chives. Cook until set, folding into a circle to fit the muffin.
2. In the same pan, lightly sear the chicken until golden.
3. Place the omelette on the bottom half of the English muffin. Layer with the chicken, mozzarella, tomatoes, and a handful of rocket. Top with the remaining muffin half.
Cook’s note: Add fresh chilli or sliced avocado if you like.
Photographs: Jan Ras
Production: Amy Ebedes-Murray
Food assistant: Bianca Jones
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