Scallion, Egg & Tomato Sandwiches

Looking for a quick lunch idea?  These sandwiches are easy to make and don’t take too many ingredients. I took a Skinnytaste recipe found here, and made some modifications.  I substituted reduced fat cream cheese in for the mayo and used English muffins instead of sandwich rolls.  We almost always have English muffins on hand so these were an easy change – I rarely buy sandwich rolls.  These would make a great light dinner on nights when it’s hot and you don’t want to turn the oven on!

Servings:  2

Size:  2 open-faced English muffin halves

Points Plus: 6pp

Level of Difficulty:  Easy

Prep Time: 20 minutes

Cook Time:  n/a

Rating: 3 stars - Good

Ingredient List:

2 English muffins

2 Tbsp. cream cheese, 1/3 less fat

Tomato

Scallions, chopped

2 hard-boiled eggs, sliced

Salt and pepper

Directions:

Hard boil the eggs, let them cool before slicing.  Toast the English muffins.  Spread about ½ Tbsp. of cream cheese on each English muffin half.  Wash and chop the scallions and slice the tomato.  Assemble each open faced sandwich by putting scallions first, then tomato and finally egg on top.  Season with salt and pepper to taste.

Tip:

Of course you can assemble the sandwich any way you like, but after making these the first time I switched up the order to follow the directions above.  My ingredients were all over the plate instead of staying put on the sandwich.  By starting with the scallions, they will stick to the cream cheese instead of falling off.  The weight of the egg also helps hold the tomato slices in place too.

XOXO Megan