When I end up at the office late and don’t get home until 8 or 9pm, my usual go-to quick dinner is an egg sandwich. My mom used to make fried egg sandwiches on toast with a thin layer of mayonnaise and I wasn’t comfortable with straying in order to make this Breakfast Sandwich with Mango Chutney. But this blog is all about getting me out of my comfort zone, right? As I mentioned earlier this week, I had turkey Canadian bacon in my refrigerator and this is a perfect way to use it. English muffins are spread with a little bit of mango chutney before being topped with slices of ham or Canadian bacon, a fried egg, a handful of cheddar cheese and then broiled. I was worried the mango chutney would make this too sweet but it brought the perfect mix of sweet and spicy and complemented the Canadian bacon deliciously. To add a slight crunch, I’d recommend toasting the English muffins first. I just might make this for dinner again tonight!

The ingredients:

Heat a skillet sprayed with non-stick spray over medium-high heat. Cook slices of Canadian bacon until fully cooked. Remove from skillet.

Crack egg into warm skillet and cook until it’s cooked to your liking.

While egg cooks, place English muffin(s) on a baking sheet and spread mango chutney on each slice.

Top chutney with slices of cooked Canadian bacon, fried egg, and a small handful of cheddar cheese. Place baking sheet under broiler until cheese has melted.

Combine halves and enjoy!

Additions: None

Omissions: None

Substitutions:

• Turkey Canadian bacon

Overall Rating: Love It

Source: Cooking Light Magazine