Low Sodium Classic English Muffin with Egg and Cheese

Start your morning on a wholesome and heart-healthy note with this Low Sodium Classic English Muffin with Egg and Cheese recipe! Featuring homemade English muffins, golden and fluffy with a light dusting of cornmeal, this satisfying breakfast sandwich is crafted with care to limit sodium while maximizing flavor. A perfectly cooked egg and a slice of creamy, low-sodium cheese come together between the warm, freshly griddled muffins for a delightfully balanced bite. This recipe keeps things simple yet indulgent, using common pantry ingredients like all-purpose flour, unsalted butter, and whole milk to deliver a restaurant-quality breakfast right at home. Ready in just 40 minutes, this two-serving breakfast idea is perfect for those looking to enjoy a homemade, low-sodium twist on a classic favorite.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 2

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

Directions

Step 1

In a large mixing bowl, combine the all-purpose flour, instant yeast, and sugar.

Step 2

Heat the milk in a small saucepan until warm but not hot (about 110°F or 43°C).

Step 3

Add the warmed milk and softened butter to the dry ingredients. Mix until a dough forms.

Step 4

Knead the dough on a floured surface for about 5-7 minutes, until smooth and elastic.

Step 5

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.

Step 6

Once risen, gently punch down the dough and roll it out to about 1/2-inch thickness.

Step 7

Cut out muffins using a round cutter (about 3 inches in diameter). You should get around 4 muffins.

Step 8

Sprinkle cornmeal onto a baking sheet and place the muffins on it. Allow them to rest, covered, for about 20 minutes.

Step 9

Preheat a griddle or large skillet over medium-low heat. Lightly sprinkle cornmeal on the hot surface.

Step 10

Cook the muffins for about 7-10 minutes on each side, until they are golden brown and cooked through. Cool on a wire rack.

Step 11

While the muffins are cooking, in a small skillet, melt 1 teaspoon of unsalted butter over medium heat.

Step 12

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.

Step 13

Slice each English muffin in half horizontally, then place a slice of low sodium cheese on the bottom half of each muffin.

Step 14

Top with the cooked egg and close the muffin with the top half. Serve immediately.

Nutrition Facts

Serving size	(630.4g)

Amount per serving	% Daily Value*
Calories	1582.3

Total Fat 54.1g	0%
Saturated Fat 29.0g	0%
Polyunsaturated Fat 0.2g
Cholesterol 486.6mg	0%
Sodium 269.7mg	0%
Total Carbohydrate 222.4g	0%
Dietary Fiber 9.0g	0%
Total Sugars 22.0g
Protein 52.1g	0%

Vitamin D 184.0IU	0%
Calcium 627.0mg	0%
Iron 13.9mg	0%
Potassium 788.1mg	0%

*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.

Source of Calories

Fat: 30.7%

Protein: 13.1%

Carbs: 56.1%