The Independent Student Newspaper of St. John's University

The Torch

The Independent Student Newspaper of St. John's University

The Torch

The Independent Student Newspaper of St. John's University

The Torch

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Torch Delights

I’ve learned quite a few lessons over the years. How to cook, however, has not been one of them.

But what I can do in a kitchen is take a bunch of ingredients that don’t require much cooking, put them together, and create a meal that any busy college student (one who is as unskilled as I am in the kitchen, nonetheless) can easily whip up almost instantly.

Last time, I shared with you one of my favorites: English muffin pizza. This time, I’m going to share with you another one of my favorites, one that also uses the English muffin, and is almost as simple to make: a breakfast sandwich.

I know you all probably enjoying dining on the delicious breakfast sandwiches at Dunkin Donuts. I certainly do; they are one of my guiltiest pleasures. But eating them on a regular basis isn’t exactly the best choice health-wise.

That’s why I’ve created this healthy (ok, at least healthier) version of the bacon, egg and cheese classic we’ve all come to rely on for a morning pick-me-up. I use egg whites, low-fat cheese and turkey bacon, all atop a whole grain English muffin.
The best part: you won’t have to leave the comfort of your own home to enjoy it!

What You’ll Need:

-One egg

-One slice of low-fat cheese (American or Cheddar)

-Two slices of turkey bacon

-One Thomas’ whole grain English muffin

What To Do:

-Separate the egg from egg yolk and scramble in a pan.

-Toast English muffin lightly.

-Heat toaster oven to 350 degrees.

-Microwave bacon in microwave for two minutes.

-Place slice of cheese on English muffin and bake in toaster oven for about 3 minutes.

-Add egg to muffin

– Place bacon on top of cheese, close sandwich.

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