Young at Heart Healthy Breakfast Sandwich

Young at Heart Healthy Breakfast Sandwich

From: Chef Jodi Hortze, The Griddle Cafe, Hollywood, CA. Yield: 12 servings.

1 large red onion

1 Tbsp. olive oil

12 frozen vegetable burger patties

12 large eggs

¾ cups mayonnaise

1 tsp. green hot pepper sauce

12 whole grain or whole wheat English muffins, toasted and kept warm

12 slices American processed cheese slices

Cut onion in half, then slice each half into 6 slices. In a large skillet or on a griddle, saute onions in oil until soft, about 5 minutes, stirring occasionally. Remove onions; keep warm.

Wipe out pan, coat with cooking spray. Add veggie patties; cook over medium heat until browned and cooked through, about 5 minutes per side. Remove patties from pan/griddle; keep warm.

Fry eggs in small batches in spray-coated pan on first side; turn over and continue cooking for about 2-3 minutes over medium heat until whites are set (completely coagulated and firm) and yolks begin to thicken (no longer runny, but not hard).

Blend maynnaise and hot pepper sauce. For each sandwich, spread 1 Tbsp. mayonnaise on English muffin bottom. Top with a patty, a slice of cheese and 1 Tbsp. onions. Add muffin top. Serve immediately.