I love breakfast.
During the week I don't get time to cook a good breakfast as I'm always running out the door and grabbing a piece of toast and some yogurt to take along to work.
So the other day I stumbled upon a recipe for a breakfast melt using tomatoes, cheese, and English muffins. Ingredients I usually have on hand. I knew I had to try this because it was something hearty that I could whip up fast during the week and really call a healthy, fast & fresh dish!
What makes this recipe outstanding is the sauce...oh my! It's tangy flavor is just the right compliment to the tomatoes.
So let's make Tomato and Chive Breakfast Melts.
Turn on your broiler to preheat. Let's mix up the sauce first. In a small bowl add the yogurt, mustard, olive oil, and oregano. Mix well, then set aside.
Slice your cherry tomatoes in half. I used yellow ones cause that's what I had...red would be very pretty and delishhh!
Split your English muffins in half and toast under the broiler for 1 minute, or until lightly toasted.
Top each muffin half with about 1-2 teaspoons of sauce.
Top with cheese. Save some for on top of the tomatoes.
Top with tomatoes, dividing among the muffins. Top with some more cheese.
Add snipped chives.
Return to the oven and broil for another minute or two until hot and cheese has melted.
Voila! Simple, tasty, fresh, and wholesome!
What a great breakfast or snack!
Tomato and Chive Breakfast Meltsserves 4
4 whole grain English muffins, split
1/4 cup nonfat plain Greek style yogurt
1 1/2 T Dijon mustard
1 T extra virgin olive oil
1/2 tsp dried oregano
1/2 cup cheddar cheese, grated
1/2 cup cherry tomatoes, quartered
1 t snipped chives
Preheat broiler. Place muffins cut side up, on a baking sheet and broil for about 1 minute until edges are beginning to lightly brown.
In a small bowl, whisk together yogurt, Dijon, oil, and oregano. Spoon about 1 ½ teaspoons onto each muffin half, spreading evenly to coat. Sprinkle with cheese, tomatoes and chives, dividing each evenly. Broil for 1 to 1 1/2 minutes or until cheese has melted.
Adapted from Clean Eating magazine