Photo: Deb Lindsey for The Washington Post
Three easy and healthful additions, inspired by a classic Asian sandwich, turn an ordinary breakfast item into one with panache: tangy, quick pickled vegetables, a yogurt-based Sriracha-spiked sauce and a pile of fresh cilantro. All the elements can be prepped ahead so you can pull together a spectacular breakfast on even the busiest mornings.
Make Ahead: The vegetables need to marinate in the refrigerator for at least 1 hour, and up to 4 days. You will have about half of them left over, which can be used in other sandwiches, salads and rice bowls. The sauce can be refrigerated up to 4 days in advance.
For the pickled vegetables
⅓ cup boiling water
3 tablespoons honey
¾ teaspoon salt
¾ cup unseasoned rice vinegar
½ large daikon radish, cut with a vegetable peeler into 4-inch long strips (about 1 cup)
1 large carrot, scrubbed well and then cut with a vegetable peeler into 4-inch long strips (about 1 cup)
For the sauce
3 tablespoons plain low-fat Greek-style yogurt
1 tablespoon mayonnaise
1½ teaspoons Sriracha
4 whole-grain English muffins, toasted and split
About 2 ounces (4 slices) Canadian bacon, browned in a skillet 2 to 3 minutes per side
4 large hard-cooked eggs, sliced (see NOTE)
¼ cup packed fresh cilantro leaves
For the pickled vegetables: Stir together the boiling water, honey and salt in a medium bowl, until dissolved. Add the vinegar then add the shredded radish and carrot. Cover and refrigerate for at least an hour, and up to 4 days.
For the sauce: Stir together the yogurt, mayonnaise and Sriracha in a medium bowl to form a smooth sauce.
When ready to assemble, spread a tablespoon of the sauce on the bottom half of each toasted English muffin. Top with a slice of the Canadian bacon, slices of egg, about ¼ cup of the pickled vegetables (drained) and a tablespoon of cilantro leaves. Finish with the tops of the English muffin.
NOTE: To hard-cook eggs, place them in a large steamer basket set over or inside a pot with several inches of barely bubbling water (medium heat; the water should not touch the eggs). Cook/steam for 13 minutes, then turn off the heat. Let sit for 10 to 13 minutes, then use a slotted spoon to transfer the eggs to an ice-water bath to cool. Peel when completely cooled.
Makes 4 servings
Per serving (using half the pickled vegetables): Calories 260; Total Fat 9g; (Sat Fat 2g); Protein 17g; Carb 27g; Fiber 4g; Cholesterol 200mg; Sodium 520mg; Total Sugar 5g