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Tuna and Egg Muffin

A tuna sandwich with attitude! This 'Take 5' recipe invites you to expand your egg & bread breakfast / brunch to include avocado and tuna. 

Serves 
Prep time
5 min
Time to Table
5 min

Ingredients

2 cans (85g each)
Clover Leaf Solid Light Tuna - in Olive Oil
4
eggs
4 slices (33 g each)
multi-grain English muffins
1
avocado, sliced
1/4 cup
sun-dried tomatoes

Preparation

  1. Over medium heat, in a non-stick saucepan, use the oil from the tuna to fry the eggs sunny side up.
  2. Toast the bread while the eggs are frying and fan slices of avocado over top of each slice of toasted bread followed by 1/2 a can of tuna on each piece.
  3. Top each with a fried egg and slices of sun-dried tomato. Serve immediately.

Tip: You could use olive bread instead of English muffins for added flavour from the olives.

Check out recipe video on YouTube.

Nutrition

Amount per serving% Daily Value
Calories
300
Fat
16 g
25%
Saturated Fat
3 g
Trans Fat
0 g
Saturated + Trans
15%
Cholesterol
220 mg
Sodium
330 mg
14%
Carbohydrate
23 g
8%
Fibre
6 g
24%
Sugar
4 g
Protein
20 g
Vitamin A
8%
Vitamin C
10%
Calcium
10%
Iron
20%

Claims Per Serving

- Very High Source of Fibre
- Source of Protein
- Source of Vitamin A
- Source of Vitamin C
- Source of Calcium
- Good Source of Iron

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