1/2 Thomas' Light Multi Grain English Muffin (or half of another light English muffin)
1 large egg
1 slice lean ham
1 tbsp. fat-free mayonnaise
1 tsp. Hellmann's/ Best Foods Dijonnaise
1 tsp. Brummel & Brown Spread (or another reduced calorie buttery spread); softened
1 tsp. lemon yogurt
Prepare sauce by stirring to combine B&B spread, mayo, yogurt, and Dijonnaise; set aside.
Crack egg gently into a small cup or dish.
Fill a medium-sized pot with 2 inches of water, and bring water to a boil. Once boiling, lower temperature until a steady and consistent, but VERY low, boil is reached. Gently pour in the egg and allow to cook for 3 to 5 minutes (3 for a runnier egg, 5 for very firm), or until egg white is mostly opaque.
Carefully remove egg by sliding a spatula underneath it and placing it on a plate. Use a paper towel to soak up any excess water.
Toast muffin half and heat ham if desired.
Heat sauce in the microwave for approximately 20 seconds and stir (add a little water if you prefer a thinner sauce).
Top muffin with ham and egg, and then cover with sauce. Enjoy!