If you time this so the eggs are cooked just as the toast is done, the cheese should melt, eliminating the need to microwave the whole sandwich. Do note that if you’re watching your sodium, you might want to indulge in this sandwich only on occasion. It is on the higher side, but still has only a fraction of the sodium you’d find in a similar restaurant sandwich.
Recipe information
Yield
makes 1 sandwich
Ingredients
Preparation
Microwave Instructions
Step 1
Lightly mist a small microwave-safe bowl with spray. Add the egg whites and microwave for 30 seconds on low. Continue microwaving them in 30-second intervals until they are just barely runny on top. Then using a fork, stir to break them into large “scrambled” pieces. If they are still undercooked, cook them in 10-second intervals until just done.
Step 2
Place a piece of the toast on a serving plate and top it evenly with the cheese, followed by the eggs, then the pastrami. Top the sandwich with the remaining toast slice. Wrap it in a paper towel and microwave it on high for 10 seconds to warm it through. Serve immediately.
Stovetop Instructions
Step 3
Follow the directions above, but instead of microwaving the egg whites, simply scramble them in a nonstick skillet lightly misted with spray over medium heat.
nutrition information
Step 4
Calories: 308
Step 5
Protein: 31g
Step 6
Carbohydrates: 30g
Step 7
Fat: 7g
Step 8
Saturated Fat: 2g
Step 9
Cholesterol: 37mg
Step 10
Fiber: 2g
Step 11
Sodium: 1,054mg
