EARLY BIRD

Make-ahead sandwich is great on the go.

Makes 4 servings

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 canbeusedinother sandwiches, salads and rice bowls. The sauce can be refrigerated up to 4 days in advance.

From registered nutritionist and cookbook author Ellie Krieger.

INGREDIENTS

1/3 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)

3 tablespoons plain lowfat Greek-style yogurt 1 tablespoon mayonnaise 1 ½ 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) ¼cuppackedfresh

cilantro leaves

STEPS

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

1/4 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.

Nutrition | Per serving (using half the pickled vegetables): 260 calories, 17 gp rot ein,27g car b oh yd rates,9gfat,2g saturated fat ,200 mg cholesterol,520 mg sodium ,4 g dietary fiber ,5 g sugar