Good Morning English Muffins & a Soft Boiled Egg

Take Two Finally an excuse to use the egg cups I inherited from my late Grandma Peggy! Last night while making lunch for my hubby, I started craving the soft boiled eggs my Mom used to make when we were children. Granted, Mom used a coffee mug and muddled the egg with salt and pepper, making it more of a mayo-less egg salad. Soft boiling eggs perfectly seems to be a task not easily mastered by cutting my hard boiling time in half...Oh well, it was delicious nonetheless. I placed enough water to cover the egg in a pot and brought to a boil. Once boiling I removed from heat and let sit for 6 minutes. Now, my yolk was not as soft as I typically like it so next time I will cut down my time in one minute increments until I get it right.  While I waited for my soft boiled egg I smeared a toasted whole wheat English muffin with raw almond butter, strawberry preserves, and an organic banana. Unfortunately, Allie thought the English muffin looked irresistible, so she gulped it down while my back was turned. (See guilty face below) I am trying to cut back on my caffeine, so green tea and chamomile with a touch of honey was the finishing touch on my breakfast. I have been playing around with the myfitnesspal website and iphone app and below I have included the nutritional information for this meal.

The guilty but satisified puppy...

Breakfast Calories Carbs Fat Protein Sodium Sugar Publix - English Muffin - Original, 1 muffin 100 24 2 4 210 1 Trader Joe's - Almond Butter Raw Crunchy Unsalted, 2 tbsp 190 6 17 8 0 2 Egg - Egg, Hard-Boiled, 60 g 70 1 5 6 65 0 Bananas - Raw, 1 medium (7" to 7-7/8" long) 105 27 0 1 1 14 Green Tea - Lipton, 1 tea bag 0 0 0 0 0 0 Bigelow - Cozy Chamomile Herb Tea, 1 Bag 0 0 0 0 0 0 Honey, 0.5 tbsp 32 9 0 0 0 9 Trader Joe's - Fresh Strawberry Preserves, 1 g 3 1 0 0 0 1 Totals 500 68 24 19 276 27