Open-Face Cheese and Egg Sandwich
Searching for a quick recipe to enjoy as part of your breakfast? Look no further!
- Prep time: 15 min
- Makes: 4 servings, 1 sandwich (125 g) each
- Cook time: 5 min
Nutritional Information
PER SERVING
Ingredients
- 1 tbsp / 15 ml
- non-hydrogenated margarine
- 4
- Naturegg Omega 3 or Naturegg Nestlaid eggs
- 4
- slices of whole grain bread, toasted
- 4
- slices of processed cheese
- 1 cup / 250 ml
- loosely packed baby arugula
- 1/2 cup / 125 ml
- grape tomatoes, halved
Directions
MELT margarine in large nonstick skillet on medium-low heat.
SLIP cracked eggs, 1 at a time, into skillet, leaving spaces between eggs; cook 5 min. or until egg whites are set and yolks are cooked to desired doneness.
PLACE 1 toast slice on each of 4 serving plates. Top with cheese slices, arugula, tomatoes and eggs.
Tips
Substitute baby spinach for the arugula.
Garnish with chopped fresh parsley before serving.
This recipe was made with:
Naturegg Omega 3
A nutritionally enhanced egg that offers even more essential nutrients.
Learn MoreTips: Shell Eggs
When separating eggs, squeeze an empty plastic bottle and hold over the yolk, release some of the pressure and the yolk will suck into the bottle.
Tangy Dill Egg Salad Wrap For One
View recipe
Potato and Feta Patties
View recipe
See all recipes