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.
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