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

  1. MELT margarine in large nonstick skillet on medium-low heat.

  2. 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.

  3. PLACE 1 toast slice on each of 4 serving plates. Top with cheese slices, arugula, tomatoes and eggs.

Tips

  1. Substitute baby spinach for the arugula.

  2. 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 More

Tips: 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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