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
|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|
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.
Substitute baby spinach for the arugula.
Garnish with chopped fresh parsley before serving.
Naturegg Omega 3
A nutritionally enhanced egg that offers even more essential nutrients.Learn More