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



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


  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.


  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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