Open faced egg sandwich recipe
Try our open-faced egg sandwich with just a touch of mayo. Packed with protein, this easy sandwich is perfect for breakfast, brunch or lunch.
Makes 2 servings.
½ cup fresh arugula
2 Tbsp. chopped fresh herbs such as basil or tarragon, plus additional for garnish
1 tsp. olive oil
1 Tbsp. fresh lemon juice
2 whole wheat English muffins, split
1 large tomato, sliced
2 Tbsp. reduced-fat mayonnaise
4 hard-cooked eggs, peeled and sliced into rounds
⅛ tsp. salt
Black pepper to taste
1 Tbsp. chopped chives
Preheat toaster oven.
In a bowl, toss the arugula and herbs with the olive oil and lemon juice.
On a toaster oven pan, arrange muffin halves. Top each half with the arugula mixture and tomato slices. Spread mayonnaise on the tomato slices. Top with the egg rounds. Sprinkle the egg rounds with additional fresh herbs and the salt and pepper to taste.
Broil the sandwiches for about 2 to 3 minutes, or until warm. Sprinkle with the chives.
Nutrition facts per 2 muffin halves and 2 eggs: 304 calories, 14g fat, 1g saturated fat, 347mg cholesterol, 600mg sodium, 26g carbohydrates, 2g fiber, 18g protein.