Open face egg and tomato sandwich

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Open face egg and tomato sandwich

Ingredients
1 whole-wheat English muffin, split in half
2 thick slices tomato
2 eggs
2 thin slices cheddar, (1 ounce total)
Coarse salt and ground pepper

Instructions:

Toast each muffin half. Top with tomato, sprinkle with salt, and broil for 3 minutes.

In a small nonstick skillet, heat oil over medium-low. Gently crack eggs into skillet, and add salt, pepper, and cheese. Cover, and cook until whites are set, about 2 minutes.

Slide one egg onto each muffin.

Nutrition Facts

Serving Size:2

 

Amount Per Serving
Calories
436
Total Fat
26
Saturated Fat
10
Total Carbohydrate
30
Dietary Fiber
4
Sugars
6
Protein
24
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