Open Faced Egg Sandwich Recipe

Nutrition Facts

Serving Size: 2 muffin halves and 2 eggs
    • Calories: 304
    • Fat: 14g
    • Saturated Fat: 1g
    • Cholesterol: 347mg
    • Sodium: 600mg
    • Carbohydrates: 26g
    • Fiber: 2g
    • Protein: 18g

* Nutritional information is based on ingredients listed and serving size; any additions or substitutions to ingredients may alter the recipe's nutritional content

Open Faced Egg Sandwich Recipe

Heart Healthy Recipe Diabetes Recipe

When you have a craving for egg salad, try an open-faced egg sandwich with just a touch of mayo. Packed with protein, this easy sandwich is perfect for breakfast, brunch or lunch.

Ingredients

    • 1/2 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
    • 1/8 tsp salt
    • Black pepper to taste
    • 1 Tbsp chopped chives

Preparation

    • 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 the 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.
Yield: 2 servings

Nut Allergy: If you have an allergy to nuts or nut products, read the packaging, labels, warnings and directions for all ingredients in this recipe to determine whether the non-nut ingredients in this recipe were manufactured in a plant that processes nut products. We recommend that you do not solely rely on our information. For additional information about a product, please contact the manufacturer.

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Review Date: February 26, 2013
Reviewed By: Christina D. Wright, RD, LDN, Nutrition Editor, Baldwin Publishing, Inc.
Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing, Inc. Contact Editor
This page created February 1, 2010 and last modified September 23, 2010
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