OPEN-FACED EGG SANDWICHES
I always experiment with different herbs on my eggs, since I eat them every morning. This one became one of my favorites! -Valerie Belley, St. Louis, Missouri
Provided by Taste of Home
Categories Breakfast
Time 15m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Heat a small skillet coated with cooking spray over medium-high heat. Whisk the egg whites, eggs and cheese; add to skillet. Cook and stir until set., Spread butter over toast; top with egg mixture. Sprinkle with rosemary and pepper. Serve immediately.
Nutrition Facts : Calories 231 calories, Fat 11g fat (5g saturated fat), Cholesterol 226mg cholesterol, Sodium 416mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 2g fiber), Protein 19g protein. Diabetic Exchanges
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salman mughal
[email protected]This was a great breakfast! I used whole-wheat bread and added some sliced tomato. It was a quick and easy meal that was also very satisfying.
Tim Disney
[email protected]I tried this recipe this morning and it was delicious! The eggs were cooked perfectly and the avocado added a nice creaminess. I will definitely be making this again.
Khan Jamal
[email protected]These open-faced egg sandwiches are amazing!! I love runny-yolk fried eggs, and the combination of the egg, cheese, and avocado is just perfect. I will definitely be making these again.