Advertisement

Open-Face Egg Sandwich

January/February 2014

Your rating: None Average: 5 (1 vote)

In this healthy open-face egg sandwich recipe, Swiss cheese and chives are gently folded into the beaten egg and layered with tomato on multigrain toast.


Open-Face Egg Sandwich Recipe

Makes: 1 serving, 1 sandwich each

Serving Size: 1 sandwich

Active Time:

Total Time:

Ingredients

  • 1 large egg, beaten
  • 1/2 cup diced low-fat Swiss cheese (2 ounces)
  • 2 tablespoons snipped fresh chives or 2 teaspoons dried
  • 1 slice multigrain bread, toasted
  • 2 slices tomato

Preparation

  1. Coat a small nonstick skillet with cooking spray and heat over medium heat. Add egg and cook, without stirring, until the egg starts to set around the edges, about 30 seconds. Add cheese and chives and cook, folding the cheese into the egg, until fluffy and set, 1 1/2 to 2 minutes more. Place on toast and top with tomato.

Nutrition

Per serving: 262 calories; 10 g fat (4 g sat, 4 g mono); 206 mg cholesterol; 16 g carbohydrates; 1 g added sugars; 4 g total sugars; 26 g protein; 3 g fiber; 321 mg sodium; 304 mg potassium.

Nutrition Bonus: Calcium (61% daily value), Vitamin B12 & Zinc (23% dv), Vitamin A (19% dv), Vitamin C (15% dv)

Carbohydrate Servings: 1



More From EatingWell

Recipe Categories

Main Ingredient
Eggs
Preparation/ Technique
Saute
Meal/Course
Breakfast
Lunch
Type of Dish
Sandwich
Ethnic/Regional
American
Ease of Preparation
Easy
Total Time
15 minutes or less
Servings
1
Publication
January/February 2014

Connect With Us

20 minute dinner recipes
Advertisement

EatingWell Magazine

more smart savings
Advertisement
Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner