Open face egg and tomato sandwich
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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