Open-Faced Egg Sandwiches Recipe

Open-Faced Egg Sandwiches Recipe
Open-Faced Egg Sandwiches Recipe photo by Taste of Home
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Open-Faced Egg Sandwiches Recipe

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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
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 15 min.
VERIFIED BY Taste of Home Test Kitchen
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

  • 4 large egg whites
  • 2 large eggs
  • 2 tablespoons grated Parmesan cheese
  • 2 teaspoons butter, softened
  • 2 slices whole wheat bread, toasted
  • 1/8 teaspoon dried rosemary, crushed
  • 1/8 teaspoon pepper

Directions

Heat a small nonstick 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 toasts; top with egg mixture. Sprinkle with rosemary and pepper. Serve immediately. Yield: 2 servings.
Originally published as Open-Faced Egg Sandwiches in Healthy Cooking December/January 2013, p18

Nutritional Facts

1 sandwich: 231 calories, 11g fat (5g saturated fat), 226mg cholesterol, 416mg sodium, 13g carbohydrate (2g sugars, 2g fiber), 19g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 fat.

  • 4 large egg whites
  • 2 large eggs
  • 2 tablespoons grated Parmesan cheese
  • 2 teaspoons butter, softened
  • 2 slices whole wheat bread, toasted
  • 1/8 teaspoon dried rosemary, crushed
  • 1/8 teaspoon pepper
  1. Heat a small nonstick skillet coated with cooking spray over medium-high heat. Whisk the egg whites, eggs and cheese; add to skillet. Cook and stir until set.
  2. Spread butter over toasts; top with egg mixture. Sprinkle with rosemary and pepper. Serve immediately. Yield: 2 servings.
Originally published as Open-Faced Egg Sandwiches in Healthy Cooking December/January 2013, p18

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