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Open-Faced Egg Sandwiches

 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
2 ServingsPrep/Total Time: 15 min.

Ingredients

  • 4 egg whites
  • 2 Eggland's Best 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.
Nutritional Facts: 1 sandwich equals 231 calories, 11 g fat (5 g saturated fat), 226 mg cholesterol, 416 mg sodium, 13 g carbohydrate, 2 g fiber, 19 g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 fat.