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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
Open-Faced Egg Sandwiches
Open-Faced Egg Sandwiches Recipe photo by Taste of Home
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  • Total Time
    Prep/Total Time: 15 min.
  • Makes
    2 servings

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 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
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.

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Reviews

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  • jamers9050
    Dec 3, 2012

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