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
Provided by Taste of Home
Categories Breakfast
Time 15m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- 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 : Calories 231 calories, Fat 11g fat (5g saturated fat), Cholesterol 226mg cholesterol, Sodium 416mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 2g fiber), Protein 19g protein. Diabetic Exchanges
ENGLISH MUFFIN EGG SANDWICHES
Steps:
- In a large skillet, heat 2 tsp. oil over medium heat. Add mushrooms, red pepper, onion and seasonings; cook and stir until mushrooms are tender, 5-7 minutes. Remove from pan. , Wipe skillet clean. Heat remaining 2 tsp. oil over medium heat. Add eggs; cook and stir just until eggs are thickened and no liquid egg remains. Add vegetables; heat through, stirring gently., Spread muffin bottoms with cream cheese; top with egg mixture. Replace tops.
Nutrition Facts : Calories 265 calories, Fat 11g fat (4g saturated fat), Cholesterol 173mg cholesterol, Sodium 487mg sodium, Carbohydrate 30g carbohydrate (7g sugars, Fiber 5g fiber), Protein 14g protein. Diabetic Exchanges
OPEN-FACED EGG AND TOMATO SANDWICH
Thick slices of tomato give this healthy breakfast a hint of sweetness.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 10m
Number Of Ingredients 6
Steps:
- Top each muffin half with tomato; set aside. In a small nonstick skillet, heat oil over medium-low. Gently crack eggs into skillet; cook until whites are almost set, 1 to 2 minutes.
- Top each egg with a slice of cheese; cover skillet for 1 minute. Slide one egg onto each muffin; season with salt and pepper.
Nutrition Facts : Calories 218 g, Fat 13 g, Fiber 2 g, Protein 13 g
FLORENTINE EGGS ON ENGLISH MUFFINS
No need to wait 'til the weekend to make a special breakfast or brunch for two-this takes just 15 minutes!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 15m
Yield 2
Number Of Ingredients 7
Steps:
- In small microwavable bowl, mix yogurt, mayonnaise and mustard. Microwave on High 20 to 40 seconds or until warm. Stir; set aside.
- In 10-inch skillet, heat 1 1/2 to 2 inches water to boiling. Reduce heat to medium-low. Break each egg into shallow dish; carefully slide egg into hot water. Quickly spoon hot water over each egg until film forms over yolk. Simmer 3 to 5 minutes or until eggs are desired doneness.
- Meanwhile, spread about 2 tablespoons sauce on each English muffin half. Top each with half of the spinach leaves.
- With slotted spoon, remove eggs from water; place over spinach. Top each with half of remaining sauce; sprinkle with pepper.
Nutrition Facts : Calories 190, Carbohydrate 17 g, Cholesterol 215 mg, Fat 1/2, Fiber 1 g, Protein 11 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 7 g
OPEN-FACED EGG MCMUFFIN
I love Egg McMuffins from McDonald's (besides their milkshakes, they are one of the only other things I eat there). This version is quick and a little better for you (I think). You can alter the recipe a bit, if you'd like, and just use one egg, 1/2 a slice of cheese, and one piece of ham, and put the other half of the english muffin on top, like a sandwich (but then it's not open-faced, and it'd defeat the purpose of this recipe. :) ). I make this when I have an Egg McMuffin craving or when it's a late breakfast and I'm SUPER hungry, because it's very filling.
Provided by Greeny4444
Categories Breakfast
Time 15m
Yield 1 serving
Number Of Ingredients 4
Steps:
- Split the english muffin with a fork, and toast it. When it's toasted, set open-faced on a plate, and put one slice of deli ham on each English muffin side.
- Heat a small nonstick pan on medium-high heat, and break both eggs into it, being careful not to break the yolk.
- When the white is firm enough, "separate" the egg whites from each other (because they've probably cooked their whites together) with a silicone spatula, and flip each egg over. Try to make them about the size of the english muffin, if you can.
- While the eggs are cooking, divide your slice of cheese in half, and arrange half a piece on each piece of ham. You might need to arrange it more to make it fit (the egg will melt the cheese).
- When the egg yolks are done to your liking, take the eggs and put one on each side.
- Tip: I eat these by holding the English muffin with my hand shaped like a "C" around the base and sometimes I have to hold the egg on when I bite into it with my index finger, so I recommend cooking the yolks all the way, unless you want juicy yolk all over the place!
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