OPEN FACED EGG SANDWICHES WITH ARUGULA SALAD
Eggs and arugula are a delicious combination. This dish is great for brunch!
Provided by Joy
Categories Main Dish Recipes Sandwich Recipes
Time 20m
Yield 2
Number Of Ingredients 10
Steps:
- Mix garlic and mayonnaise together in a small bowl. Spread mayonnaise on 1 side of the bread slices. Mix arugula with olive oil, lemon juice, salt, and black pepper in a bowl until coated; divide arugula in fourths, placing each portion atop mayonnaise side of a bread slice.
- Spray a skillet with cooking spray, place over medium-high heat, and crack eggs into skillet, one at a time. Cook on one side only until whites are firm and yolks are slightly runny, 2 to 3 minutes. Season eggs with salt and black pepper. Gently place an egg on each open-face sandwich.
Nutrition Facts : Calories 501 calories, Carbohydrate 23.3 g, Cholesterol 382.5 mg, Fat 38.2 g, Fiber 1.6 g, Protein 17 g, SaturatedFat 7.4 g, Sodium 535.8 mg, Sugar 1.9 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!
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 ENGLISH MUFFIN EGG SANDWICH
Make and share this Open Faced English Muffin Egg Sandwich recipe from Food.com.
Provided by mydesigirl
Categories Breakfast
Time 30m
Yield 3-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325.
- In a saucepan melt butter and stir in flour,pepper,salt and mustard.
- Add milk and stir until thick.
- Add cheese and stir until melted.
- Pour half of the sauce into greased 10x6x2 inch baking pan.
- Place English muffin halves in the baking pan.
- Break eggs individually over each English muffin half.
- Top with a slice of Canadian bacon.
- Pour the rest of the cheese sauce over the muffins.
- Bake in 325 oven for 15-20 minutes.
Nutrition Facts : Calories 700.6, Fat 40.2, SaturatedFat 20.7, Cholesterol 523.3, Sodium 2292.6, Carbohydrate 41.9, Fiber 2.3, Sugar 2.9, Protein 41.8
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
OPEN-FACE SAUSAGE AND EGG SANDWICHES
Trust us, no one will miss the other English muffin half when you serve these Open-Face Sausage and Egg Sandwiches! Try these yummy egg sandwiches soon.
Provided by My Food and Family
Categories Home
Time 20m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Microwave sausage patties as directed on package.
- Meanwhile, cook and stir vegetables in large nonstick skillet on medium heat 5 min. Add eggs; cook on medium-low heat 2 to 3 min. or until set, stirring occasionally. While eggs are cooking, heat gravy as directed on label.
- Place 1 muffin half on each of 6 plates; cover with eggs. Sprinkle with black pepper; top with sausage and gravy.
Nutrition Facts : Calories 260, Fat 15 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 205 mg, Sodium 670 mg, Carbohydrate 18 g, Fiber 0.9627 g, Sugar 2 g, Protein 13 g
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
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