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Open-Faced Egg Sandwich Recipe

Open-Faced Egg Sandwich Recipe

Michelle Kim
Follow this recipe to make a delicious open-faced egg sandwich, perfect for a quick breakfast or lunch.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Breakfast, Lunch
Cuisine American
Servings 2
Calories 250 kcal

Equipment

  • 1 Frying pan For cooking the eggs
  • 1 Toaster For toasting the bread

Ingredients
  

  • 2 slices Bread Your choice of whole grain, sourdough, etc.
  • 2 Eggs Cooked to your liking
  • 1 cup Mixed greens Arugula, spinach, or lettuce
  • 1 tbsp Butter For frying eggs
  • to taste Salt and pepper For seasoning

Instructions
 

  • Toast the slices of bread until golden brown.
  • Heat butter in a frying pan over medium heat, crack the eggs, and cook to your preference (fried, sunny-side-up, or scrambled).
  • Season the eggs with salt and pepper while cooking.
  • Place a cooked egg on each toasted bread slice.
  • Top with mixed greens and add additional seasoning if desired.
  • Serve immediately and enjoy.

Notes

For added flavor, try topping with sliced avocado or a sprinkle of chili flakes.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 20gProtein: 13gFat: 14gSaturated Fat: 6gCholesterol: 195mgSodium: 370mgPotassium: 220mgFiber: 2gSugar: 2gVitamin A: 32500IUVitamin C: 4.1mgCalcium: 1000mgIron: 0.5mg
Keyword breakfast, Egg Sandwich, lunch, Open-faced, Quick meal
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