Open-Face Cheese and Egg Sandwich
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15 Min
Prep : 15 Min
Looking for quick recipe to enjoy as part of your breakfast? Each tasty Open-Face Cheese and Egg Sandwich features a fried egg, KRAFT SINGLES Light Cheese Slice, baby arugula and grape tomatoes on whole grain toast. Why wait? Try it tomorrow.
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4 Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1
1 Tbsp. non-hydrogenated margarine
2
4 Naturegg™ Omega 3 Eggs
3
4 slices whole grain bread, toasted
4
4 Kraft Singles Light Cheese Slices
5
1 cup loosely packed baby arugula
6
1/2 cup grape tomatoes, halved
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How do I make it ?
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Step 1
Melt margarine in large nonstick skillet on medium-low heat. Step 2
Slip cracked eggs, 1 at a time, into skillet, leaving spaces between eggs; cook 5 min. or until egg whites are set and yolks are cooked to desired doneness. Step 3
Place 1 toast slice on each of 4 serving plates. Top with Kraft Singles, arugula, tomatoes and eggs. NatureggTM is a trademark of Burnbrae Farms Ltd.
Kraft Kitchen Tips!
Substitute
Substitute baby spinach for the arugula.
Special Extra
Garnish with chopped fresh parsley before serving.
Nutrition
Calories
250
Calories From Fat
0
% Daily Value
Fat 11 g
Saturated fat 3.5 g
18 %
Cholesterol 205 mg
Sodium 630 mg
26 %
Carbohydrate 23 g
Fibre 2 g
Sugars 4 g
Protein 15 g
Vitamin A
15 %
Vitamin C
6 %
Calcium
15 %
Iron
15 %
Servings
4 servings, 1 sandwich (125 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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