Recipe: Open-Faced Egg and Veggie Sammie
This recipe is part of this month’s Greatist challenge. For more cheap and easy meals, follow along with the challenge on our team blog!
This egg sandwich skips the fatty bacon and salt-packed sausage in favor of yummy veggies. Whole-wheat bread adds slow-burning carbs, while the egg provides filling protein.
Adapted from Real Simple. Serves 2.
What You'll Need:
2 slices whole wheat bread
1 tablespoon olive oil
4 medium-sized slices of tomato
½ pound crimini mushrooms, sliced
2 large eggs
2 tablespoons Parmesan cheese
What to Do:
- Heat oil in a large non-stick pan over medium-high heat.
- Add the tomatoes to the pan and cook for 1-2 minutes on each side. Remove and set aside. Saute the mushrooms in the pan for about five minutes, or until soft.
- Push the mushrooms to one side of the pan as they cook and crack in each egg without breaking the yolk. Cook eggs a few minutes on each side or until they reach the desired consistency. While eggs are cooking, toast the bread.
- Assemble the sandwich. Layer 2 slices of tomato, half the mushrooms, and one egg on each slice of bread. Sprinkle with Parmesan cheese and enjoy!