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.


  • 1 tablespoon olive oil
  • 4 slices tomato
  • 1/2 pound crimini mushrooms, sliced
  • 2large eggs
  • 2slices whole-wheat bread
  • 2 tablespoons Parmesan cheese


  1. Heat oil in a large nonstick pan over medium-high heat.
  2. Add tomato and cook for 1 to 2 minutes on each side. Remove and set aside. Saute mushrooms in the pan for about 5 minutes, or until soft.
  3. Push mushrooms to side of pan, and crack in each egg without breaking yolk. Cook eggs as desired. While eggs are cooking, toast bread.
  4. Assemble sandwich: Layer 2 slices tomato, half mushrooms, and 1 egg on each slice bread. Sprinkle with Parmesan.