Open-Face Egg Sandwich

Recipe

Breakfast
Open-Face Egg Sandwich

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2.57 out of 5 stars
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7 ratings

Recipe Data

1
Serving
10min
Prep
10min
Total

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Description

Quick breakfast? Try our 10-minute open-face egg sandwich topped with avocado, cheese, spinach, and cherry tomatoes.

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Servings and Ingredients

Ingredients
Serves 1
QuantityIngredientAdd
1 Hy-Vee large egg, beaten
2 tbsp. baby spinach, chopped
1 tbsp. Hy-Vee 2% reduced-fat milk
1 tsp. Hy-Vee salted butter
Hy-Vee salt
Hy-Vee ground black pepper
1 tbsp. Hy-Vee shredded Cheddar cheese
½ avocado, pitted, peeled, and sliced
1 slice(s) Hy-Vee Bakery whole wheat bread, toasted
2 cherry tomatoes, quartered

Things To Grab

  • Nonstick skillet

Directions

  1. Combine egg, baby spinach, and milk. Melt butter in a nonstick skillet over medium heat; add egg mixture and cook until egg is just set. Season with salt and pepper then top with shredded Cheddar cheese. Place avocado on toast. Add egg and quartered cherry tomatoes.