SPINACH AND EGG SANDWICHES
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the broiler. Arrange the tomatoes cut-side up on one half of a rimmed baking sheet and season with salt and pepper. Broil the tomatoes until they begin to soften, about 2 minutes. Remove from the broiler. Arrange the English muffins on the other half of the baking sheet and brush with 1 tablespoon olive oil. Set aside.
- Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Add the shallot and cook, stirring, until soft, about 2 minutes. Add the Canadian bacon and cook, stirring, until lightly browned, about 3 minutes. Stir in the spinach until wilted; season with salt and pepper. Transfer the mixture to a bowl; keep warm. Wipe out the skillet.
- Heat the remaining 1/2 tablespoon olive oil in the skillet over medium-high heat. Crack the eggs into the pan, season with salt and pepper, and fry until the whites are set but the yolks are still runny, about 5 minutes. Remove the pan from the heat. Top the tomatoes with the cheese. Return the tomatoes and English muffins to the broiler; broil until the cheese is melted, 2 to 3 minutes. Divide the English muffins among plates, then top each with some of the spinach mixture and a fried egg. Serve with the broiled tomatoes.
Nutrition Facts : Calories 403 calorie, Fat 20 grams, SaturatedFat 5.5 grams, Cholesterol 236 milligrams, Sodium 993 milligrams, Carbohydrate 36 grams, Fiber 5 grams, Protein 21 grams, Sugar 2 grams
OPEN-FACED FRICO EGG SANDWICH
Steps:
- For aioli, in a small bowl, combine the mayonnaise, olive oil, garlic, salt and pepper; set aside., Sprinkle Parmesan into large nonstick skillet; heat over medium heat. Cook just until melted, about 2 minutes. Break eggs, 1 at a time, into a custard cup or saucer, then gently slide into pan over Parmesan. Immediately reduce heat to low. To prepare eggs sunny-side up, cover pan and cook until yolks thicken but are not hard, 4-5 minutes., Spread aioli over toasted bread. Top with giardiniera, tomato and egg. Sprinkle with parsley.
Nutrition Facts : Calories 408 calories, Fat 23g fat (5g saturated fat), Cholesterol 194mg cholesterol, Sodium 1188mg sodium, Carbohydrate 33g carbohydrate (3g sugars, Fiber 2g fiber), Protein 16g protein.
OPEN-FACED EGG SANDWICHES
I always experiment with different herbs on my eggs, since I eat them every morning. This one became one of my favorites! -Valerie Belley, St. Louis, Missouri
Provided by Taste of Home
Categories Breakfast
Time 15m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Heat a small skillet coated with cooking spray over medium-high heat. Whisk the egg whites, eggs and cheese; add to skillet. Cook and stir until set., Spread butter over toast; top with egg mixture. Sprinkle with rosemary and pepper. Serve immediately.
Nutrition Facts : Calories 231 calories, Fat 11g fat (5g saturated fat), Cholesterol 226mg cholesterol, Sodium 416mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 2g fiber), Protein 19g protein. Diabetic Exchanges
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