BREAKFAST

By Paige Green, Hy-Vee Dietitian on Tuesday, November 3, 2020


Open-Face Egg Sandwich 

(Serves 1)

egg sandwich

Adapted from Hy-Vee Seasons magazine

Need a quick breakfast? Try this 10-minute open-face egg sandwich topped with avocado, cheese, spinach, and cherry tomatoes.

All you need:

  • 1 slice whole-wheat bread
  • ½ small avocado
  • 1 large egg, beaten (Dietitian Tip: Choose Omega-3 eggs)
  • 2 tbsp chopped baby spinach
  • 1 tbsp 2% reduced-fat milk
  • 1 tsp Smart Balance spread
  • Pepper, to taste
  • 1 tbsp shredded Cheddar cheese
  • ¼ cup quartered cherry tomatoes

All you do:

1. Toast bread.

2. Peel, seed and slice avocado; set aside.

3. Combine beaten egg with spinach and milk. Melt Smart Balance spread in nonstick skillet over medium heat; add egg mixture and cook until egg is just set. Season with pepper and top with cheese.

4. Place sliced avocado on toast. Add cooked egg mixture and cherry tomatoes.

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