Name: Open-Faced Egg Sandwiches
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2 servings
Ingredients: 4 large egg whites; 2 large eggs; 2 tablespoons grated Parmesan cheese; 2 teaspoons butter, softened; 2 slices whole wheat bread, toasted; 1/8 teaspoon dried rosemary, crushed; 1/8 teaspoon pepper

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Open-Faced Egg Sandwiches

5 min2 servings

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

Ingredients

4 large egg whites

2 large eggs

2 tablespoons grated Parmesan cheese

2 teaspoons butter, softened

2 slices whole wheat bread, toasted

1/8 teaspoon dried rosemary, crushed

1/8 teaspoon pepper

Instructions

1 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.

2 Spread butter over toast; top with egg mixture. Sprinkle with rosemary and pepper. Serve immediately.