Simple Open Face Breakfast Sandwich

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I know it’s a little late to be thinking about food – 8:57 pm to be exact – but who isn’t thinking about their next meal at this time?

I’ve realized lately that I haven’t shared with you some of my simplest go-to meals that I eat on a regular basis, so I thought it was about time that I shared them with you! Although I love to eat and cook, sometimes I just want something simple so I can get back to whatever I am in the middle of doing. In the morning that usually means something with eggs.

This Simple Open Face Breakfast Sandwich is one of my favorite go-to breakfast meals that will leave your tastebuds happy and your belly satisfied.

Simple Open Faced Sandwich

• Yield: 1 1x

Scale 1x2x3x

Ingredients

• 1/2 English Muffin or a Slice of Bread
• 1–2 eggs
• 1 Roma Tomato
• Pinch of Salt
• Pinch of Pepper
• Dash of Herbs de Provence
• Havarti Cheese – optional
• Basil – optional

Instructions

1. First, spray an egg pan with oil, scramble your egg in a small bowl, and then pour it into your egg pan cooking the egg at medium heat.
2. While the egg is cooking lightly toast your slice of bread. Dice your tomato and place it in a small bowl and mix in the salt, pepper, and herbs de provence.
3. Once the egg is cooked to your liking, place the cheese then the egg on top of the bread, then add the fresh tomatoes on top.
4. Sprinkle with basil and enjoy!

Notes

• I cut the edges of my egg for the pictures to make it look prettier but I usually just place the egg on the muffin and let it hang over the sides.
• I love havarti cheese, but you can use whatever you like or whatever is on hand!

Nutrition

• Serving Size: 1

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