This dish works well as a hearty brunch or a late night dinner and gives you a little bit of everything you need to start your day or end your night and hit the pillow – zinc, iron, leafy greens, protein, and grain – plus this recipe couldn’t be any easier, start to finish it takes 20 minutes.
Open Face Egg Sandwich
(serves 2)
1 bundle of asparagus
4 slices of your favorite bread
1 head watercress, rinsed
3 tablespoons low-fat mayonnaise
1 tablespoon Dijon mustard
2 tablespoons grated Parmesan
4 eggs
Olive Oil, Salt, Pepper
Set oven to 425°F. Toss together the asparagus, olive oil, salt and pepper on a baking sheet and roast for 15 minutes.
Whisk together Dijon, Mayonnaise, Salt and Pepper. Place aside.
Spray a non-stick pan with non-fat cooking spray, such as PAM. Crack eggs and cook until desired done-ness.
Toast the bread. (I use a flax and sunflower seed bread, sourdough would also work well).
Time to assemble! Spread the Mayo-Dijon mixture over the toast. Sprinkle the Parmesan over the bread. Place the watercress on top of the bread. Place the cooked eggs on top of the watercress. Place the roasted asparagus on side. Enjoy!
Oh, By The Way: Looking for more egg sandwich inspiration? Go to Pinterest and type in “open face egg sandwich” – the possibilities are endless!
Let’s Be Honest: You can add a little bacon or ham to this – I won’t tell!
Accessorize: I’m obsessed with linen place settings. Check out this Washed Linen Table Runner from Williams-Sonoma.
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