Recipe Name Open-Faced Egg and Veggie Sammie Submitted by lezlieramsey Recipe Description This egg sandwich skips the fatty bacon and salt-packed sausage in favor of yummy veggies. Whole-wheat bread adds slow-burning carbs, while the egg provides filling protein. Quantity 0 Quantity Unit Prep Time (minutes) 5 Cook Time (minutes) 10 Ready In (minutes) 15

Ingredients Amount Measure Ingredient 1 tablespoon olive oil, extra virgin 4 slices, thick/large (1/2 Tomatoes 1 cup, pieces or slices Mushrooms 2 large eggs 2 slices bread 1/4 cup, shredded shredded cheddar cheese Steps Sequence Step 1 Heat oil in a large nonstick pan over medium-high heat. 2 Add tomato and cook for 1 to 2 minutes on each side. Remove and set aside. Saute mushrooms in the pan for about 5 minutes, or until soft. 3 Push mushrooms to side of pan, and crack in each egg without breaking yolk. Cook eggs as desired. While eggs are cooking, toast bread. 4 Assemble sandwich: Layer 2 slices tomato, half mushrooms, and 1 egg on each slice bread. Sprinkle with cheddar.