Open Face Egg Breakfast Sandwiches
- Cooking time4 min
- Prep time10 min
- 2 Tbsp. (30 mL) Becel® Buttery Taste margarine*
- 2 eggs
- 1 light multi grain English-style muffin, split and toasted
- 2 slices tomato
- 1 cup (250 mL) arugula
- 1/8 tsp. (0.5 mL) freshly ground black pepper
- Melt 1 Tbsp. (15 mL) Becel® Buttery Taste margarine in large nonstick skillet over medium heat and cook eggs, turning once, until desired doneness.
- Meanwhile, evenly spread remaining 1 Tbsp. (15 mL) margarine onto each muffin half, then top with tomato, arugula and egg. Sprinkle with pepper.
*Becel® Gold in Quebec.