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Open Face Egg Breakfast Sandwiches

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  • Cooking time4 min
  • Prep time10 min
  • Servings2
recipe image Open Face Egg Breakfast Sandwiches


  • 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

Nutritional Guidelines (per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)


  1. Melt 1 Tbsp. (15 mL) Becel® Buttery Taste margarine in large nonstick skillet over medium heat and cook eggs, turning once, until desired doneness.
  2. 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.

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