Open Face Egg Breakfast Sandwiches
Cooking time4 min
Prep time10 min
Servings2
![recipe image Open Face Egg Breakfast Sandwiches](https://www.becel.ca/-/media/Project/Upfield/Brands/Becel-CA/Becel-Canada/Assets/Recipes/Synced-images/69225839-9ff0-42d9-ac13-161323d17671.jpg?rev=18b57c1d3f084c2b97e74a460a089f1f&w=900)
Ingredients
- 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.)
Instructions
- 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.
![](https://www.becel.ca/-/media/Project/Upfield/Brands/Becel-CA/Becel-Canada/Pdf-Logo.png?rev=-1)