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Open Face Egg Breakfast Sandwiches

  • Cooking time
  • Prep time
  • Portions 2
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
Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg


  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.