Description
Easy, open-face egg sandwich with goat cheese, tapenade and spinach.
Ingredients
- 2 Eggs, Beaten
- 1 slice Wheat Sandwich Bread
- 1 Tablespoon Goat Cheese, Room Temperature
- 10 Spinach Leaves
- 1 Tablespoon Sun Dried Tomato Tapenade
- ½ Tablespoons Pumpkin Seeds (pepitas)
Preparation
Cook your beaten eggs over medium heat, spreading out the eggs across the bottom of the pan and cooking them omelette style (in a sheet) until they are set and then fold the sheet of egg in half. Then remove from the pan and set aside.
To assemble open-face sandwich: Bread can be toasted if you prefer. Spread goat cheese over bread, arrange spinach leaves evenly on top of the cheese in a circular formation. Place folded egg on top. Add tapenade and sprinkle with pumpkin seeds.
