Open-Faced Scrambled Eggs Sandwich

Open-Faced Scrambled Eggs Sandwich

Eggs and bread were made for each other! There are several tasty egg and bread variations or you to enjoy! This recipe, is a simple egg, onion and tomato mix served with bread. Enjoy for breakfast or for lunch and in fact you can enjoy this anytime you feel like it!

Servings

Servings

3
Preparation

Preparation Time

10 minutes

Ingredients

  • 2 – 4 slices Baker’s Inn Whole Grain bread 
  • 4 eggs, beaten
  • ½ tsp salt
  • 1/2 small onion, chopped
  • 1 large tomato, chopped
  • 1 tsp garlic, minced
  • 2 tbsp oil
  • 1 tbsp spring onion green, chopped

Method

1.    Get your ingredients together. Break the eggs into a bowl and season with salt. Beat the eggs and set aside.
2.    Heat oil in pan. Add the chopped onion and fry for about 2 min. Add tomatoes, and garlic. Fry for another 2-3 minutes or until the tomatoes are well cooked.
3.    Add the beaten eggs and stir briskly until eggs are cooked. Remove from heat and spoon the eggs onto the whole wheat bread. Sprinkle the spring onion on top and enjoy!

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