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Open Faced Egg Sandwich with Turkey Bacon
June 11, 2016
Category
Breakfasts
Meal Ideas
Persons
1
Prep Time
5 minutes
Cook Time
10 minutes
Ingredients
- 1 slice Multigrain Bread
- 2 Large eggs
- 1/4 Avocado (1.7 oz / 50g), sliced
- 1/2 Fresh tomato (2.5 oz / 70g), sliced
- 3 slice Turkey Bacon
- 1/8 teaspoon Salt
- 1/8 teaspoon Ground pepper
- Olive oil (avocado oil) spray
Instructions
- Place turkey bacon in non-stick unheated skillet. Heat 9-11 minutes over medium heat to desired crispness, turning several times. Move to the plate.
- Spray a little bit of oil on the skillet. Crack eggs and pour them into the skillet. Cover and fry 2-4 minutes. To cook eggs sunny side up, fry them until the whites are set, but the yolks remain liquid, about 2 minutes.
- Season with salt and pepper. Slide the eggs from the skillet onto a plate.
Nutrition Facts
Open Faced Egg Sandwich with Turkey Bacon
Serves: 1 Serving
| Amount Per Serving: | ||
|---|---|---|
| Calories | 450 | |
| % Daily Value* | ||
| Total Fat 22 g | 33.8% | |
| Saturated Fat 4 g | 20% | |
| Trans Fat | ||
| Cholesterol | 0 | |
| Sodium 932 mg | 38.8% | |
| Total Carbohydrate 28 g | 9.3% | |
| Dietary Fiber 9 g | 36% | |
| Sugars 8 g | ||
| Protein 39 g | ||
| Vitamin A | Vitamin C | |
| Calcium | Iron | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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