Grilled Egg Sandwich
Enjoy eggs for dinner with this fast, yet filling, sandwich.
Ingredients
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2 tablespoons mayonnaise or salad dressing
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1 tablespoon Dijon-style or brown mustard
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4 slices English Muffin bread or firm white bread
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1 tablespoon margarine
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2 eggs
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2 to 3 spinach leaves
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1/2 of a small tomato
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1 slice Swiss or American cheese
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2 eggs
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2 tablespoons milk
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1 tablespoon butter or margarine
Directions
1.
In a small bowl stir together mayonnaise or salad dressing and Dijon-style or brown mustard. Spread mixture on one side of each of English Muffin bread or firm white bread. Set aside.
2.
In a large skillet melt margarine over medium heat; break 2 eggs into the skillet. Stir each egg gently with fork to break up yolk. Cook eggs for 3 to 4 minutes or to desired doneness, turning once.
3.
Place an egg on the spread side of two bread slices. Layer spinach leaves, tomato, and Swiss or American cheese on each egg. Top with remaining bread slices, spread-side down.
4.
In a shallow dish beat together 2 eggs and 2 tablespoons milk. Carefully dip sandwiches into egg mixture, coating both sides.
5.
Melt 1 tablespoon of margarine or butter in same skillet over medium heat; cook sandwiches about 4 minutes or until golden brown, turning once. Cut in half to serve. Makes 2 sandwiches.
Nutrition information
Calories 748, Total Fat 45 g, Saturated Fat 19 g, Cholesterol 490 mg, Sodium 1021 mg, Carbohydrate 56 g, Fiber 3 g, Protein 30 g. Daily Values: Vitamin A 45%, Vitamin C 17%, Calcium 48%, Iron 34%.
Percent Daily Values are based on a 2,000 calorie diet
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