Here's a quick and tasty open-face egg sandwich for one. Get out the baby spinach leaves and the mayo and let's get cracking.
What You Need
Original recipe yields 1 serving
1 slice whole wheat bread, toasted
1 Tbsp. KRAFT Real Mayo Mayonnaise
1/4 cup loosely packed baby spinach leaves
1 hard-cooked egg, sliced
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Let's Make It
Spread toast with mayo.
Top with spinach and egg.
Prepare using KRAFT Light Mayo Reduced Fat Mayonnaise.
How to Hard Cook Eggs
Place eggs in single layer in saucepan; add enough water to completely cover eggs by at least 1 inch. Bring water boil; cover. Remove saucepan from heat; let stand 15 min. Drain eggs; immediately place in bowl of ice water. Let stand until completely cooled, changing water if necessary. Perfectly hard-cooked eggs will have a firm yellow center with no greenish tinge. Hard-cooked eggs in their shells can be refrigerated for up to 1 week.
Sprinkle your favorite chopped fresh herb over the mayo before topping with spinach and egg.
Calories From Fat
% Daily Value*
Total Fat 17g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 13g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.