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Easy, open-face egg sandwich with goat cheese, tapenade and spinach.
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.
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