Breakfast egg sandwich
Toasted bread layered with a pan-fried egg, hard cheese and fresh tomato.
- Number of servings
- 1
Nutrients
For entire dish
- Calories
- 486 kcal
- Protein
- 22.4 g
- Carbohydrates
- 42.8 g
- Fat
- 25.1 g
- Fiber
- 2.9 g
Per serving
- Calories
- 486 kcal
- Protein
- 22.4 g
- Carbohydrates
- 42.8 g
- Fat
- 25.1 g
- Fiber
- 2.9 g
Vitamins
For entire dish
Some micronutrient totals include only ingredients with a recorded value.
- A
- 248.5 mcg
- C
- 5.5 mg
- D
- 1.2 mcg
- E
- 0.2 mg
- K
- 4.8 mcg
- B12
- 0.9 mcg
- Fe
- 3 mg
- Ca
- 216.3 mg
Ingredients
- White bread — 80 g
- Chicken egg — 60 g
- Hard cheese — 30 g
- Tomato — 40 g
- Butter — 8 g
- Table salt — 1 g
- Black pepper — 1 g
Cooking instructions
- Cut the bread into two slices.
- Slice the tomato.
- Slice the hard cheese thinly.
- Melt the butter in a skillet over medium heat.
- Fry the egg for 3 minutes until the white is set.
- Season the egg with the salt and black pepper.
- Toast the bread slices in the same skillet for 1 minute per side.
- Place the cheese on one slice of toast.
- Add the egg and the tomato on top.
- Cover with the second slice and serve warm.