Recipes

Tuscany Egg Sandwich

This egg sandwich can be made with a variety of breads, such as focaccia, or try an onion or cheese bun. Whatever you choose, this Tuscan delight will take centre stage at any luncheon.
Serves 1
Prep Time 10 min
Cook Time 3 min
Print Recipe

Ingredients

  • 2 eggs
  • 1 tbsp (15 mL) water
  • ⅛ tsp (0.5 mL) pepper
  • 1 small focaccia bun
  • 1 tbsp (15 mL) light mayonnaise or salad dressing
  • 1 tbsp (15 mL) tomato pesto
  • 2 tbsp (30 mL) roasted red peppers, well drained and sliced
  • 2 tbsp (30 mL) crumbled light feta cheese
  • 8 fresh basil leaves

Instructions

  • Step 1

    Whisk eggs, water and pepper in small bowl.

  • Step 2

    Spray 8-inch (20 cm) non-stick skillet with cooking spray. Heat skillet over medium-high heat. Pour in egg mixture. As eggs set around edge of skillet, with spatula, gently push cooked portions toward centre. Tilt and rotate skillet to allow uncooked egg to flow into empty spaces. Cook until set. Remove skillet from heat.

  • Step 3

    Cut focaccia in half. Spread mayonnaise on bottom half, and pesto on top half. Arrange red peppers over mayonnaise. Top with omelette, feta cheese and basil. Cover with top half of focaccia.

Paperclip IconTips

Instead of focaccia, use an onion or cheese bun.

Nutrition Facts

Per serving
Calories413
Fat24 g
Saturated Fat6 g
Trans Fat0 g
Carbohydrate29 g
Fibre2 g
Sugars5 g
Protein20 g
Sodium839 mg

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