Eggs Tomato Breakfast Melts

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Smooth open confronted egg and tomato breakfast melts – Sandwiches made on whole wheat English muffin, egg whites and scallions, crowned with tomatoes and melted cheese. Tomatoes, eggs and scallions are continually a prevailing combination for me – in particular now while summer season tomatoes are at their sweetest! If you can’t discover heirloom tomatoes, red grape tomatoes or cherry tomatoes would be simply as tremendous.







INGREDIENTS:



  • 2 whole grain English muffins, split

  • 1 teaspoon olive oil

  • 8 egg whites, whisked

  • 4 scallions, finely chopped

  • kosher salt, to taste

  • black pepper, to taste

  • 2 oz (about 1/2 cup) reduced-fat Mexican cheese blend, grated

  • 1/2 cup grape or cherry heirloom tomatoes, quartered


INSTRUCTIONS:



  1. Preheat the broiler on excessive.

  2. area truffles, cut aspect up, on a baking sheet and broil for two minutes or till starting to gently brown on edges. (Or you may do this on your toaster oven)

  3. warmth a medium skillet on medium warmness.

  4. add oil and sauté 3 of the scallions about 2 to three minutes.

  5. add the egg whites, season with salt and pepper and cook dinner, blending with a timber spoon until cooked through.

  6. Divide on toasted truffles and pinnacle with tomatoes, cheese and closing scallions.

  7. Broil for 1 to one half of minutes or until cheese has melted, careful no longer to burn.




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