Open-Faced Breakfast Sandwich


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This lovely sandwich makes a satisfying and nutritious breakfast or brunch entree!

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Serving Size / Yield

2 servings


  • cooking spray
  • 1 med. onion, thinly sliced and separated into rings
  • 1/4 lb. fresh shiitake mushrooms, thinly sliced
  • 1 Tbs. minced fresh ginger
  • 2 Tbs. fat-free reduced-sodium canned chicken broth
  • freshly ground pepper to taste
  • 2 lg. eggs
  • 1 English muffin, split
  • chopped fresh parsley for garnish, optional

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Lightly coat a heavy skillet with cooking spray. Add onion and cook over low heat, Stirring often, until onion is soft and golden, about 4 minutes. Add mushrooms, ginger and broth. Cover and continue cooking until mushrooms are tender and liquid is absorbed, about 5 minutes. Season with pepper.

Meanwhile, poach eggs in simmering water to desired doneness. Toast English muffin.

To serve, place 1/2 English muffin on each of 2 serving plates. Top each with half of the onion-mushroom mixture. Using a slotted spoon, carefully remove the eggs from poaching liquid and place in center of each serving. If desired, garnish with parsley. Serve immediately.

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