Picked Vegetables & Egg Sandwich with Swiss Cheese
Picked ginger, cucumber and a pan-fried egg are topped over English muffin. An easy and tasty sandwich is ideal for a quick meal.
Yield
1 servingsPrep
5 minCook
2 minReady
9 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
english muffins
split into half |
*
|
| 1 | slice |
swiss cheese
|
|
| 1 | teaspoon |
dijon mustard
or any mustard |
|
| 2 | tablespoons |
pickles, sour
any your favorite, store-bought or homemade |
* |
| 1 | large |
eggs
pan-fried to desired consistency |
|
| 1 | x |
red hot pepper sauce
to serve, optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
english muffins
split into half |
*
|
| 1 | slice |
swiss cheese
|
|
| 5 | ml |
dijon mustard
or any mustard |
|
| 3E+1 | ml |
pickles, sour
any your favorite, store-bought or homemade |
* |
| 1 | large |
eggs
pan-fried to desired consistency |
|
| 1 | x |
red hot pepper sauce
to serve, optional |
*
|
Directions
Place the swiss cheese over the bottom piece of the English muffin.
Toast in a toaster oven until the cheese melts.
Spread the mustard over the top piece of the English muffins.
Arrange the pan-fried egg, picked vegetables over the cheese.
Drizzle a few dashes of hot sauce if needed.
Top with the top piece to make a sandwich.
Serve.
