Fried Egg and Mozzarella Open-Faced Sandwich

Fried Egg and Mozzarella Open-Faced Sandwich
Fried Egg and Mozzarella Open-Faced Sandwich

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 4

    slices La Brea Bakery Sun-Dried Tomato and Herb Loaf, 1/2 inch-thick

  • 1

    T unsalted butter, softened

  • 4

    large eggs

  • 3/4

    cup mozzarella cheese, grated

  • 2

    T fresh basil, chopped

  • salt and pepper to taste

Directions

Preheat the broiler. On a baking sheet, toast the bread about 4 inches from the heat: butter lightly. Evenly distribute the cheese among the four slices of toast and broil until the cheese has melted. Crack the eggs into a non-stick skillet over medium-high heat. Cook the first side of the egg about 2-3 min. until the whites are almost set. Turn and sprinkle with salt and pepper. Cook the eggs about 1 min more until the whites are set. Set eggs on toast and sprinkle with basil. Serve.

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