Open-Faced Broiled Egg, Spinach, And Tomato Sandwich
Looking for a more artisanal approach to brunch? Forget the classics and opt for this simple, yet sophisticated, sandwich.
Open-faced sandwiches not only reduce carb intake, but they’re also oh-so visually enticing — after all, why hide all of those gorgeous fresh ingredients?
- Slice of whole grain seeded bread
- ¼ cup fresh baby spinach
- ½ ripe avocado
- 1 slice of heirloom tomato
- 1 hard-boiled egg, sliced
- 1 tablespoon vegan mayonnaise (optional)
- Salt & pepper to taste
Take a nice, healthy slice of fresh, whole grain bread and toast it slightly. If grill marks are desired, lightly brush with olive oil and place in a grill pan for approximately 2 minutes per side.
Top with the spinach, tomato, and avocado.
Lay on the egg slices in an overlapping spiral.
Season as desired.
FOR A DECADENT TWIST: add a dollop of mayonnaise and swirl slightly to partially cover the egg slices. Place under the broiler for 2 to 3 minutes, watching carefully, until the mayonnaise is lightly browned.