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Scrambled Egg And Onion Sandwiches

Thrifty.Chef's picture
Ingredients
  Whole wheat slice/White or rye bread 8
  Mayonnaise 6 Tablespoon
  Butter/Margarine 2 Tablespoon
  Eggs 4
  Salt 1⁄2 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Thin slices onion 4 (Bermuda Or Spanish)
Directions

1. Toast the bread, let it cool, then spread with the mayonnaise, and set aside.
2. Me'lt the butter in a 10-inch skillet over moderate heat. In a small bowl, beat the eggs with the salt and pepper, and add them to the skillet. Scramble for 2 to 4 minutes, to the desired consistency.
3. Divide the scrambled eggs among 4 slices of the toast. Top each with a slice of onion and the remaining toast.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Fusion
Course: 
Breakfast
Method: 
Toasted
Dish: 
Sandwich
Ingredient: 
Onion

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Average: 4.4 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1772 Calories from Fat 1106

% Daily Value*

Total Fat 123 g189.9%

Saturated Fat 29.9 g149.6%

Trans Fat 0 g

Cholesterol 974.7 mg324.9%

Sodium 2880.2 mg120%

Total Carbohydrates 114 g38.2%

Dietary Fiber 9 g36.1%

Sugars 15.8 g

Protein 51 g102.2%

Vitamin A 34.6% Vitamin C 3.7%

Calcium 45.3% Iron 67.2%

*Based on a 2000 Calorie diet

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Scrambled Egg And Onion Sandwiches Recipe