Sautéed Vegetable Sandwich with Sunny-Side Up Egg
Nothing is more delicious than a tasty Sautéed Vegetable Sandwich with Sunny-Side Up Egg. It’s a tasty sandwich with Oroweat® Butter Milk bread, filled with delicious sautéed vegetables and a delightful sunny-side up egg.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
- 12 slices bread, Oroweat® Butter Milk
- 1 cup olive oil
- 3 tomatoes
- 5 cloves garlic
- 1 eggplant
- 2 zucchinis
- 1 red onion
- 2 leaves bay
- 1/2 cups basil
- 6 eggs
- 2 cups arugula
- salt, to taste
- pepper, to taste
Preparation
15 mins
15 mins
Low
- Chop the tomatoes, eggplant, zucchini, red bell pepper, and red onion finely.
- In a hot skillet, add a little olive oil and add all the vegetables. Cook for about 10 minutes and season with salt and pepper.
- Add the bay leaves and basil.
- Remove the bay leaves and set the vegetables aside off the heat.
- Toast the Oroweat® Butter Milk bread in the toaster or in the oven at 180°C for 5 minutes until golden brown on both sides.
- In another skillet, add a little oil and crack the egg, add salt and pepper, and cook until the white is set and the yolk is slightly firm.
- Place the cooked vegetables on a slice of bread, add the cooked egg on top, a little arugula, and close the sandwich without pressing.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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