Lunch: Egg Sandwich
Ready in 5 minutes—no skillet necessary!
Ingredients
2 large eggs
1 tbsp. finely chopped dill
1 tbsp. finely chopped chives
kosher salt
Black pepper
2 English muffins, toasted
2 slices cheddar
1 plum tomato, sliced
Instructions
Crack the eggs into a measuring cup. Add the herbs and a pinch each salt and pepper and whisk with a fork to combine. Divide the mixture between two 7-ounce ramekins and microwave on high until cooked through (they will rise), 30 to 45 seconds.
Top each English muffin with the cheese, tomato and egg.
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Nutrition Facts
Serving Size: 2
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
