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Open Face Egg & Spinach Salad Sandwich
30 min prep time
20 min cook time
1serving
Recipe by
Barbara Seelig-Brown
Source
the Stress Free Diabetes Kitchen
Photo by
Renee Comet
How to Make Open Face Egg & Spinach Salad Sandwich
This one dish meal is colorful, fresh, quick, easy, and delicious! Just right for one or more, especially after a trip to the Farmer’s Market.
30 min prep time
20 min cook time
1serving
1 sandwich
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Step-By-Step Instructions:
- Place egg in a pan just large enough to hold it. Add enough cold water to cover egg by 1 inch. Bring to a boil. Once the water comes to a boil, watch carefully. Boil 30 seconds to 1 minute. Turn heat off and cover. (Let sit 18 minutes. Note: Boiling the egg too long results in a green ring around the yolk; however, it is still safe to eat.)
- Mix together the tomato, corn, scallion, parsley, olive oil, vinegar, salt, and pepper. Set aside to let the flavors blend. This can be done ahead of time.
- Toast the bread and place it on a large plate. Lay the spinach on top of the bread.
- Slice the egg into 5–6 slices and lay them on top of the spinach. Spoon the tomato corn mixture onto the sandwich and serve.
Nutrition facts
1 Serving
-
Serving Size
1 sandwich
- Amount per serving Calories 330
-
Total Fat
13g
- Saturated Fat 2.8g
- Cholesterol 185mg
- Sodium 455mg
-
Total Carbohydrate
42g
- Dietary Fiber 8g
- Total Sugars 10g
- Protein 17g
- Potassium 870mg
- Phosphorous 305mg
Ingredients
large egg (hard cooked)
1
tomato(es) (chopped (about 1 small or 1/2 of a medium tomato))
1/3 cup
corn kernels (lightly steamed, or use a leftover ear of fresh corn on the cob)
1/2 cup
scallion, 1–2 scallions, depending on their size (sliced)
1/4 cup
Italian parsley (chopped, flat)
1 tbsp
Extra Virgin Olive Oil
1 tsp
white balsamic vinegar
1 tsp
sea salt (fine)
1 tsp
black pepper (freshly ground)
1/8 tsp
rustic whole grain bread (such as ciabatta or round Italian sliced bread)
1 slice
baby spinach
1 cup
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