mealmanual.Search recipes →

American · United States

Rye Crispbread Breakfast Sandwich with Tomato and Egg

A simple yet satisfying breakfast sandwich featuring a crisp rye base topped with fresh tomato slices and a perfectly cooked egg.

5 minutes1 servings
Rye Crispbread Breakfast Sandwich with Tomato and Egg
Photo: Kolforn ( Kolforn ) I'd appreciate if you could mail me (Kolforn@gmail.com) if you want to use this picture out of the Wikimedia project scope. This file is licensed under the Creative Commons Attribution-Share Alike 4.0 International license. You are free: to share – to copy, distribute and transmit the work to remix – to adapt the work Under the following conditions: attribution – You must give appropriate credit, provide a link to the license, and indicate if changes were made. You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use. share alike – If you remix, transform, or build upon the material, you must distribute your contributions under the same or compatible license as the original. https://creativecommons.org/licenses/by-sa/4.0 CC BY-SA 4.0 Creative Commons Attribution-Share Alike 4.0 true true · CC BY-SA 4.0

Ingredients

Method

  1. Preheat a non-stick skillet over medium heat and add a small amount of butter.
  2. Crack an egg into the skillet and cook until the whites are set, about 2-3 minutes.
  3. While the egg cooks, slice a fresh tomato and set aside.
  4. Place a slice of rye crispbread on a plate and top with the cooked egg.
  5. Add the tomato slices on top of the egg and season with salt and pepper.
SandwichesBreakfastRyeTomatoEggUnited States recipes

More American recipes →