Egg and Tomato Open-Faced Sandwiches

Meaty, briny kalamata olives and a splash of vinegar punch up a quick pepper sauce for these meatless sandwiches.



  • 4 slices whole-grain bread
  • 1/4 cup chopped bottled roasted red bell peppers
  • 2 tbsp finely chopped kalamata olives
  • 2 tsp red wine vinegar
  • 1/4 tsp sea salt, divided
  • 1/4 tsp crushed red pepper
  • 2 tsp EVOO
  • 4 large eggs
  • 1/4 cup prepared hummus
  • 4 Bibb lettuce leaves
  • 1 large heirloom tomato, cut into 4 slices
  • 3/8 tsp black pepper, divided


  1. Preheat broiler to high.
  2. Arrange bread on a baking sheet. Broil 1 minute on each side or until toasted.
  3. Place bell peppers, olives, vinegar, 1/8 tsp salt, and crushed red pepper in a food processor; process 30 seconds.
  4. Heat oil in a large nonstick skillet over medium-hig heat. Crack eggs into pan; cook 1 1/2 minutes. Cover and cook 1 minute or until whites are just set. Remove from heat.
  5. Spread hummus evenly over bread slices; top with lettuce, tomato, remaining salt, and 1/4 tsp pepper. Top each sandwich with an egg. Spoon roasted red pepper mixture evenly over eggs. Sprinkle with remaining 1/8 tsp black pepper. Serves 4 (serving size: 1 sandwich).


Easy, cheesy nacho-style broiled squash slices use just 1 pan and 4 ingredients. Consider making these Cheddar and Chive “Squachos” while the eggs are cooking and the bread is toasting.


  • Cooking spray
  • 1 lb yellow squash, cut into 1/4-in-thick slices
  • 2 oz sharp cheddar cheese, shredded
  • 2 tbsp whole-wheat panko
  • 1 tbsp finely chopped fresh chives
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper


  1. Preheat broiler to high.
  2. Coat a foil-lined baking sheet with cooking spray. Arrange squash in a single layer on pan; sprinkle evenly with cheese and panko. Broil 3 to 4 minutes or until cheese melts and squash begins to brown. Remove pan from oven; sprinkle with chives, salt, and pepper. Serves 4 (serving size: 3/4 cup).

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