Healthy Open Faced Breakfast Sandwich

Healthy open faced egg white sandwich
They say breakfast is a meal you should never skip and I believe this to be 100% true. Then again, I’m a firm believer that no meal should ever be skipped. I’m a snacker, a grazer of sorts, so food is important to me. As it should be, right?
I think everyone can agree that breakfast is important. But what happens when you have 5 minutes to get ready to work? Ok, if you had minutes you better just go buy something because there’s no way you can get ready and eat in less than 5 minutes. Unless you go to sleep with your clothes on or you make breakfast ahead of time. Let’s imagine you have 5 minutes to make a healthy, delicious breakfast. Here’s my go-to meal aka I’ve been eating this almost every day for about 2 weeks now. Not because I’m pressed for time but because it’s just so good. Mornings are tough for me because I generally don’t wake up early enough to make an extravagant breakfast (I’m SO not a morning person). mushrooms
So while this is easy to make it tastes almost fancy. I’m all for fancy without putting forth much effort. Just throw your sliced mushrooms in a dry pan. mushrooms + a little butter
Once they let off a little liquid add just a little butter. Butter makes all the difference right at this point. egg whites
Crack a few eggs right over your mushrooms and sprinkle with your dill, salt and pepper. hummus toast
Next up, toast and hummus! Healthy open faced egg white sandwich
Flip your eggs so they’re cooked on both sides, unless you like that raw on one side deal. I’m a well done egg kinda gal…..assemble the troops!

Healthy Open Faced Breakfast Sandwich
  • 2-3 egg whites
  • 3 mushrooms
  • a little butter
  • 1 tsp of your favorite hummus (I love Trader Joe's jalapeno cilantro hummus)
  • 1 slice of Ezekiel bread
  • ¼ tsp dried dill
  • salt and pepper to taste
  1. Slice your mushrooms and drop into a heated dry pan. Saute for about 2-3 minutes until they start to release a little juice.
  2. Add your butter and give a little stir.
  3. Once the mushrooms are coated with the butter crack your eggs directly into the pan and separate the yolk (unless using whole eggs, which is totally fine also).
  4. Top your egg whites with dill, salt and pepper.
  5. While your waiting for your eggs to cook, toast your bread.
  6. Add the hummus to your toasted bread and set aside.
  7. Top your hummus toast with your mushroom and egg whites and you're ready to go. **It has to be noted that this keeps me full for a really long time. I tried oats for breakfast, shakes, fruit and cottage cheese, pancakes and all different kinds of breakfast but I find that eggs really just keep me full for a really long time.

What’s your go-to breakfast during the week?


  1. says

    this looks GOOOOOOOD. :)  my typical breakfast lately? coffee, a juice or smoothie. then later some kind of sandwich. today I am at the old house, much of the food is already at the new, so it was coffee and some crackers with cheese. hey, it works when I am in a rush, which every day is recently! 

  2. says

    Oh man it was delicious!! I know you’re insanely busy moving but that’s great! How’s the new house?

    Easy spin on this is to pre-boil some eggs the night before and just slice the egg/egg whites right on some toast with hummus. Easy peasy ;)

    Oh and how’s Basil??

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