Open-Face Cheese and Egg Sandwich

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Nutritional Information

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1 tbsp / 15 ml	non-hydrogenated margarine
4	Naturegg Omega 3 or Naturegg Nestlaid eggs
4	slices of whole grain bread, toasted
4	slices of processed cheese
1 cup / 250 ml	loosely packed baby arugula
1/2 cup / 125 ml	grape tomatoes, halved

MELT margarine in large nonstick skillet on medium-low heat.
SLIP cracked eggs, 1 at a time, into skillet, leaving spaces between eggs; cook 5 min. or until egg whites are set and yolks are cooked to desired doneness.
PLACE 1 toast slice on each of 4 serving plates. Top with cheese slices, arugula, tomatoes and eggs.

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When separating eggs, squeeze an empty plastic bottle and hold over the yolk, release some of the pressure and the yolk will suck into the bottle.