Fried Egg Tomato Panini
Panini with an egg tomato onion fried egg filling and toasted crisp. Make this your breakfast, lunch, or dinner.
Servings: 4 panini
Calories: 729kcal
Ingredients
- 1 Tablespoon Butter or Oil
- 4 Eggs
- 4 Panini Bread small Italian ciabatta
- ½ Large Tomato sliced
- ½ Large Onion chopped
- 4 Slices Cheese
- Pinch Salt
- Pinch Black Pepper
Instructions
- Heat up a frying pan with butter or oil and crack in 2 eggs. Break the yolk, season with salt and pepper and fry the eggs. Flip them once they are cooked on one side and cook on the other side until done. Repeat the process with the second batch of eggs.1 Tablespoon Butter, 4 Eggs, Pinch Salt, Pinch Black Pepper
- Place your cooked eggs on a cutting board to cut in the center in half, and then slice that half further into a slice that will fit into your panini. Keep aside.
- Arrange on the bottom half of your panini bread some chopped onions and sliced tomatoes. Season with a pinch of salt and pepper.4 Panini Bread, ½ Large Tomato, ½ Large Onion, Pinch Salt, Pinch Black Pepper
- Cut your cheese slices in half and layer them overlapping on the tomato.4 Slices Cheese
- Then follows the egg layer. Arrange 1 large egg layer, and the small one, over the cheese.
- Close your panini bread.
- Press the panini crispy in a panini press or over the stove top. For the stove top method, heat a pan and place the panini into the pan. Once the pan appears to be hot, place another clean flat pan over the panini and press down. Fry crispy light brown. Flip the panini and repeat the process.
- Repeat the process with all panini, Serve hot with a dipping sauce or without a sauce.
Nutrition
Calories: 729kcal | Carbohydrates: 109g | Protein: 32g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 199mg | Sodium: 1372mg | Potassium: 164mg | Fiber: 3g | Sugar: 2g | Vitamin A: 796IU | Vitamin C: 5mg | Calcium: 230mg | Iron: 1mg