Magda's Eggs-Cellent Open Faced Sandwiches

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“Healthy, delicious, inexpensive fast food! When time and ingredients are in short supply and you are hungry, this is a great dish. You can leave the peppers out if you don't have them handy, everything else is a staple that is always on hand at my house. Even my son, who normally dislikes onions and peppers, loves them in this dish. (How cool is that?)”

Ingredients Nutrition

  • 2 teaspoons vegetable oil
  • 1 onion, sliced
  • 1 red pepper, sliced
  • 6 eggs
  • salt, to taste
  • pepper, to taste
  • 6 slices rye bread (or other bread)
  • 4 tablespoons mayonnaise
  • 2 tablespoons mustard (I like to use a grainy mustard)


  1. Heat the vegetable oil in a frying pan.
  2. Add the onion and red pepper and sauté until the vegetables are soft.
  3. Meanwhile, lightly toast the bread.
  4. When toasted, spread each piece with 2 teaspoons mayonnaise and 1 teaspoon mustard.
  5. Beat the eggs and add salt and pepper.
  6. When the vegetables are soft, pour the eggs over them.
  7. Stir until the eggs are cooked.
  8. Put 1/6th of the egg mixture on each prepared piece of bread.

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