SPINACH AND EGG SANDWICHES
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the broiler. Arrange the tomatoes cut-side up on one half of a rimmed baking sheet and season with salt and pepper. Broil the tomatoes until they begin to soften, about 2 minutes. Remove from the broiler. Arrange the English muffins on the other half of the baking sheet and brush with 1 tablespoon olive oil. Set aside.
- Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Add the shallot and cook, stirring, until soft, about 2 minutes. Add the Canadian bacon and cook, stirring, until lightly browned, about 3 minutes. Stir in the spinach until wilted; season with salt and pepper. Transfer the mixture to a bowl; keep warm. Wipe out the skillet.
- Heat the remaining 1/2 tablespoon olive oil in the skillet over medium-high heat. Crack the eggs into the pan, season with salt and pepper, and fry until the whites are set but the yolks are still runny, about 5 minutes. Remove the pan from the heat. Top the tomatoes with the cheese. Return the tomatoes and English muffins to the broiler; broil until the cheese is melted, 2 to 3 minutes. Divide the English muffins among plates, then top each with some of the spinach mixture and a fried egg. Serve with the broiled tomatoes.
Nutrition Facts : Calories 403 calorie, Fat 20 grams, SaturatedFat 5.5 grams, Cholesterol 236 milligrams, Sodium 993 milligrams, Carbohydrate 36 grams, Fiber 5 grams, Protein 21 grams, Sugar 2 grams
OPEN-FACE EGG AND COLLARDS SANDWICHES
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Add the Canadian bacon and cook, stirring occasionally, until it starts browning, about 2 minutes. Add the onion, half of the tomatoes, and the thyme; cook until the onion softens, about 5 minutes. Add the collards and season with 1/4 teaspoon salt and a few grinds of pepper; continue to cook, stirring occasionally, until the collards are tender, about 10 minutes.
- Meanwhile, combine the remaining tomatoes, the avocado, hot sauce and 1 tablespoon olive oil in a medium bowl; season with salt and gently toss. Set aside.
- Heat the remaining 1 teaspoon olive oil in a separate large nonstick skillet over medium-high heat. Crack the eggs into the skillet and cook until the whites are almost set, about 3 minutes. Cover and cook until the whites are set but the yolks are still slightly runny, about 2 more minutes; season with salt and pepper.
- Meanwhile, toast the rolls. Top each half with 2 slices cheese, some collards and a fried egg. Serve with the avocado salad.
Nutrition Facts : Calories 450 calorie, Fat 25 grams, SaturatedFat 7 grams, Cholesterol 215 milligrams, Sodium 680 milligrams, Carbohydrate 35 grams, Fiber 8 grams, Protein 23 grams
OPEN-FACED FRICO EGG SANDWICH
Steps:
- For aioli, in a small bowl, combine the mayonnaise, olive oil, garlic, salt and pepper; set aside., Sprinkle Parmesan into large nonstick skillet; heat over medium heat. Cook just until melted, about 2 minutes. Break eggs, 1 at a time, into a custard cup or saucer, then gently slide into pan over Parmesan. Immediately reduce heat to low. To prepare eggs sunny-side up, cover pan and cook until yolks thicken but are not hard, 4-5 minutes., Spread aioli over toasted bread. Top with giardiniera, tomato and egg. Sprinkle with parsley.
Nutrition Facts : Calories 408 calories, Fat 23g fat (5g saturated fat), Cholesterol 194mg cholesterol, Sodium 1188mg sodium, Carbohydrate 33g carbohydrate (3g sugars, Fiber 2g fiber), Protein 16g protein.
EGG & SPINACH OPEN-FACED SANDWICH
Here's a quick and tasty open-face egg sandwich for one. Get out the baby spinach leaves and the mayo and let's get cracking.
Provided by My Food and Family
Categories Dairy
Time 10m
Yield 1 serving
Number Of Ingredients 4
Steps:
- Spread toast with mayo.
- Top with spinach and egg.
Nutrition Facts : Calories 240, Fat 17 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 190 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 10 g
OPEN-FACED EGG SANDWICHES
I always experiment with different herbs on my eggs, since I eat them every morning. This one became one of my favorites! -Valerie Belley, St. Louis, Missouri
Provided by Taste of Home
Categories Breakfast
Time 15m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Heat a small skillet coated with cooking spray over medium-high heat. Whisk the egg whites, eggs and cheese; add to skillet. Cook and stir until set., Spread butter over toast; top with egg mixture. Sprinkle with rosemary and pepper. Serve immediately.
Nutrition Facts : Calories 231 calories, Fat 11g fat (5g saturated fat), Cholesterol 226mg cholesterol, Sodium 416mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 2g fiber), Protein 19g protein. Diabetic Exchanges
MEDITERRANEAN STACKED OPEN FACE EGG SANDWICH
My twist on an egg sandwich. A toasted baguette topped with savory scrambled eggs, proscuitto, cheese, another toasted baguette with eggs, ham and cheese and finish it with Recipe #421343. It is quick and easy, and a great breakfast, lunch or I love it for dinner. Serve with some roasted or pan fried potatoes, or even just some fresh fruit (Mango, feta and fresh mint is a great combination for a side salad). NOTE: By going to the grocery deli or local deli, you can buy exactly what you need and no leftovers. This is perfect for the ham and cheese.
Provided by SarasotaCook
Categories < 30 Mins
Time 25m
Yield 4 Sandwiches, 4 serving(s)
Number Of Ingredients 17
Steps:
- Baguettes -- Thin slice the baguette brush with a little olive oil and toast each side until golden brown. Remove to a plate and just set to the side.
- Sauce -- Start this next because the eggs don't take too long. Butter and Oil -- In a small sauce pan, add the butter and oil and heat on medium low heat until the butter is melted and heated through.
- In a blender, add the egg yolks, lemon juice and the sundried tomatoes and blend until smooth. Just let this set as your butter and oil warms up for the sauce. Also, this is the time to start the eggs.
- Broiler -- Turn on your broiler, I use the 2nd to the top shelf so the sandwiches don't burn. You will be melting the cheese on top of each baguette once you put them together.
- Eggs -- I like to use a non stick pan for this. Beat your eggs well with a little salt and pepper. Then melt the butter in your pan and slowly cook your eggs on medium to medium low heat. Don't cook them too fast. Half way through cooking, add the olives and boursin cheese (or any herb soft cheese). Cook until the eggs are set, but still creamy and not over cooked.
- Sandwiches -- On a small cookie sheet lined with foil or parchment, add a baguette, then eggs, top with ham, and a slice of cheese. There will be 8 of these. Put the baguettes under the broiler until the cheese is melted. You will stack one baguette on top of the other to make one sandwich. Two (2) baguettes per sandwich.
- Sauce -- As the cheese is melting, finish your sauce. Back to the blender. Puree the tomatoes and eggs one last time, then slowly add in the warm butter and oil on slow speed until it thickens up. Take your time. Last minute taste for seasoning (salt and pepper) and add in the parsley. Done!
- Serve -- After stacking the sandwiches, top each with a drizzle of the warm Hollandaise sauce.This is open face, so there is no top bread slice. You don't have do use provolone, any white cheese will work fine. Use your favorite. Monterey Jack or a sharp white cheddar.
- ENJOY!
Nutrition Facts : Calories 3060.2, Fat 83.5, SaturatedFat 27.9, Cholesterol 628.1, Sodium 5985.5, Carbohydrate 474.1, Fiber 27.8, Sugar 3.7, Protein 94.8
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