Mediterranean Stacked Open Face Egg Sandwich Recipes

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.

OPEN-FACED EGG SANDWICHES

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.

MEDITERRANEAN STACKED OPEN FACE EGG SANDWICH

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!

OPEN FACED EGG SANDWICHES WITH ARUGULA SALAD

Steps:

• Mix garlic and mayonnaise together in a small bowl. Spread mayonnaise on 1 side of the bread slices. Mix arugula with olive oil, lemon juice, salt, and black pepper in a bowl until coated; divide arugula in fourths, placing each portion atop mayonnaise side of a bread slice.
• Spray a skillet with cooking spray, place over medium-high heat, and crack eggs into skillet, one at a time. Cook on one side only until whites are firm and yolks are slightly runny, 2 to 3 minutes. Season eggs with salt and black pepper. Gently place an egg on each open-face sandwich.

OPEN-FACE DANISH HAM AND EGG SANDWICH

Steps:

• You can toast the bread if you like.
• Butter the bread and set aside.
• Scramble the eggs with salt and pepper until just done. Eggs should not be dry.
• Divide eggs over bread slices.
• Top with ham.
• Sprinkle with dill to serve.

OPEN-FACE SARDINE AND EGG SANDWICH

Steps:

• Slice the eggs.
• Spread the sardines on one side of the bread.
• Spread the egg slices on the other side of the spread.
• Sprinkle dill on top to serve.

OPEN FACE SANDWICHES

Steps:

• Make egg salad: In a medium saucepan, cover eggs with water. Bring to a boil; cook, uncovered, 2 minutes. Cover pan, and remove from heat; let stand 10 minutes. Hold eggs under cold running water to stop the cooking. Peel eggs.
• Slice 2 eggs with a knife or an egg slicer. Set aside eight of the slices for eyes, and place remaining pieces in a bowl. Add unsliced eggs to bowl, and mash with a fork. Add mayonnaise, mustard, salt, and pepper; stir to combine.
• Spread a thin layer of mayonnaise over each slice of bread. Cover bread with egg salad, or layer on sliced ham. Make faces using the egg-yolk slices, egg salad, and the remaining toppings, as desired. Serve immediately.