Open Faced Breakfast Sandwich Recipes
OPEN-FACED BREAKFAST SANDWICH
This open-faced breakfast sandwich is a fantastic combination of bacon, avocado, egg, and cheese is just delicious! The perfect way to kick start the day!
Provided by Wendie
Categories Breakfast
Time 25m
Number Of Ingredients 10
Steps:
- Heat a skillet on medium heat and cook bacon until crisp and set aside and let drain on paper towels. Once cooled chop the bacon into bite small pieces.
- In a small bowl mash up avocado. Sprinkle with a little salt and pepper.
- In another bowl whisk eggs and milk until combined, heat a skillet on medium low add butter and let melt, add eggs and gently mix until scrambled about 1-2 minutes sprinkle with salt and pepper to taste.
- Split English muffin with a fork and toast until lightly browned. Top with avocado, tomatoes and scrambled eggs, add cheese.
- Place under broiler just until cheese melts about 1-2 minutes. Add chopped bacon and cilantro garnish...Enjoy!
Nutrition Facts : Calories 953 calories, Carbohydrate 47 grams carbohydrates, Cholesterol 625 milligrams cholesterol, Fat 68 grams fat, Fiber 15 grams fiber, Protein 42 grams protein, SaturatedFat 21 grams saturated fat, ServingSize 1 grams, Sodium 1263 grams sodium, Sugar 3 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 42 grams unsaturated fat
OPEN-FACED BREAKFAST SANDWICH
Provided by The Cooking Jar
Time 15m
Yield 2
Number Of Ingredients 5
Steps:
- Lightly toast the bread in the toaster or oven
- Over medium high heat, cook the bacon and drain on paper towels
- Over medium heat in a separate pan, cook the eggs sunny side up until the whites are solid, about 5 minutes
- Spread guacamole/avocado on bread slices and top with two bacon slices each
- Top with the sunny side up egg and sprinkle with pepper to taste
- Serve hot
OPEN-FACED BREAKFAST SANDWICH
Provided by Sunny Anderson
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the oven to 400 degrees F.
- In a small saucepot over medium heat add the oil, rosemary, thyme sprigs, garlic, and a pinch of salt. Heat until the garlic begins to brown and thyme is crisp. Strain the oil and remove the thyme to a paper towel-lined plate. Discard the rosemary and garlic, but reserve the oil.
- Brush one side of each piece of bread with the oil and place them oiled-side up on a wire rack fitted inside a baking sheet with sides. On another wire rack place the strips of speck ham and brush the top of each with maple syrup. Bake in the oven until both the toast and ham are golden and crisp, about 10 minutes.
- Meanwhile make the eggs. In a nonstick saute pan over medium-high heat, add a few tablespoons of the reserved olive oil. Crack each egg over the pan and allow to fry until most of the whites are cooked, about 4 minutes. Sprinkle with salt and a grind or two of pepper, then lower the heat and cover until the top of the eggs are cooked, but the yolks are not, about 2 minutes more.
- To assemble the sandwiches: Spread a tablespoon of grape jelly on the oiled side of each piece of bread. Top with a few strips of folded over ham, an egg and a few sprigs of the reserved fried thyme. Garnish with the shredded Parmesan cheese.
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OPEN-FACED SANDWICH RECIPES FOR EASY DINNERS
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- Avocado and Heirloom Tomato Sandwich. Fresh heirloom tomatoes could make any veggie hater a believer. Slather some avocado on seeded bread, top with juicy sliced tomatoes and fresh basil, and drizzle a balsamic reduction over top.
- Open-Faced Breakfast Sandwich. Keep this recipe in your back pocket for the next time you want breakfast for dinner (a.k.a. always). Guac and bacon were meant to be under a runny, sunny-side up egg, and the whole thing can be made in 15 minutes.
- Blackened Salmon Sandwich. Salmon is a fun alternative to classic chicken or turkey sandwiches, and takes just a few minutes to get nice and blackened on the stove.
- Mushroom Ricotta Sandwich. This cheesy vegetarian meal combines sautéed mushrooms, ricotta, chives, and Gruyère into a classed-up, open-faced grilled cheese… no tomato soup needed.
- Tuna Spinach Salad Sandwich. This might ACTUALLY be the easiest dinner ever. Mix up canned tuna, Greek yogurt, mozzarella, spinach, tomato, and lemon juice, and season with salt and pepper.
- Grilled Chicken Caprese Sandwich. We’ll never get tired of the mozzarella-tomato-basil combo. Use leftover grilled chicken if you have it to speed things up, then drizzle with balsamic vinegar to get the classic flavor you know and love.
- Egg, Avocado, and Radish Sandwich. Toast rye bread, then slice an avocado, a hard-boiled egg, and a few radishes. Layer it all together over the crispy bed, and boom—a colorful, filling dinner is ready in about six minutes.
- Turmeric Tofu Open-Faced Sandwich. Vegans should be in on the sandwich fun too. Bake turmeric tofu in 10-minute increments until it’s as crispy as you’d like, then add it to a slice of bread with vegan mayo, lettuce, shredded carrots, and avocado.
- BBQ Hummus Tuna Sandwich. This recipe is a magical combination of ingredients you probably have in your kitchen at all times. Mix tuna with hummus and barbecue sauce, season with pepper, then add to whole-grain toast with red onion and avocado.
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Servings 12Total Time 30 mins
- Preheat the oven to 350°. Pour 1 tablespoon of water into each cup of a 12-cup muffin tin. Crack an egg into each cup and season with salt and pepper. Bake the eggs for 13 to 15 minutes, until the whites are just firm and the yolks are still runny. Using a slotted spoon, immediately transfer the eggs to a plate.
- Meanwhile, in a medium skillet, cook the ham over moderate heat, turning, until hot, about 2 minutes. In a small bowl, toss the herbs with the lemon juice and season with salt and pepper.
- Arrange the split buns cut side up on a platter. Top with the ham, eggs and herbs. Serve open-face.
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Calories 439Estimated Reading Time 6 mins
- Place the ricotta cheese in a small mixing bowl. Add the olive oil, dried oregano, salt and pepper. Whip with a fork.
- Spread the whipped ricotta cheese on the toasted Italian bread. Top with the remaining ingredients in the order listed (the poached eggs and a garnish of shelled pistachios are added at the very end). Enjoy!
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Estimated Reading Time 5 mins
- Preheat the oven to 400°F. Unroll the flatbread on a rimmed baking sheet and brush the top with about 2 tablespoons of the mayonnaise. Sprinkle the flatbread with salt and a bit of pepper. Bake the flatbread for 14 to 16 minutes until the top is golden brown and the flatbread is cooked, but still pliable. Cut the flatbread in half crosswise, then cut each half into three rectangles, for a total of six pieces. Brush each piece with a bit more mayonnaise, using about 1 teaspoon per piece. Place each flatbread on a plate.
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Estimated Reading Time 2 mins
- Preheat a nonstick skillet over low/medium heat. Meanwhile add the eggs, water and pinch of salt to a bowl and whisk well.
- Once the pan is preheated, turn heat to low and add butter. Add the whisked eggs and using a rubber spatula, gently push the eggs from the outside of the pan toward the center until eggs begin to scramble.
- Continue doing this, scraping down the sides as you push the eggs toward the center of the pan. Just before the eggs are fully cooked to your liking, turn off the heat as they will continue to cook.
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Estimated Reading Time 4 mins
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