Open Faced Egg Sandwiches Recipes

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OPEN-FACED EGG SALAD SANDWICHES



Open-Faced Egg Salad Sandwiches image

Make and share this Open-Faced Egg Salad Sandwiches recipe from Food.com.

Provided by ratherbeswimmin

Categories     Lunch/Snacks

Time 33m

Yield 6 serving(s)

Number Of Ingredients 11

6 hard-boiled eggs, peeled and chopped
1 cup shredded cheddar cheese
1/4 cup chopped green onion
3 tablespoons mayonnaise
2 tablespoons sweet pickle relish
1 teaspoon prepared mustard
1/4 teaspoon Worcestershire sauce
1 dash salt
1 dash pepper
1/4 cup butter or 1/4 cup margarine, softened
6 English muffins, split

Steps:

  • Combine all ingredients except butter and muffins.
  • Spread butter on each muffin half; toast.
  • Spread about 2 T.
  • egg mixture on each muffin half; broil 3 minutes or until cheese melts.

OPEN-FACE EGG AND COLLARDS SANDWICHES



Open-Face Egg and Collards Sandwiches image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons extra-virgin olive oil
4 slices Canadian bacon (about 2 ounces), diced
1 small onion, chopped
1 1/2 cups grape or cherry tomatoes, halved
1 teaspoon chopped fresh thyme
3 cups frozen collard greens (about 12 ounces)
Kosher salt and freshly ground pepper
1 avocado, sliced
1 teaspoon hot sauce
4 large eggs
2 multigrain hoagie rolls, split
8 slices low-fat muenster cheese (about 4 ounces)

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 EGG SANDWICHES



Open-Faced Egg Sandwiches image

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

4 large egg whites
2 large eggs
2 tablespoons grated Parmesan cheese
2 teaspoons butter, softened
2 slices whole wheat bread, toasted
1/8 teaspoon dried rosemary, crushed
1/8 teaspoon pepper

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

OPEN-FACE SAUSAGE AND EGG SANDWICHES



Open-Face Sausage and Egg Sandwiches image

Trust us, no one will miss the other English muffin half when you serve these Open-Face Sausage and Egg Sandwiches! Try these yummy egg sandwiches soon.

Provided by My Food and Family

Categories     Home

Time 20m

Yield 6 servings

Number Of Ingredients 7

6 fully cooked pork sausage patties
1/2 cup finely chopped onions
1/2 cup finely chopped green peppers
6 eggs, beaten
1/4 tsp. ground black pepper
1 jar (12 oz.) HEINZ HomeStyle Pork Gravy
3 English muffins, split, toasted

Steps:

  • Microwave sausage patties as directed on package.
  • Meanwhile, cook and stir vegetables in large nonstick skillet on medium heat 5 min. Add eggs; cook on medium-low heat 2 to 3 min. or until set, stirring occasionally. While eggs are cooking, heat gravy as directed on label.
  • Place 1 muffin half on each of 6 plates; cover with eggs. Sprinkle with black pepper; top with sausage and gravy.

Nutrition Facts : Calories 260, Fat 15 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 205 mg, Sodium 670 mg, Carbohydrate 18 g, Fiber 0.9627 g, Sugar 2 g, Protein 13 g

OPEN-FACED FRICO EGG SANDWICH



Open-Faced Frico Egg Sandwich image

The layer of melted and crisped cheese-the frico-is what makes this creamy sandwich unique. If you like spicy aoli, add two large cloves of garlic. -Julie Solis, Congers, New York

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 4 servings.

Number Of Ingredients 11

1/4 cup mayonnaise
1 tablespoon olive oil
1 garlic clove, minced
1/8 teaspoon salt
Dash pepper
1/2 cup shredded Parmesan cheese
4 large eggs
4 slices Italian bread (1 inch thick), lightly toasted
1/2 cup sandwich giardiniera, drained and finely chopped
4 thin slices tomato
Minced fresh parsley

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.

OPEN-FACE EGG SALAD SANDWICHES



Open-Face Egg Salad Sandwiches image

Check out these tasty open faced egg salad sandwiches made using Bisquick® mix - a scrumptious breakfast or lunch.

Provided by Betty Crocker Kitchens

Categories     Lunch

Time 30m

Yield 4

Number Of Ingredients 13

1 cup Original Bisquick™ mix
1/2 cup milk
1 egg, slightly beaten
1 tablespoon ground mustard
1/2 teaspoon celery seed
8 hard-cooked eggs, peeled, chopped
1/4 cup mayonnaise
2 tablespoons finely chopped onion
2 tablespoons finely chopped celery
2 tablespoons finely chopped red bell pepper
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup shredded lettuce

Steps:

  • Heat oven to 350°F. Spray 8-inch square pan with cooking spray. In large bowl, stir all bread ingredients. Spread in pan. Bake 15 to 17 minutes or until toothpick inserted in center comes out clean (top will not brown). Cool.
  • Meanwhile, in medium bowl, stir all egg salad ingredients except lettuce.
  • Cut bread into 4 squares; top each with 1/2 cup egg salad and 1/4 cup lettuce. Season with additional salt and pepper, if desired.

Nutrition Facts : Calories 420, Carbohydrate 24 g, Cholesterol 485 mg, Fat 3, Fiber 1 g, Protein 18 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 900 mg, Sugar 4 g, TransFat 1 g

OPEN FACED CHEESY EGG SALAD SANDWICHES



Open Faced Cheesy Egg Salad Sandwiches image

Found in the 1986 Sothern Living cookbook and modified a bit. We were very happily suprised with how a few little changes to egg salad can make such a difference. This is now one of my favorite dinners! Ofcoarse you could also make this for breakfast or lunch as well. Make the egg salad ahead of time and the meal is a snap. I usually just serve this with fruit or cucumber slices on the side.

Provided by Nikoma

Categories     Lunch/Snacks

Time 45m

Yield 6 serving(s)

Number Of Ingredients 12

6 eggs (hard boiled)
1 cup cheddar cheese
1/4 cup green onion (minced)
4 tablespoons mayonnaise or 4 tablespoons salad dressing
3 tablespoons pickle relish (well drained)
1 -2 teaspoon prepared mustard
1/4 teaspoon soy sauce
salt
pepper
4 tablespoons celery (minced)
6 slices sourdough bread
1/4 cup butter

Steps:

  • Peel and chop your eggs into a bowl, and add cheese through celery.
  • Mix well. Refrigerate until dinner or go right along.
  • Heat skillet to med/low heat.
  • Spread sourdough slices with butter and toast on both sides.
  • Remove to a baking sheet.
  • Raise oven rack to top and set oven to broil.
  • Top each slice of bread with egg salad and broil with oven door open 1-3 minutes or until cheese is melted (watch closely so bread doesn't burn).
  • You could also use english muffin halves as the original recipe called for, but personally I think the sourdough adds a little something extra!

Nutrition Facts : Calories 443.3, Fat 24.1, SaturatedFat 11.3, Cholesterol 254.2, Sodium 789.7, Carbohydrate 39.4, Fiber 2.2, Sugar 2.7, Protein 17

OPEN-FACE EGG SALAD SANDWICHES



Open-Face Egg Salad Sandwiches image

Categories     Sandwich     Egg     Onion     Quick & Easy     Lunch     Summer     Bon Appétit

Yield Makes 2 servings; can be doubled

Number Of Ingredients 7

4 large eggs, hard-boiled, peeled
1/4 cup chopped red onion
5 tablespoons mayonnaise
1 tablespoon Dijon mustard
2 teaspoons chopped fresh thyme
§ cup alfalfa sprouts or radish sprouts
2 large slices multi-grain bread, toasted

Steps:

  • Place eggs in large bowl; mash coarsely with back of fork. Mix in onion, mayonnaise, mustard and thyme. Season salad with salt and pepper. Mound salad, then sprouts on bread, dividing equally.

OPEN FACED EGG SANDWICHES WITH ARUGULA SALAD



Open Faced Egg Sandwiches with Arugula Salad image

Eggs and arugula are a delicious combination. This dish is great for brunch!

Provided by Joy

Categories     Main Dish Recipes     Sandwich Recipes

Time 20m

Yield 2

Number Of Ingredients 10

1 clove garlic, minced
¼ cup mayonnaise
4 3/4-inch thick slices of crusty bread
2 cups arugula
2 teaspoons olive oil
½ teaspoon fresh lemon juice
1 pinch salt
1 pinch freshly ground black pepper
cooking spray
4 eggs

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.

Nutrition Facts : Calories 501 calories, Carbohydrate 23.3 g, Cholesterol 382.5 mg, Fat 38.2 g, Fiber 1.6 g, Protein 17 g, SaturatedFat 7.4 g, Sodium 535.8 mg, Sugar 1.9 g

OPEN "FACE" EGG SALAD SANDWICHES



Open

To make faces, use lettuce, olives, peas, bell pepper, cherry tomatoes, pickles, celery, and grated carrot for facial features in this open "face" egg salad sandwich.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Yield Makes 4

Number Of Ingredients 5

7 eggs
1/4 cup mayonnaise
2 teaspoons mustard
1/2 teaspoon each salt and ground pepper
1 slice ham

Steps:

  • In a medium saucepan, cover 7 eggs with water. Bring to a boil; cook, uncovered, 2 minutes. Cover and remove from heat; let stand 10 minutes. Place eggs in bowl under cold running water until cool. Peel eggs.
  • Slice 2 eggs with an egg slicer or a knife. Set aside 8 of the slices for eyes. Place remaining pieces in a bowl; add unsliced eggs. Mash with a fork. Add mayonnaise, mustard, and salt and ground pepper; stir to combine.
  • Spread a thin layer of mayonnaise over each of 4 slices of bread; cover with egg salad or 1 slice ham. Make faces, using egg slices, egg salad, and suggested toppings, as desired. Serve immediately.

OPEN-FACED EGG SALAD SANDWICHES



Open-Faced Egg Salad Sandwiches image

These classic Open-Faced Egg Salad Sandwiches are a filling and economical lunch.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 9

1/2 cup light mayonnaise
2 teaspoons Dijon mustard
1 teaspoon white-wine vinegar
8 hard-cooked eggs, peeled and roughly chopped
1 celery stalk, minced
1/4 small red onion, minced
Coarse salt and ground pepper
8 slices Italian bread, toasted
Green leaf lettuce, for serving

Steps:

  • In a medium bowl, whisk together mayonnaise, mustard, and vinegar until smooth. Add eggs, celery, and onion; season with salt and pepper, and mix to combine. To serve, top toasts with lettuce and egg salad.

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