Open Faced Fried Egg Sandwiches Recipes

FRIED EGG SANDWICH

Steps:

• In a large skillet, melt butter over medium high heat. Crack eggs in pan and cook to desired firmness. Just before eggs are cooked, place a slice of cheese over each egg.
• After cheese has melted, place each egg on a toasted slice of bread. Season eggs with salt and pepper. Spread mayonnaise and ketchup on remaining slices of bread and cover eggs with bread to make 4 sandwiches. Serve warm.

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.

OPEN-FACE EGG AND COLLARDS SANDWICHES

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.

STRAMMER MAX (GERMAN OPEN-FACE SANDWICH WITH HAM, CHEESE, AND FRIED EGG)

Steps:

• Butter the bread with 1 tablespoon butter and place on a large serving plate.
• Heat a skillet over medium heat. Fry ham lightly, 3 to 4 minutes. Cover with Gruyere cheese and melt, 1 to 2 minutes more. Set aside and keep warm.
• Heat remaining butter in another skillet over medium heat. Add egg and cook until white is set, about 3 minutes. Flip carefully and cook until set but yolk is still runny, 1 minute more.
• Cover the bread with ham and cheese and top with the egg. Sprinkle with parsley, salt, and pepper.

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-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 PROSCIUTTO AND EGG SANDWICH

Steps:

• Heat a large nonstick skillet over medium-high heat. Break eggs, 1 at a time, into pan; reduce heat to low. Cook until whites are set and yolks begin to thicken, turning once if desired., Meanwhile, combine mayonnaise and garlic; spread over toast slices. Top with arugula, tomato, prosciutto and fried eggs; sprinkle with salt and pepper.

OPEN-FACED FRIED EGG AND CHILI SANDWICH

Steps:

• Fry each of the two eggs in a pan, meanwhile toast your bun. Spread Cheese Whiz on each half toasted bun, top with a fried egg and then half of chili. Enjoy.

FRIED-EGG-TOPPED SANDWICHES

Steps:

• Cut bread slices into 8 rounds with a 3 3/4-inch cookie cutter. Top half with a few slices of cheese; sprinkle with oregano, salt, and pepper. Place remaining bread rounds on top; press gently to adhere.
• In a small bowl, whisk together the milk and 2 eggs. Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Dip sandwiches, one at a time, into egg mixture, letting excess drip back into bowl; transfer to skillet. Cook until golden and cheese has melted, about 2 minutes per side. Transfer to serving plates.
• Wipe skillet with a paper towel. Heat remaining 2 tablespoons oil. Crack remaining 4 eggs into skillet, one at a time. Fry until whites are just set, about 2 minutes. Carefully place an egg on each sandwich. Season with salt and pepper; garnish with oregano, and serve.

FRIED EGG & HAM OPEN FACE SANDWICH WITH ARUGULA

Steps:

• Cut off the both long ends of ciabatta and slice in half lengthwise. Use the bottom half only and reserve the top half for later use.
• Brush the cut side of the bottom half of the bread with 2 tablespoons of the oil and season with salt and pepper.
• Grill on a grill pan, oil-side down, over high heat until lightly golden brown, about 20 seconds; or place the bread on a sheet pan, oil-side up and toast under the broiler until lightly golden brown, about 45-60 seconds.
• Whisk together lemon juice, zest, dijon mustard, mayonnaise, 1/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Whisk in the 1/4 C canola oil or olive oil until combined.
• Heat 1 tablespoon of canola in a large nonstick skillet over medium-high heat. Add the ham and cook about 1 minute.
• Gently crack the eggs onto the ham, season with salt and pepper and cover. Cook until the white is set and the yellow is slightly firm, about 2 to 4 minutes. The yolk should still be slightly runny.
• Place the toasted bread on a flat surface and spread with a few tablespoons of the dressing over the surface. Slide the cooked ham and egg over the ciabatta and top with the arugula. Drizzle with more of the lemon-chive dressing and serve immediately.
• Cut 4 slices.

OPEN-FACED FRIED EGG SANDWICHES

Steps:

• To make the salad dressing, whisk together the vinegar, mayonnaise, and mustards in a medium bowl and season with salt and pepper. Slowly whisk in the olive oil until emulsified.
• For the sandwich, melt the butter in a large nonstick sauté pan over medium heat and carefully crack the eggs into the pan. Season with salt and pepper and cook until the whites are completely firm, about 2 minutes. Carefully flip the eggs over and cook for 30 seconds longer.
• Heat the canola oil on a cast-iron griddle or pan until it begins to shimmer. Cook the ham until light golden brown, about 1 minute per side. Transfer to a plate lined with paper towels.
• Toast the bread on the hot griddle until light golden brown, about 30 seconds per side. Remove from the griddle and brush the top sides with the olive oil and season with salt and pepper.
• Cook the tomatoes on the hot griddle until light golden brown and just warmed through, about 20 seconds per side.
• Top the bread slices with a few slices of the ham, an egg, and 2 tomato halves. Toss the frisée in the dressing, season with salt and pepper, and place on top.