Open Face Sardine And Egg Sandwich Recipes

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

Ingredients

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 SARDINE AND EGG SANDWICH

Open-Face Sardine and Egg Sandwich image

Make and share this Open-Face Sardine and Egg Sandwich recipe from Food.com.

Provided by Pesto lover

Categories Lunch/Snacks

Time 5m

Yield 2 serving(s)

Number Of Ingredients 4

Ingredients

2 eggs, hard cooked
1 (3 ounce) can sardines in tomato sauce
4 slices seedless rye bread
2 sprigs fresh dill

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.

Nutrition Facts : Calories 315.4, Fat 11.3, SaturatedFat 3.1, Cholesterol 211.9, Sodium 669.6, Carbohydrate 31.5, Fiber 3.8, Sugar 2.8, Protein 20.6

OPEN-FACE SARDINE SANDWICHES

Open-Face Sardine Sandwiches image

This recipe is a no-cook, simply slice and serve way to enjoy meaty, plump sardine fillets in a tin. Perfect for a small gathering, the fillets get served over a bed of cucumber, lettuce, red onion and dill for freshness. Rye bread is also sauced with creme fraiche and yellow mustard for subtle tanginess that complements the oily, rich fillets.

Provided by Food Network Kitchen

Time 10m

Yield 2 servings

Number Of Ingredients 9

Ingredients

1 tablespoon crème fraiche
1 teaspoon yellow mustard
2 slices rye bread
Persian cucumber, thinly sliced
Bibb lettuce leaves
Tinned sardine fillets, packed in oil
Thinly sliced red onion rings
Flaky salt, for sprinkling
Chopped fresh dill

Steps:

Combine the crème fraîche and mustard, then spread on 1 side of each slice of bread. Top each bread slice with some cucumber slices, bibb lettuce, sardine fillets drizzled with oil from the tin and a few red onion rings. Sprinkle with flaky salt and chopped dill.

OPEN-FACE SALMON AND EGG SCANDINAVIAN SANDWICH

Open-Face Salmon and Egg Scandinavian Sandwich image

Make and share this Open-Face Salmon and Egg Scandinavian Sandwich recipe from Food.com.

Provided by Pesto lover

Categories Breakfast

Time 8m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

4 ounces smoked salmon
4 eggs
1/4 teaspoon salt
1/4 teaspoon black pepper
2 fresh dill sprigs
2 teaspoons soft butter
12 slices miniature party rye rounds

Steps:

Butter the bread and set aside.
Flake fish.
Scramble eggs with salt and pepper into large curds until just done. The eggs should still be creamy, not dry.
Place eggs on bread slices. Top with salmon and sprinkle with dill to serve.

SARDINE & SLICED EGG SANDWICH

Sardine & Sliced Egg Sandwich image

Easy and tasty sandwich. I use Ayam brand (Malaysia) sardines in olive oil, quality brand. There is 4-6 sardines in a tin. And I also make my own once in a while. As an alternative, you can drizzle the toast with oil from the can instead of using mayo.

Provided by Lee Thayer

Categories Sandwiches

Time 5m

Number Of Ingredients 7

Ingredients

4 slice bread, toasted
mayo, as desired
1 can(s) sardines in olive oil
2 hard boiled eggs, sliced
lettuce leaves, as desired
red onion, thinly sliced, as desired
lemon juice, as desired

Steps:

1. Spread some mayo on the toast and add lettuce leaves to two slices of toast.
2. Divide the sardines between the two sandwiches and split them, the tin I used had 5 sardines. The bones are are tender, don't worry about those, it's calcium.
3. Sprinkle some lemon juice on the sardines, top with some onion slices (which I skipped as had no onion) and top that with the egg slices.
4. Top each sandwich with the other slices of toast, cut each sandwich in half. Enjoy.

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