Open Faced Fried Egg Sandwiches 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-FACED PROSCIUTTO AND EGG SANDWICH

Open-Faced Prosciutto and Egg Sandwich image

We love breakfast at any time of the day in my house. I came up with this healthy egg sandwich as something new for brinner (aka breakfast for dinner), but they're fabulous no matter when you serve them. -Casey Galloway, Columbia, Missouri

Provided by Taste of Home

Categories Breakfast Brunch

Time 20m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

4 large eggs
4 tablespoons mayonnaise
2 garlic cloves, minced
4 thick slices sourdough bread, toasted
1 cup fresh arugula
1 medium tomato, sliced
1/3 pound thinly sliced prosciutto
1/8 teaspoon salt
1/8 teaspoon pepper

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.

Nutrition Facts : Calories 531 calories, Fat 22g fat (5g saturated fat), Cholesterol 221mg cholesterol, Sodium 1563mg sodium, Carbohydrate 56g carbohydrate (6g sugars, Fiber 3g fiber), Protein 28g protein.

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

Ingredients

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-FACED FRIED EGG SANDWICHES

Open-Faced Fried Egg Sandwiches image

Categories Bread Salad Sandwich Egg Breakfast Side Dinner Lunch Salad Dressing

Yield Serves 4

Number Of Ingredients 17

Ingredients

Frisée Salad
3 tablespoons white wine vinegar
2 teaspoons mayonnaise
1 teaspoon Dijon mustard
1 teaspoon whole grain mustard
Kosher salt and freshly ground black pepper
1/4 cup extra virgin olive oil
2 cups chopped frisée
Sandwich
4 tablespoons (1/2 stick) unsalted butter
4 large eggs
Kosher salt and freshly ground black pepper
1 tablespoon canola oil
1/4 pound country ham, sliced paper-thin
4 (1/4-inch-thick) slices sourdough bread
1/4 cup extra virgin olive oil
4 plum tomatoes, sliced in half lengthwise

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.

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