Mediterranean Stacked Open Face Egg Sandwich Food

OPEN-FACE SARDINE AND EGG SANDWICH

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.

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 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 SALMON AND EGG SCANDINAVIAN SANDWICH

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.

MEDITERRANEAN STACKED OPEN FACE EGG SANDWICH

Steps:

• Baguettes -- Thin slice the baguette brush with a little olive oil and toast each side until golden brown. Remove to a plate and just set to the side.
• Sauce -- Start this next because the eggs don't take too long. Butter and Oil -- In a small sauce pan, add the butter and oil and heat on medium low heat until the butter is melted and heated through.
• In a blender, add the egg yolks, lemon juice and the sundried tomatoes and blend until smooth. Just let this set as your butter and oil warms up for the sauce. Also, this is the time to start the eggs.
• Broiler -- Turn on your broiler, I use the 2nd to the top shelf so the sandwiches don't burn. You will be melting the cheese on top of each baguette once you put them together.
• Eggs -- I like to use a non stick pan for this. Beat your eggs well with a little salt and pepper. Then melt the butter in your pan and slowly cook your eggs on medium to medium low heat. Don't cook them too fast. Half way through cooking, add the olives and boursin cheese (or any herb soft cheese). Cook until the eggs are set, but still creamy and not over cooked.
• Sandwiches -- On a small cookie sheet lined with foil or parchment, add a baguette, then eggs, top with ham, and a slice of cheese. There will be 8 of these. Put the baguettes under the broiler until the cheese is melted. You will stack one baguette on top of the other to make one sandwich. Two (2) baguettes per sandwich.
• Sauce -- As the cheese is melting, finish your sauce. Back to the blender. Puree the tomatoes and eggs one last time, then slowly add in the warm butter and oil on slow speed until it thickens up. Take your time. Last minute taste for seasoning (salt and pepper) and add in the parsley. Done!
• Serve -- After stacking the sandwiches, top each with a drizzle of the warm Hollandaise sauce.This is open face, so there is no top bread slice. You don't have do use provolone, any white cheese will work fine. Use your favorite. Monterey Jack or a sharp white cheddar.
• ENJOY!