OPEN FACE BACON JAM AND EGG SANDWICH #A1
A.1. Original Sauce Recipe Contest Entry. For breakfast, lunch or dinner, this recipe will please all sandwich lovers! Bacon, tangy A.1., sugar, nuts, fried spinach, sunny side up egg, need I say more? Yum, yum!
Provided by Layersofflavor
Categories Sauces
Time 25m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Fry bacon until crisp in a medium size non-stick pan over medium-high heat. Remove the bacon to paper towels. Remove all but 1 tablespoon of bacon grease. Add the onions to the remaining bacon grease and cook until soft and brown, approximately 10 minutes. Add the jelly, A.1., and brown sugar and cook for 12 - 15 minutes, stirring occasionally until sauce begins to thicken like jam. Stir in the walnuts and set aside.
- Add the oil to a small saucepan and heat until shimmering over high heat. Place rice flour, pepper, salt, and spinach leaves in a zip lock bag to coat. Lower heat to medium-high and drop in the spinach. Fry until lightly crisp, approximately 2 minutes. Remove to paper towels.
- To a small nonstick skillet, add one egg at a time and cook sunny side up.
- While eggs cook, heat buns according to package directions. Remove from oven and keep warm.
- To plate: Spread jam onto both cut sides of the roll, add 4 slices bacon to one side, then the spinach and tomatoes. Top with the egg and serve open faced. Enjoy!
- Note: extra jam can be stored in the refrigerator for up to 2 weeks.
Nutrition Facts : Calories 586.7, Fat 20.9, SaturatedFat 6.3, Cholesterol 221.2, Sodium 1425.2, Carbohydrate 81.2, Fiber 2.7, Sugar 46.1, Protein 20.8
BBQ BEEF, BACON & EGG OPEN-FACE SANDWICHES
Beef and eggs take a walk on the tangy side in these super-flavorful and hearty BBQ Beef, Bacon & Egg Open-Face Sandwiches.
Provided by My Food and Family
Categories Home
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Cook bacon in medium nonstick skillet on medium heat until crisp. Remove bacon from skillet, reserving 4 tsp. drippings in skillet. Drain bacon on paper towels. Add eggs, 1 at a time, to drippings in skillet; cook 3 min. or until whites are firm and yolks are cooked to desired doneness.
- Bring broth to simmer on medium-low heat in medium saucepan. Add roast beef; cook just until heated through, stirring occasionally. Drain roast beef; discard broth.
- Spread barbecue sauce onto bottom halves of buns. Fill buns with roast beef, cheese, bacon and eggs.
Nutrition Facts : Calories 470, Fat 23 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 260 mg, Sodium 1080 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 34 g
OPEN-FACE STEAK AND ONION SANDWICHES
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Melt 2 tablespoons butter in a large pot over medium heat. Add the onions, 2 tablespoons water and a big pinch of salt. Cook, stirring occasionally and adding 1 more tablespoon water if needed, until the onions are caramelized, 15 to 20 minutes. Stir in 2 more tablespoons water and 1 tablespoon Worcestershire sauce. Slowly add the cheese, stirring to melt. Cover and keep warm.
- Meanwhile, combine the ketchup, mustard, steak sauce, mayonnaise, remaining 2 teaspoons Worcestershire sauce and a few grinds of pepper in a small bowl.
- Heat a large cast-iron skillet over high heat. Season the steak generously with salt and pepper. Add to the skillet and cook until well browned, about 3 minutes per side for medium rare. Transfer to a cutting board and let rest 5 minutes.
- Toast the bread and spread with the remaining 1 tablespoon butter; divide among plates. Thinly slice the steak and pile on top of the bread. Drizzle with all but 2 tablespoons of the ketchup mixture and scatter the onions on top.
- Toss the reserved ketchup mixture with the watercress; season with salt and pepper. Serve with the sandwiches.
Nutrition Facts : Calories 660, Fat 37 grams, SaturatedFat 17 grams, Cholesterol 162 milligrams, Sodium 1029 milligrams, Carbohydrate 33 grams, Fiber 2 grams, Protein 46 grams, Sugar 7 grams
OPEN-FACE BACON & EGG SANDWICH WITH KETCHUP
Steps:
- Cook eggs in medium nonstick skillet sprayed with cooking spray on medium heat 2 to 3 min. or until set, stirring frequently. Remove from heat.
- Place bacon pieces on muffin halves.
- Top with cheese, eggs and ketchup.
Nutrition Facts : Calories 300, Fat 18 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 230 mg, Sodium 630 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 18 g
BACON AND EGG SANDWICH
This is our favorite sandwich. The bread can also be toasted. I sometimes make it without the egg for a lighter version.
Provided by cuisinebymae
Categories Breakfast
Time 20m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Spread 1 slice of bread with Miracle Whip.
- Add the fried egg.
- (While the egg is cooking, I flatten it with a metal spatula to break the yolk-it fits the bread better.) Spread the egg thinly with Miracle Whip.
- Add crisp bacon in a single layer.
- Next, a layer of tomato slices.
- Cover with other slice of bread spread with Miracle Whip.
Nutrition Facts : Calories 334.3, Fat 16.4, SaturatedFat 5.2, Cholesterol 212.4, Sodium 880.9, Carbohydrate 26, Fiber 1.2, Sugar 2.3, Protein 19
OPEN-FACED EGG SANDWICHES
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
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 DANISH HAM AND EGG SANDWICH
Make and share this Open-Face Danish Ham and Egg Sandwich recipe from Food.com.
Provided by Pesto lover
Categories Breakfast
Time 8m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- You can toast the bread if you like.
- Butter the bread and set aside.
- Scramble the eggs with salt and pepper until just done. Eggs should not be dry.
- Divide eggs over bread slices.
- Top with ham.
- Sprinkle with dill to serve.
Nutrition Facts : Calories 1221.2, Fat 22.9, SaturatedFat 6.8, Cholesterol 193.6, Sodium 2280.1, Carbohydrate 188.4, Fiber 31.1, Sugar 25.5, Protein 65.2
BACON, EGG AND CHEESE SANDWICH
For Millie Peartree, a chef and lifelong New Yorker, the bacon, egg and cheese "is everything you need: salty, crunchy, creamy, filling." Because the iconic New York sandwich (which is also known as a "baconeggandcheese" or "B.E.C." when you're in a hurry), is made at thousands of carts and bodegas in all five boroughs, many locals wouldn't think to cook one at home. But if you're desperate for the resuscitation only a B.E.C. can provide, this homestyle adaptation delivers: gooey cheese, crispy bacon and eggs smushed between a buttered roll then wrapped tightly in foil. The only in-person experience you'll miss is waving goodbye to the bodega's owner and cat.
Provided by Ali Slagle
Categories breakfast, easy, for one, quick, sandwiches, main course
Time 20m
Yield 1 sandwich
Number Of Ingredients 7
Steps:
- Bring a large piece of parchment paper or foil to the stove. Heat a medium (10-inch) nonstick skillet over medium. Grease the skillet generously with butter. Place one side of the roll in the skillet, cut-side down, and toast until golden, 2 to 4 minutes. Transfer the toasted half to the parchment, cut-side up. Repeat with more butter and the other half of the roll. (The second side will take less time, as the pan gets hotter.)
- If you're using beef or turkey bacon, add 1 tablespoon butter to the skillet. Add the bacon and cook over medium until browned and crisp, 2 to 4 minutes per side. As the bacon cooks, press it down with a spatula. (This helps the fat render, producing crunchier bacon.) Turn off the heat and transfer the bacon to the bottom roll. Pour off all but 1 tablespoon of the fat.
- Pour the eggs into the skillet, season with salt and pepper and set over medium-low. Using a spatula, pull the egg toward the center and tilt the skillet so the egg runs to the empty part of the skillet. Repeat this all around until the surface of the egg is no longer runny but still shiny. Add the cheese on the top, tearing into smaller pieces for even coverage. Cook, undisturbed, until the top of the egg is matte, just a minute. Remove from heat, fold the egg in half, and then in half again. Transfer to the bottom roll.
- Add ketchup and hot sauce as desired, then add the top roll and press down. Wrap in the parchment, smush again, and let sit for a couple minutes for all the elements to steam together. Cut in half and eat.
BACON CHEESE & TOMATO - BROILED OPEN FACE SANDWICH
One of my favorites. I have two rules for this sandwich. Always use Pepperidge Farm Original White Bread and make two per person as one is never enough.
Provided by ExercisingChef
Categories Lunch/Snacks
Time 5m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Pre-heat broiler.
- Place bread on a broiler safe pan. Top each slice of bread with a slice of cheese then a slice of tomato. Depending on how big your tomato slice is you may want to put on two but keep it a single layer of tomato. Cut each slice of bacon into 2 pieces. Then lay 3 of the pieces on each sandwich. Broil until bacon is crisp and cheese melted. Bread and cheese may get a little burnt. That makes it better!
- Note: Originally I put raw bacon on the sandwich and cooked it all the way under the broiler. Now I cut the strips in half and partiality cook in micro-wave and then put on sandwich and broil to finish cooking.
Nutrition Facts : Calories 359.1, Fat 19.6, SaturatedFat 8.3, Cholesterol 34.5, Sodium 735.9, Carbohydrate 32.6, Fiber 2.7, Sugar 5.4, Protein 13.3
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