Open Face Bacon Jam And Egg Sandwich A1 Food

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OPEN-FACE BACON & EGG SANDWICH WITH KETCHUP



Open-Face Bacon & Egg Sandwich with Ketchup image

Provided by My Food and Family

Categories     Home

Time 10m

Yield 4 servings

Number Of Ingredients 5

4 eggs, beaten
4 slices cooked turkey bacon, cut in half
2 whole wheat English muffins, split, toasted
4 slices sharp cheddar cheese
1/4 cup SIMPLY HEINZ 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 JAM SANDWICHES



Bacon and Jam Sandwiches image

Provided by Giada De Laurentiis

Categories     appetizer

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 5

8 slices whole-grain bread
1/3 cup apricot jam, or strawberry jam if you prefer it sweeter
12 strips applewood-smoked bacon, cooked
2 tablespoons unsalted butter, softened
1/2 cup freshly grated Parmesan

Steps:

  • Preheat a panini press.
  • Spread the bread slices with the jam, all way to the edges. Lay 3 strips of bacon on 4 of the bread slices, breaking the strips as needed to fit the bread. Top with the remaining bread slices, jam-side down. Butter both sides of the sandwiches and sprinkle with the Parmesan.
  • Place the sandwiches on the panini press and cook until golden brown and the cheese is crispy, 2 to 3 minutes. Cut the sandwiches into 4 triangles and serve.

OPEN-FACE EGG AND COLLARDS SANDWICHES



Open-Face Egg and Collards Sandwiches image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons extra-virgin olive oil
4 slices Canadian bacon (about 2 ounces), diced
1 small onion, chopped
1 1/2 cups grape or cherry tomatoes, halved
1 teaspoon chopped fresh thyme
3 cups frozen collard greens (about 12 ounces)
Kosher salt and freshly ground pepper
1 avocado, sliced
1 teaspoon hot sauce
4 large eggs
2 multigrain hoagie rolls, split
8 slices low-fat muenster cheese (about 4 ounces)

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.

Nutrition Facts : Calories 450 calorie, Fat 25 grams, SaturatedFat 7 grams, Cholesterol 215 milligrams, Sodium 680 milligrams, Carbohydrate 35 grams, Fiber 8 grams, Protein 23 grams

BACON 'N' EGG SANDWICHES



Bacon 'n' Egg Sandwiches image

I came across this unique grilled combo when I was digging in my mom's recipe box. The crisp bacon, hard-boiled eggs and crunchy green onions make these cozy sandwiches look impressive when company drops by for lunch. Best of all, they're a snap to assemble. -Ann Fuemmeler, Glasgow, Missouri

Provided by Taste of Home

Categories     Breakfast     Brunch     Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 7

1/2 cup sour cream
8 slices bread
4 green onions, chopped
4 slices American cheese
2 hard-boiled large eggs, cut into 1/4-inch slices
8 cooked bacon strips
2 tablespoons butter, softened

Steps:

  • Spread sour cream over 4 bread slices; top with green onions, cheese, eggs, bacon and remaining bread. Spread outsides of sandwiches with butter., Toast sandwiches until golden brown and cheese is melted, 2-3 minutes per side.

Nutrition Facts : Calories 461 calories, Fat 27g fat (13g saturated fat), Cholesterol 137mg cholesterol, Sodium 887mg sodium, Carbohydrate 32g carbohydrate (6g sugars, Fiber 2g fiber), Protein 19g protein.

OPEN-FACED EGG, BACON, AND WATERCRESS SANDWICH



Open-Faced Egg, Bacon, and Watercress Sandwich image

A sliced hard-boiled egg, crispy bacon, and peppery watercress top off this open-faced take on a breakfast sandwich.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes 1

Number Of Ingredients 7

1/4 baguette or a hoagie roll
Grainy mustard
Mayonnaise
2 slices bacon
1 hard-cooked egg, sliced
Small handful watercress, thick stems removed
Coarse salt and ground pepper

Steps:

  • Slice baguette in half lengthwise and spread bottom half with equal parts mustard and mayonnaise. Layer with bacon, egg, and watercress. Season with salt and pepper.

Nutrition Facts : Calories 297 g, Fat 14 g, Fiber 1 g, Protein 16 g

OPEN FACE BACON JAM AND EGG SANDWICH #A1



Open Face Bacon Jam and Egg Sandwich #A1 image

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

16 slices thick sliced smoked bacon
1 medium yellow onion, sliced thin
1 cup red pepper jelly
1 tablespoon A.1. Original Sauce
1 teaspoon brown sugar
2 tablespoons coarsely ground walnuts
1/2 olive oil
1/2 cup rice flour
2 teaspoons black pepper
1 teaspoon fine kosher salt
1 cup large spinach leaves
4 eggs
4 brioche rolls, split
1 roma tomato, diced

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

BACON JAM



Bacon Jam image

I heard about bacon jam on tv and searched for a recipe since none was posted here. I found this on babble.com. This was used as a hamburger topping though you could come up with more ideas. It's really quite tasty and not too hard to make.

Provided by barbacious

Categories     Meat

Time 40m

Yield 10 serving(s)

Number Of Ingredients 7

16 ounces bacon
1 small onion, chopped fine
4 garlic cloves, chopped fine
1/2 cup brown sugar, packed
1/2 cup coffee (optional cola or beer)
1/4 cup maple syrup (optional honey)
1 tablespoon balsamic vinegar

Steps:

  • Chop the bacon and cook until crisp.
  • Remove bacon from the pot, drain on paper towels.
  • Using a small ammount of the drippings saute onion and garlic 5 minutes until soft and golden.
  • Return bacon to the pot and add remaining ingredients.
  • Cook on medium heat about 1 half hour or until thickened to a jam like consistency.
  • You can let it cool a bit and pulse in a food processor a couple of times for a finer texture.
  • Store refrigerated for 1-2 weeks.

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

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

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