Open Face Danish Ham And Egg Sandwich Food

ONE-PAN HAM, EGG AND CHEESE BREAKFAST SANDWICH

One-Pan Ham, Egg and Cheese Breakfast Sandwich image

This one-skillet folded egg sandwich isn't new, but it's certainly viral! I've been making and enjoying something similar for decades. I like it because it's efficient, delicious and fun, and the technique is easy to master with a little practice.

Provided by Jet Tila

Time 15m

Yield 1 serving

Number Of Ingredients 7

Ingredients

Nonstick cooking spray
1 slice ham or 2 slices Canadian bacon
Butter, for frying the eggs (optional)
3 large eggs
Kosher salt and freshly ground black pepper
2 slices white bread
1 slice American cheese

Steps:

Place a 9 1/2- to 11-inch nonstick skillet over medium heat and preheat for 2 to 3 minutes. Spray the skillet for about 2 seconds with cooking spray, then cook the ham or Canadian bacon on each side until hot and lightly browned. Transfer to a plate and set aside.
Place the bread in the skillet to toast for about 30 seconds on each side. Set aside.
Spray the skillet again with cooking spray until very well coated, about 5 seconds. (You can also substitute melted butter for the cooking spray if you like.) Whisk the eggs in a small bowl and pour into the skillet. Season with salt and pepper. Reduce the heat to low and allow the egg to firm up, about 1 minute. While the top of the egg is still wet, place both slices of bread in the center next to each other. The egg will firm up around them.
Flip the entire round of egg with the bread stuck to it. Now the 2 slices are covered by the egg and it will look like an omelet from the top. Fold the edges of the egg over the bread, leaving them still connected to the the bread slices. Top the bread slice on the left with the cheese. Top the other bread slice with the ham or Canadian bacon, folding or overlapping slightly if necessary to fit inside the bread. Once the egg is set, gently fold the right slice of bread over the other to close the sandwich. Slide the sandwich onto a plate and, voila, you have a perfect breakfast sandwich.

SMORGASBORD OR SMORREBROD (DENMARK)

Smorgasbord or Smorrebrod (Denmark) image

Smorrebrod are open-faced sandwiches, made with just about any ingredients and usually eaten with a knife and fork. This is more a list of sandwich options rather than one specific recipe so ingredient amounts are an estimate. Use any of these combination suggestions or create your own with the ingredients you have on hand. Set out a smorgasbord buffet and let your family or guests make their own sandwiches! Posted for ZWT-6; from the Usborne Children's World Cookbook Gramma gave my son when he first started learning to cook.

Provided by Tinkerbell

Categories Lunch/Snacks

Time 35m

Yield 6 sandwiches, 3-6 serving(s)

Number Of Ingredients 18

Ingredients

1 head lettuce, leaves washed and dried
1 loaf bread (dark rye preferred)
3 ounces butter, softened for spreading (or margarine)
6 ounces cooked shrimp (or small prawns)
2 small tomatoes, sliced thinly
1 small red onion, sliced into thin rings
6 ounces salami, thinly sliced
2 ounces blue cheese, sliced
2 ounces havarti cheese, sliced
2 hard-boiled eggs, sliced
3 ounces smoked salmon, thinly sliced
3 ounces gravlax, sliced
2 ounces pickled herring
black pepper, to taste
1 lemon, sliced thinly (garnish)
2 gherkins (garnish)
dill, to taste (garnish)
2 tablespoons garden cress (or baby mustard cress, garnish)

Steps:

Butter each slice of bread you want to use then proceed with ingredients for any one of the options below:.
Salami and tomato - cover the bread with slices of salami. Add slices of tomato and some onion rings.
Prawns and lemon - put a lettuce leaf onto the bread. Spoon prawns on top and add some black pepper and a twisted slice of lemon.
Blue cheese and lettuce - cover the bread with lettuce and thin slices of blue cheese. Sprinkle cress on top.
Cheese and tomato - lay thin slices of Havarti cheese on the bread. Then, lay a row of sliced tomato along the middle. Add a gherkin garnish.
Smoked salmon and egg - cover the bread with slices of hard-boiled egg and smoked salmon. Sprinkle it with chopped dill.
Lettuce, egg and herring - lay slices of hard-boiled egg and fillet of pickled herring on the bread. Sprinkle it with cress.
Garnishes:.
Cut a slice of lemon in half. Make a cut in the middle of each half, then twist the ends so that the slice stands up.
Make thin cuts along the length of a gherkin, cutting almost to the end. Then, spread the slices out like a fan.

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.

HOT HAM & SWISS OPEN-FACE SANDWICH

Hot Ham & Swiss Open-Face Sandwich image

Got some fresh asparagus? Roast it in the oven until it's crisp-tender and lightly browned-then add it to this yummy open-face ham and cheese sandwich.

Provided by My Food and Family

Categories Home

Time 15m

Yield 6 servings

Number Of Ingredients 6

Ingredients

12 fresh asparagus spears, trimmed
2 Tbsp. KRAFT Lite Balsamic Vinaigrette Dressing
6 slices marble rye bread
2 Tbsp. GREY POUPON Harvest Coarse Ground Mustard
1 pkg. (7 oz.) OSCAR MAYER Deli Fresh Smoked Ham
6 KRAFT Extra Thin Swiss Cheese Slices

Steps:

Heat oven to 450ºF.
Toss asparagus with dressing; place in single layer on baking sheet sprayed with cooking spray. Bake 8 min. or until crisp-tender and lightly browned.
Spread bread slices with mustard. Place in single layer on another baking sheet; top with ham, asparagus and cheese.
Bake 2 min. or until cheese is melted.

Nutrition Facts : Calories 200, Fat 7 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 800 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 14 g

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

JUDE'S GRILLED HAM AND EGG SANDWICH

Jude's Grilled Ham and Egg Sandwich image

I love this sandwich that is a signature dish at Denney's, Moon Over My Hammy. Like most things, it is much more economical to make at home and even, dare I say, better! I originally grilled this in butter, but after reading Dawnab's recipe for Grilled Cheese Diner Style, I will only grill sandwiches in mayo. You can use whichever you like best. This is great for a Sunday morning breakfast with fresh fruit.

Provided by Judedeva

Categories Breakfast

Time 11m

Yield 1 serving(s)

Number Of Ingredients 6

Ingredients

2 slices sourdough bread
4 slices shaved deli ham
1 slice swiss cheese
1 slice American cheese
1 egg, scrambled as you like
1 tablespoon mayonnaise or 1 tablespoon butter, for grilling

Steps:

Heat grill or skillet to medium.
Spread one side only of each slice of bread with half of either mayo or butter. Place one slice in skillet spread side down.
Layer Swiss cheese, ham, scrambled egg and American cheese, in order, on plain side of bread in skillet. Top with other slice, spread side up.
Cook for about three minutes or until crispy and brown. Turn and cook until brown and cheese is melted.
As Dawnab advised, if using mayonnaise, do not substitute Miracle Whip, it will not work.
Thanks to Dawnab for her recipe and inspiration in the use of mayo!

Nutrition Facts : Calories 840.9, Fat 36.3, SaturatedFat 14.6, Cholesterol 318.5, Sodium 2673.7, Carbohydrate 77.9, Fiber 5.3, Sugar 2, Protein 48

SLICED HAM & EGG OPEN-FACE SANDWICH

Sliced Ham & Egg Open-Face Sandwich image

Top your toasted bagel with a creamy blend of ham, cheese and sweet pickle relish to make this easy open-face sandwich.

Provided by My Food and Family

Categories Dairy

Time 5m

Yield 1 serving, two open-face sandwiches

Number Of Ingredients 5

Ingredients

1 Tbsp. MIRACLE WHIP Light Dressing
1 plain bagel (4 inch), split, toasted
1 pack (2.3 oz.) OSCAR MAYER Deli Fresh Singles Shaved Home-Style Roasted Ham
1 hard-cooked egg, sliced
2 tsp. CLAUSSEN Sweet Pickle Relish

Steps:

Spread dressing onto cut sides of bagel.
Top with meat, eggs and relish.

Nutrition Facts : Calories 390, Fat 10 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 245 mg, Sodium 1460 mg, Carbohydrate 50 g, Fiber 2 g, Sugar 7 g, Protein 26 g