Open Faced Breakfast Sandwich Food

OPEN-FACED BREAKFAST SANDWICH

Steps:

• Heat a skillet on medium heat and cook bacon until crisp and set aside and let drain on paper towels. Once cooled chop the bacon into bite small pieces.
• In a small bowl mash up avocado. Sprinkle with a little salt and pepper.
• In another bowl whisk eggs and milk until combined, heat a skillet on medium low add butter and let melt, add eggs and gently mix until scrambled about 1-2 minutes sprinkle with salt and pepper to taste.
• Split English muffin with a fork and toast until lightly browned. Top with avocado, tomatoes and scrambled eggs, add cheese.
• Place under broiler just until cheese melts about 1-2 minutes. Add chopped bacon and cilantro garnish...Enjoy!

OPEN-FACED BREAKFAST SANDWICH

Steps:

• Heat the oven to 400 degrees F.
• In a small saucepot over medium heat add the oil, rosemary, thyme sprigs, garlic, and a pinch of salt. Heat until the garlic begins to brown and thyme is crisp. Strain the oil and remove the thyme to a paper towel-lined plate. Discard the rosemary and garlic, but reserve the oil.
• Brush one side of each piece of bread with the oil and place them oiled-side up on a wire rack fitted inside a baking sheet with sides. On another wire rack place the strips of speck ham and brush the top of each with maple syrup. Bake in the oven until both the toast and ham are golden and crisp, about 10 minutes.
• Meanwhile make the eggs. In a nonstick saute pan over medium-high heat, add a few tablespoons of the reserved olive oil. Crack each egg over the pan and allow to fry until most of the whites are cooked, about 4 minutes. Sprinkle with salt and a grind or two of pepper, then lower the heat and cover until the top of the eggs are cooked, but the yolks are not, about 2 minutes more.
• To assemble the sandwiches: Spread a tablespoon of grape jelly on the oiled side of each piece of bread. Top with a few strips of folded over ham, an egg and a few sprigs of the reserved fried thyme. Garnish with the shredded Parmesan cheese.

OPEN FACE SANDWICHES

Steps:

• Make egg salad: In a medium saucepan, cover eggs with water. Bring to a boil; cook, uncovered, 2 minutes. Cover pan, and remove from heat; let stand 10 minutes. Hold eggs under cold running water to stop the cooking. Peel eggs.
• Slice 2 eggs with a knife or an egg slicer. Set aside eight of the slices for eyes, and place remaining pieces in a bowl. Add unsliced eggs to bowl, and mash with a fork. Add mayonnaise, mustard, salt, and pepper; stir to combine.
• Spread a thin layer of mayonnaise over each slice of bread. Cover bread with egg salad, or layer on sliced ham. Make faces using the egg-yolk slices, egg salad, and the remaining toppings, as desired. Serve immediately.

OPEN FACE BREAKFAST SANDWICH

Steps:

• Drain pineapple slices, reserving 1/4 cup juice.
• Beat the cream cheese and juice till light and fluffy.
• Fold in the preserves.
• Toast the raisin bread.
• Top each slice of bread with the cheese mixture.
• Top each of these with 1-2 slices of pineapple.
• Drizzle each slice with warm honey.