20 BEST BREAKFAST SANDWICHES YOU'LL EVER TASTE
Looking for the best breakfast sandwich recipes to make your morning shine? From breakfast grilled cheese to waffle sandwiches, these meals are the perfect way to kick off the day!
Provided by insanelygood
Categories Breakfast Recipe Roundup
Number Of Ingredients 19
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a breakfast sandwich in 30 minutes or less!
Nutrition Facts :
OPEN-FACED BREAKFAST SANDWICH
Provided by Sunny Anderson
Time 35m
Yield 4 servings
Number Of Ingredients 12
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-FACED BREAKFAST SANDWICHES FOR TWO
Make and share this Open-faced Breakfast Sandwiches for Two recipe from Food.com.
Provided by Dancer
Categories Breakfast
Time 16m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the broiler.
- Place the English muffins on a baking sheet.
- Broil 4 to 5 inches from the heat source for about 2 minutes per side, or until they are lightly toasted.
- Or toast in a toaster.
- Combine the butter, brown sugar, and cinnamon in a small bowl.
- Spread half of the butter mixture on the cut side of each of 2 English muffin halves; sprinkle each with half of the almonds.
- Broil for about 2 minutes, or until the spread is bubbly and the almonds are lightly browned.
- Serve hot.
Nutrition Facts : Calories 316.9, Fat 15.6, SaturatedFat 7.7, Cholesterol 30.5, Sodium 359.2, Carbohydrate 38.6, Fiber 2.7, Sugar 7.5, Protein 7.4
OPEN-FACED FINGER SANDWICHES
Provided by Giada De Laurentiis
Categories appetizer
Time 35m
Yield 18 finger sandwiches
Number Of Ingredients 16
Steps:
- Toast the bread. Trim the crusts. Halve the slices into 1 1/2-by-3-inch pieces.
- For the prosciutto and ricotta: In a small bowl, mix together the ricotta, olive oil, lemon zest and salt. Spread the mixture on 6 pieces of bread. Ribbon a piece of prosciutto on top and garnish with 2 arugula leaves.
- For the avocado: Place 2 slices of avocado on 6 pieces of bread. Sprinkle evenly with the quinoa, sea salt and chile flakes.
- For the smoked salmon: In a small bowl, mix together the creme fraiche and capers. Spread evenly over the remaining 6 pieces of bread. Ribbon a piece of salmon over the top and garnish with 1 or 2 batons of chive.
OPEN FACE SANDWICHES
Eggs are tasty and healthy but they can be fun too! Make these Open Face Sandwiches for a nutritious and delicious meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Yield Makes 4
Number Of Ingredients 7
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-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
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