Open Faced Egg Sandwich Food

OPEN-FACED EGG SANDWICHES

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.

OPEN-FACED EGG SALAD SANDWICHES

Steps:

• In a medium bowl, whisk together mayonnaise, mustard, and vinegar until smooth. Add eggs, celery, and onion; season with salt and pepper, and mix to combine. To serve, top toasts with lettuce and egg salad.

OPEN-FACED EGG SALAD SANDWICHES

Steps:

• Combine all ingredients except butter and muffins.
• Spread butter on each muffin half; toast.
• Spread about 2 T.
• egg mixture on each muffin half; broil 3 minutes or until cheese melts.

OPEN-FACE DANISH HAM AND EGG SANDWICH

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.

OPEN FACED ENGLISH MUFFIN EGG SANDWICH

Steps:

• Preheat oven to 325.
• In a saucepan melt butter and stir in flour,pepper,salt and mustard.
• Add milk and stir until thick.
• Add cheese and stir until melted.
• Pour half of the sauce into greased 10x6x2 inch baking pan.
• Place English muffin halves in the baking pan.
• Break eggs individually over each English muffin half.
• Top with a slice of Canadian bacon.
• Pour the rest of the cheese sauce over the muffins.
• Bake in 325 oven for 15-20 minutes.

OPEN FACED CHEESY EGG SALAD SANDWICHES

Steps:

• Peel and chop your eggs into a bowl, and add cheese through celery.
• Mix well. Refrigerate until dinner or go right along.
• Heat skillet to med/low heat.
• Spread sourdough slices with butter and toast on both sides.
• Remove to a baking sheet.
• Raise oven rack to top and set oven to broil.
• Top each slice of bread with egg salad and broil with oven door open 1-3 minutes or until cheese is melted (watch closely so bread doesn't burn).
• You could also use english muffin halves as the original recipe called for, but personally I think the sourdough adds a little something extra!

OPEN FACED EGG SALAD SANDWICH

Steps:

• in 2 qt saucepan place eggs, add enough cold water to come 1" above eggs. cook over high heat until water comes to a full boil, remove from heat. cover and let stand 20 to 25 minutes.
• immediately cool eggs in cold water to prevent further cooking.
• peel, chop cooked eggs, place in medium bowl, stir in remaining salad ingredients.
• fry or microwave bacon until crispy.
• meanwhile toast bread.
• top each slice toast with 1 lettuce leaf, 2 slices tomato, 3 slices cucumber and 1/2 cup egg salad.
• crisscross cooked bacon strips over sandwich and serve.

OPEN-FACED FRIED EGG SANDWICHES

Steps:

• To make the salad dressing, whisk together the vinegar, mayonnaise, and mustards in a medium bowl and season with salt and pepper. Slowly whisk in the olive oil until emulsified.
• For the sandwich, melt the butter in a large nonstick sauté pan over medium heat and carefully crack the eggs into the pan. Season with salt and pepper and cook until the whites are completely firm, about 2 minutes. Carefully flip the eggs over and cook for 30 seconds longer.
• Heat the canola oil on a cast-iron griddle or pan until it begins to shimmer. Cook the ham until light golden brown, about 1 minute per side. Transfer to a plate lined with paper towels.
• Toast the bread on the hot griddle until light golden brown, about 30 seconds per side. Remove from the griddle and brush the top sides with the olive oil and season with salt and pepper.
• Cook the tomatoes on the hot griddle until light golden brown and just warmed through, about 20 seconds per side.
• Top the bread slices with a few slices of the ham, an egg, and 2 tomato halves. Toss the frisée in the dressing, season with salt and pepper, and place on top.

OPEN-FACED EGG SALAD AND WATERCRESS SANDWICH

Steps:

• PREPARE HARD-COOKED EGGS THE FOOLPROOF WAY:.
• Place the eggs in a large pot. Cover with cold water. Set over medium heat and cover with a lid. When it starts to boil, remove from heat and set aside for 10 minutes. Dump the warm water, and refill the pot with cold water. Let sit for 5 minutes or so, dump and refill again with cold water.
• When cool to the touch, peel off the shells and roughly chop the eggs.
• PREPARE EGG SALAD:.
• In a large bowl, gently combine the eggs, chives, and salt and pepper to taste.
• Pour on the mayonnaise, vinegar, and mustard. Gently fold together.
• PREPARE SANDWICH:.
• Toast the bread. (Note: this is one sandwich in which the bread is commonly de-crusted and cut into special shapes for tea-time, or the prepared sandwich may be cut into triangles.).
• Construct the sandwich. Pile the watercress on a slice of the toasted bread, and dollop the egg salad on top.