Open Faced Fried Egg Sandwiches 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 FRICO EGG SANDWICH

Steps:

• For aioli, in a small bowl, combine the mayonnaise, olive oil, garlic, salt and pepper; set aside., Sprinkle Parmesan into large nonstick skillet; heat over medium heat. Cook just until melted, about 2 minutes. Break eggs, 1 at a time, into a custard cup or saucer, then gently slide into pan over Parmesan. Immediately reduce heat to low. To prepare eggs sunny-side up, cover pan and cook until yolks thicken but are not hard, 4-5 minutes., Spread aioli over toasted bread. Top with giardiniera, tomato and egg. Sprinkle with parsley.

OPEN-FACE EGG AND COLLARDS SANDWICHES

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.

FRIED EGG & HAM OPEN FACE SANDWICH WITH ARUGULA

Steps:

• Cut off the both long ends of ciabatta and slice in half lengthwise. Use the bottom half only and reserve the top half for later use.
• Brush the cut side of the bottom half of the bread with 2 tablespoons of the oil and season with salt and pepper.
• Grill on a grill pan, oil-side down, over high heat until lightly golden brown, about 20 seconds; or place the bread on a sheet pan, oil-side up and toast under the broiler until lightly golden brown, about 45-60 seconds.
• Whisk together lemon juice, zest, dijon mustard, mayonnaise, 1/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Whisk in the 1/4 C canola oil or olive oil until combined.
• Heat 1 tablespoon of canola in a large nonstick skillet over medium-high heat. Add the ham and cook about 1 minute.
• Gently crack the eggs onto the ham, season with salt and pepper and cover. Cook until the white is set and the yellow is slightly firm, about 2 to 4 minutes. The yolk should still be slightly runny.
• Place the toasted bread on a flat surface and spread with a few tablespoons of the dressing over the surface. Slide the cooked ham and egg over the ciabatta and top with the arugula. Drizzle with more of the lemon-chive dressing and serve immediately.
• Cut 4 slices.

OPEN-FACED SANDWICHES WITH RICOTTA, ARUGULA, AND FRIED EGG

Steps:

• Preheat broiler.
• Coat both sides of bread with cooking spray; broil 2 minutes on each side or until lightly toasted.
• Combine arugula, 2 teaspoons oil, juice, 1/8 teaspoon salt (if using), 1/4 teaspoon pepper; toss gently & pinch of crushed red pepper flakes.
• Heat remaining 1 teaspoon oil in a large nonstick skillet over medium heat.
• Crack eggs into pan; cook 2 minutes.
• Cover and cook an additional 2 minutes or until whites are set.
• Remove from heat.
• Combine 1/4 teaspoon salt, ricotta, Parmigiano-Reggiano, and thyme; spread over bread slices.
• Divide salad and eggs evenly over bread.
• Sprinkle with remaining 1/8 teaspoon salt and remaining 1/4 teaspoon pepper.

OPEN-FACED DEVILED HAM AND FRIED EGG SANDWICHES

Steps:

• In a food processor, pulse the ham until finely chopped.
• Transfer the ham to a bowl and stir in the mayonnaise, mustard, hot sauce, cayenne and chives.
• Toast the bread until golden.
• Spread the toast with 2 teaspoons of the butter and top with the deviled ham.
• In a very large nonstick skillet, melt the remaining 1 tablespoon of butter in the olive oil.
• Crack the eggs into the skillet and cook over moderately high heat until the whites are set, about 2 minutes.
• Season each egg lightly with salt and black pepper.
• Using a spatula, set the eggs on the deviled ham sandwiches and serve immediately with a nice fresh fruit salad or sliced wedges of fruit.

OPEN-FACED FRIED EGG AND CHILI SANDWICH

Steps:

• Fry each of the two eggs in a pan, meanwhile toast your bun. Spread Cheese Whiz on each half toasted bun, top with a fried egg and then half of chili. Enjoy.

OPEN "FACE" EGG SALAD SANDWICHES

Steps:

• In a medium saucepan, cover 7 eggs with water. Bring to a boil; cook, uncovered, 2 minutes. Cover and remove from heat; let stand 10 minutes. Place eggs in bowl under cold running water until cool. Peel eggs.
• Slice 2 eggs with an egg slicer or a knife. Set aside 8 of the slices for eyes. Place remaining pieces in a bowl; add unsliced eggs. Mash with a fork. Add mayonnaise, mustard, and salt and ground pepper; stir to combine.
• Spread a thin layer of mayonnaise over each of 4 slices of bread; cover with egg salad or 1 slice ham. Make faces, using egg slices, egg salad, and suggested toppings, as desired. Serve immediately.