Best 2 Open Faced Egg And Tomato Sandwich Recipes

Indulge in a culinary journey with our open-faced egg and tomato sandwich, a delightful and versatile dish that offers a symphony of flavors and textures. This sandwich is not just a quick and easy meal; it's an experience that tantalizes your taste buds with every bite.

Dive into the classic combination of soft, fluffy bread, perfectly cooked eggs, and juicy, ripe tomatoes. The tangy flavor of the tomatoes blends harmoniously with the richness of the eggs, creating a delightful balance that will leave you craving more.

But this recipe article takes the humble egg and tomato sandwich to new heights with a variety of exciting variations. From the classic comfort of a simple fried egg sandwich to the zesty kick of a spicy avocado spread, there's a recipe here to suit every palate.

Explore the vibrant flavors of the Mediterranean with our feta and olive tapenade sandwich, where creamy feta cheese and savory tapenade elevate the classic combination. Or embark on a culinary adventure with our Asian-inspired sandwich featuring a sweet and tangy hoisin glaze that adds a unique twist to this beloved dish.

Whether you're looking for a quick weekday lunch, a hearty breakfast, or a satisfying snack, this article has you covered. With its easy-to-follow instructions and stunning photography, this recipe article will guide you through the process of creating a mouthwatering open-faced egg and tomato sandwich that will become a staple in your culinary repertoire.

Check out the recipes below so you can choose the best recipe for yourself!

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

OPEN-FACED FRIED EGG SANDWICHES

Open-Faced Fried Egg Sandwiches image

Categories Bread Salad Sandwich Egg Breakfast Side Dinner Lunch Salad Dressing

Yield Serves 4

Number Of Ingredients 17

Ingredients

Frisée Salad
3 tablespoons white wine vinegar
2 teaspoons mayonnaise
1 teaspoon Dijon mustard
1 teaspoon whole grain mustard
Kosher salt and freshly ground black pepper
1/4 cup extra virgin olive oil
2 cups chopped frisée
Sandwich
4 tablespoons (1/2 stick) unsalted butter
4 large eggs
Kosher salt and freshly ground black pepper
1 tablespoon canola oil
1/4 pound country ham, sliced paper-thin
4 (1/4-inch-thick) slices sourdough bread
1/4 cup extra virgin olive oil
4 plum tomatoes, sliced in half lengthwise

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.

Tips:

Use ripe, flavorful tomatoes for the best taste.
If you don't have fresh basil, you can use a teaspoon of dried basil instead.
You can also add a slice of cheese to the sandwich, if desired.
Serve the sandwich immediately, while the eggs are still warm and runny.
For a vegetarian version of this sandwich, omit the bacon.

Conclusion:

This open-faced egg and tomato sandwich is a quick and easy breakfast or lunch that is packed with flavor. The combination of the creamy eggs, juicy tomatoes, and crispy bacon is irresistible. Serve it with a side of fruit or salad for a complete meal.