Indulge in a culinary symphony of flavors with our open-faced egg sandwiches, a delightful duo of recipes that cater to your taste buds' desires. The first recipe, "Open-Faced Egg Sandwiches with Arugula Salad," introduces a harmonious blend of textures and flavors. Picture a toasted English muffin, adorned with a creamy spread, topped with a perfectly cooked egg, and crowned with a vibrant arugula salad. The second recipe, "Open-Faced Egg Sandwiches with Avocado and Sriracha," takes a zesty turn with a spicy sriracha mayo, ripe avocado slices, and a sprinkle of fresh cilantro. Both creations offer a satisfying breakfast, brunch, or lunch option, promising a delightful gastronomic experience that will leave you craving more.
Check out the recipes below so you can choose the best recipe for yourself!
OPEN-FACED OMELET WITH ARUGULA SALAD
Provided by Food Network Kitchen
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Whisk 2 tablespoons olive oil, the vinegar, 1/4 teaspoon salt, and pepper to taste in a medium bowl. Add the arugula, olives and roasted red peppers but don't toss yet (you don't want the arugula to wilt). Set aside while you prepare the omelets.
- Whisk the eggs, milk and a pinch of salt in a bowl. Heat a medium nonstick skillet over medium heat. Add about 1 teaspoon olive oil, then pour in 1/2 cup of the egg mixture and stir gently with a rubber spatula to distribute the egg in the bottom of the pan. Cook until the eggs are just set but the underside is not brown, about 4 minutes, then slide the omelet onto a plate. Repeat to make 3 more omelets, adding about 1 more teaspoon oil to the skillet between each.
- Toss the arugula salad, then pile on top of the omelets. Scatter the feta and prosciutto on top.
Nutrition Facts : Calories 361, Fat 27 grams, SaturatedFat 8 grams, Cholesterol 391 milligrams, Sodium 1,061 milligrams, Carbohydrate 6 grams, Fiber 1 grams, Protein 21 grams
OPEN-FACED EGG SALAD SANDWICHES
These classic Open-Faced Egg Salad Sandwiches are a filling and economical lunch.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 9
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 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
OPEN "FACE" EGG SALAD SANDWICHES
To make faces, use lettuce, olives, peas, bell pepper, cherry tomatoes, pickles, celery, and grated carrot for facial features in this open "face" egg salad sandwich.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Yield Makes 4
Number Of Ingredients 5
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.
OPEN-FACED BACON AND EGG SANDWICHES WITH ARUGULA
Steps:
- Cook the bacon in a heavy large skillet over medium-high heat until brown and crisp; transfer to paper towels to drain.
- Wipe out skillet. Brush the cut sides of the bread with 1 tablespoon oil. Place the bread cut side down in the skillet. Cook over medium heat until golden, about 3 minutes. Place 1 bread square, golden side up, on each of 2 plates. Top each with half of the bacon, then 2 tomato slices.
- Whisk 1 tablespoon of oil, the shallot, and vinegar in a medium bowl to blend. Season the dressing with salt and pepper. Add the arugula and toss to coat.
- Heat the remaining 1 tablespoon oil in the same skillet over medium heat. Crack the eggs into the skillet. Sprinkle with salt and pepper. Cook until the whites are set and the yolks are cooked as desired. Top each bread stack with arugula, egg, and cheese.
Tips:
- Use fresh, high-quality ingredients for the best flavor.
- Don't overcook the eggs. The yolks should be cooked through but still soft and creamy.
- Season the eggs liberally with salt and pepper.
- Use a variety of cheeses to create different flavor combinations.
- Add your favorite toppings, such as avocado, bacon, or tomato.
Conclusion:
Open-faced egg sandwiches are a quick and easy breakfast or lunch option that are packed with flavor. They are also a great way to use up leftover eggs and bread. With a few simple ingredients, you can create a delicious and satisfying meal that will keep you going all day long. Here are some additional tips for making the best open-faced egg sandwiches:- Use a variety of breads to create different textures and flavors. Sourdough, whole wheat, and rye bread are all great options.
- Spread a thin layer of butter or mayonnaise on the bread before adding the eggs. This will help to prevent the bread from getting soggy.
- Top the eggs with your favorite toppings, such as cheese, avocado, bacon, or tomato.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love