Fried Egg Ham Open Face Sandwich With Arugula And Creamy Lemon Chive Vinaigrette Recipes

RED PEPPER, ARUGULA, FRIED EGG SANDWICH

Steps:

• Preheat oven to 450 degrees F. On a baking sheet roast red bell peppers until blackened on all sides. Remove from oven, allow to cool, remove peel and seeds, roughly chop. Set aside.
• Spread approximately 1-ounce of cream cheese on each slice of bread. Top with chopped peppers, a few leaves of arugula, one fried egg each. Garnish with a sprinkle of sweet paprika.

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 EGG SANDWICHES WITH ARUGULA SALAD

Steps:

• Mix garlic and mayonnaise together in a small bowl. Spread mayonnaise on 1 side of the bread slices. Mix arugula with olive oil, lemon juice, salt, and black pepper in a bowl until coated; divide arugula in fourths, placing each portion atop mayonnaise side of a bread slice.
• Spray a skillet with cooking spray, place over medium-high heat, and crack eggs into skillet, one at a time. Cook on one side only until whites are firm and yolks are slightly runny, 2 to 3 minutes. Season eggs with salt and black pepper. Gently place an egg on each open-face sandwich.

HAM AND ARUGULA OPEN-FACE SANDWICHES

Steps:

• In small bowl, mix mayonnaise, horseradish, vinegar and pepper. Spread about 1 tablespoon mayonnaise mixture on each bread slice.
• Layer ham and arugula alternately on bread. Top with radishes.

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 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.

FRIED EGG & HAM OPEN FACE SANDWICH WITH ARUGULA AND CREAMY LEMON-CHIVE VINAIGRETTE

Steps:

• Whisk together lemon juice, zest, mustard, mayonnaise, chives, 1/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Whisk in the olive oil until combined.
• Brush the cut side of the bottom half of the bread with 2 tablespoons of the canola 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. Reserve the remaining half for later use.
• Heat the remaining tablespoon of canola oil in a large nonstick skillet over medium-high heat. Add the ham and cook until just warmed through on both sides, about 30 seconds per side. Gently crack the eggs onto the ham, season with salt and pepper and cook until the white is set and the yellow is slightly firm, about 2 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. Top the bread with the ham/eggs and then top the eggs with the arugula. Drizzle with more of the lemon-chive dressing and serve immediately.