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-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-FACE DANISH HAM AND EGG SANDWICH
Make and share this Open-Face Danish Ham and Egg Sandwich recipe from Food.com.
Provided by Pesto lover
Categories Breakfast
Time 8m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 1221.2, Fat 22.9, SaturatedFat 6.8, Cholesterol 193.6, Sodium 2280.1, Carbohydrate 188.4, Fiber 31.1, Sugar 25.5, Protein 65.2
OPEN FACED HAM SANDWICHES
I have had this recipe for years and it is wonderful for lunch or a light supper. It's a great way to use up leftover ham. Enjoy!
Provided by MamaJ
Categories Lunch/Snacks
Time 18m
Yield 8 sandwiches, 4-8 serving(s)
Number Of Ingredients 10
Steps:
- Combine cream cheese and butter; stir until smooth.
- Stir in cheese, paprika, oregano, and garlic.
- Spread 2/3 mixture on muffin halves.
- Top with ham (cut or folded to fit muffin) and slice of tomato.
- Spoon remaining cheese mixture on the center of each tomato slice.
- Place on baking shet and broil until golden brown.
- Garnish with parsley.
Nutrition Facts : Calories 591.5, Fat 47.2, SaturatedFat 28.1, Cholesterol 134.5, Sodium 785.6, Carbohydrate 30.2, Fiber 2.8, Sugar 5.1, Protein 14
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