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This open-faced egg sandwich features a fried egg on top of thick-sliced tomatoes, greens, and crusty french bread. | peteandgerrys.com
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Open Face Egg Sandwich

  • Meals
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Prep Time 35 minutes
Cook Time
Serving Yield 4 servings

When you want something simple but a little more interesting than just a fried egg for breakfast, this open face egg sandwich is a great option. Slathered with vinegary mayo and topped with sliced ham, tomato, baby spinach, and an organic egg, it couldn't be easier to assemble.

By: Karen at Farm to Table

Ingredients

  • 1 tablespoon white wine vinegar
  • 2 teaspoons mayonnaise
  • 1 teaspoon mustard
  • 4 tablespoons olive oil, divided
  • 1/4 teaspoon pepper
  • 2 slices ham
  • 4 small tomatoes, cut into 1/4-inch thick slices
  • 1-2 French baguettes
  • 4 Pete and Gerry’s Organic Eggs
  • 2 cups baby spinach

Nutritional Information

Servings: 4

Amount Per Serving: Calories 420, Fat Cal. 210, Total Fat 23g (35% DV), Sat. Fat 4.5g (23% DV), Trans Fat 0g, Cholest. 195mg (65% DV), Sodium 650mg (27% DV), Total Carb. 38g (13% DV), Fiber 3g (12% DV), Sugars 6g, Protein 17g, Vitamin A (60% DV), Vitamin C (30% DV), Calcium (10% DV), Iron (25% DV). 

Percent Daily Values (DV) are based on a 2,000 calorie diet.

For more information about how we calculate our nutritional content and to read our nutritional disclaimer, please check out our Recipe Nutrition Facts blog post.

Directions

Step 1

Whisk together the vinegar, mayo, mustard, 2 Tbs oil and pepper until emulsified. Set aside.

Step 2

In a cast iron skillet, heat 1 Tbs oil over med-high heat. Cook ham until golden brown. Remove and place on paper towel. Slice in half, lengthwise.

Step 3

Using the same pan and oil, cook the tomatoes until golden brown.

Step 4

Heat a grill pan over med-high heat. Grill the bread cut side down until lightly golden brown. Flip over and grill for 20 seconds more. Transfer to plates.

Step 5

While the bread is toasting, add the remaining 1 Tbs olive oil in the cleaned out skillet. Crack the eggs into the pan and season with pepper. Cook until the whites are firm. (At this point, you can flip over if you prefer).

Step 6

Add dressing to greens and toss to coat. To serve, add a halved slice of ham to the bread. Top with a few tomato slices, baby greens and an egg. Serve immediately.

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Open Face Egg Sandwich

Prep Time 35 minutes
Cook Time
Serving Yield 4 servings

When you want something simple but a little more interesting than just a fried egg for breakfast, this open face egg sandwich is a great option. Slathered with vinegary mayo and topped with sliced ham, tomato, baby spinach, and an organic egg, it couldn't be easier to assemble.

By: Karen at Farm to Table

Ingredients

  • 1 tablespoon white wine vinegar
  • 2 teaspoons mayonnaise
  • 1 teaspoon mustard
  • 4 tablespoons olive oil, divided
  • 1/4 teaspoon pepper
  • 2 slices ham
  • 4 small tomatoes, cut into 1/4-inch thick slices
  • 1-2 French baguettes
  • 4 Pete and Gerry’s Organic Eggs
  • 2 cups baby spinach

Directions

Step 1

Whisk together the vinegar, mayo, mustard, 2 Tbs oil and pepper until emulsified. Set aside.

Step 2

In a cast iron skillet, heat 1 Tbs oil over med-high heat. Cook ham until golden brown. Remove and place on paper towel. Slice in half, lengthwise.

Step 3

Using the same pan and oil, cook the tomatoes until golden brown.

Step 4

Heat a grill pan over med-high heat. Grill the bread cut side down until lightly golden brown. Flip over and grill for 20 seconds more. Transfer to plates.

Step 5

While the bread is toasting, add the remaining 1 Tbs olive oil in the cleaned out skillet. Crack the eggs into the pan and season with pepper. Cook until the whites are firm. (At this point, you can flip over if you prefer).

Step 6

Add dressing to greens and toss to coat. To serve, add a halved slice of ham to the bread. Top with a few tomato slices, baby greens and an egg. Serve immediately.