Promotions and Offers
Back to The Recipes

Open Face Egg Sandwich

  • Meals
0/5 - 0 Ratings
Cook Time
Serving Yield 4

These Egg Sandwiches are works of art!

By: Karen at Farm to Table


  • 1 Tbs white wine vinegar
  • 2 tsp mayonnaise
  • 1 tsp mustard
  • 4 Tbs olive oil (divided)
  • 1/4 tsp pepper
  • 2 slices ham
  • 4 small tomatoes, cut into 1/4-inch thick pieces
  • 4 Pete & Gerry’s Organic eggs
  • 1-2 french baguettes (depending on how big you want your bread slices)
  • 2 cups baby greens


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

How much did you enjoy this recipe?

How much did you enjoy this recipe? Rate it from 1-5 to let us know!



* Required


Related Recipes