Promotions and Offers
open-face-egg-sandwich
This open-faced egg sandwich features a fried egg on top of thick-sliced tomatoes, greens, and crusty french bread. | peteandgerrys.com
Arrow Created with Sketch. Back to The Recipes

Open Face Egg Sandwich

  • Meals
Star Copy 4 Created with Sketch. Star Copy 4 Created with Sketch. Star Copy 4 Created with Sketch. Star Copy 4 Created with Sketch. Star Copy 4 Created with Sketch.
0/5 - 0 Ratings
PRINT Page 1 Created with Sketch.
Prep Time 35 minutes
Cook Time
Serving Yield 4 servings

These Egg Sandwiches are works of art!

By: Karen at Farm to Table

Ingredients

  • 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

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

Rate this Recipe
Share this Recipe

How much did you enjoy this recipe?

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

x

COMMENTS

* Required

RESPONSES

Related Recipes

Cobblestone Egg Sandwich

  • Meals
  • Protein-Packed

Fried-Egg Sandwich with Kimchi and Bacon

  • Better Desk Lunches
  • Meals
  • Protein-Packed
  • Farmer Favorite

Lobster, Egg & Avocado Breakfast Sandwich

  • Farmer Favorite
  • Meals

Cobblestone Egg Sandwich

  • Meals
  • Protein-Packed

Fried-Egg Sandwich with Kimchi and Bacon

  • Better Desk Lunches
  • Meals
  • Protein-Packed
  • Farmer Favorite

Lobster, Egg & Avocado Breakfast Sandwich

  • Farmer Favorite
  • Meals

Open Face Egg Sandwich

Prep Time 35 minutes
Cook Time
Serving Yield 4 servings

These Egg Sandwiches are works of art!

By: Karen at Farm to Table

Ingredients

  • 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

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