Best Open Face Bacon Egg Sandwich With Ketchup Recipes

OPEN-FACED EGG SANDWICHES

Open-Faced Egg Sandwiches image

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

Ingredients

4 large egg whites
2 large eggs
2 tablespoons grated Parmesan cheese
2 teaspoons butter, softened
2 slices whole wheat bread, toasted
1/8 teaspoon dried rosemary, crushed
1/8 teaspoon pepper

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 BREAKFAST SANDWICH

Open-Faced Breakfast Sandwich image

Provided by The Cooking Jar

Time 15m

Yield 2

Number Of Ingredients 5

Ingredients

2 slices multi-grain bread
4 heaping tablespoons guacamole / 1/2 avocado, sliced / 1/2 avocado mashed
4 rashers bacon
2 eggs
Pepper to taste

Steps:

Lightly toast the bread in the toaster or oven
Over medium high heat, cook the bacon and drain on paper towels
Over medium heat in a separate pan, cook the eggs sunny side up until the whites are solid, about 5 minutes
Spread guacamole/avocado on bread slices and top with two bacon slices each
Top with the sunny side up egg and sprinkle with pepper to taste
Serve hot

OPEN-FACED BACON AND EGG SANDWICHES WITH ARUGULA

Open-Faced Bacon and Egg Sandwiches with Arugula image

Categories Bread Sandwich Egg Breakfast Brunch Side Bacon Arugula

Yield Makes 2 servings

Number Of Ingredients 9

Ingredients

5 bacon slices, halved crosswise
1 (4-inch) square ciabatta bread or focaccia, halved horizontally
3 tablespoons olive oil
4 large thin tomato slices
1 small shallot, chopped
1/2 tablespoon white-wine vinegar
1 cup (packed) arugula
2 large eggs
Parmesan cheese shavings, for serving

Steps:

Cook the bacon in a heavy large skillet over medium-high heat until brown and crisp; transfer to paper towels to drain.
Wipe out skillet. Brush the cut sides of the bread with 1 tablespoon oil. Place the bread cut side down in the skillet. Cook over medium heat until golden, about 3 minutes. Place 1 bread square, golden side up, on each of 2 plates. Top each with half of the bacon, then 2 tomato slices.
Whisk 1 tablespoon of oil, the shallot, and vinegar in a medium bowl to blend. Season the dressing with salt and pepper. Add the arugula and toss to coat.
Heat the remaining 1 tablespoon oil in the same skillet over medium heat. Crack the eggs into the skillet. Sprinkle with salt and pepper. Cook until the whites are set and the yolks are cooked as desired. Top each bread stack with arugula, egg, and cheese.

BACON, EGG AND CHEESE SANDWICH

Bacon, Egg and Cheese Sandwich image

For Millie Peartree, a chef and lifelong New Yorker, the bacon, egg and cheese "is everything you need: salty, crunchy, creamy, filling." Because the iconic New York sandwich (which is also known as a "baconeggandcheese" or "B.E.C." when you're in a hurry), is made at thousands of carts and bodegas in all five boroughs, many locals wouldn't think to cook one at home. But if you're desperate for the resuscitation only a B.E.C. can provide, this homestyle adaptation delivers: gooey cheese, crispy bacon and eggs smushed between a buttered roll then wrapped tightly in foil. The only in-person experience you'll miss is waving goodbye to the bodega's owner and cat.

Provided by Ali Slagle

Categories breakfast, easy, for one, quick, sandwiches, main course

Time 20m

Yield 1 sandwich

Number Of Ingredients 7

Ingredients

Unsalted butter, as needed
1 kaiser roll, split (or 1 bagel, split, or 2 slices of bread, toasted and buttered)
3 slices beef, pork or turkey bacon (not thick-cut), halved crosswise
2 large eggs, beaten with a fork
Kosher salt and black pepper
2 slices American cheese
Ketchup and/or hot sauce (optional)

Steps:

Bring a large piece of parchment paper or foil to the stove. Heat a medium (10-inch) nonstick skillet over medium. Grease the skillet generously with butter. Place one side of the roll in the skillet, cut-side down, and toast until golden, 2 to 4 minutes. Transfer the toasted half to the parchment, cut-side up. Repeat with more butter and the other half of the roll. (The second side will take less time, as the pan gets hotter.)
If you're using beef or turkey bacon, add 1 tablespoon butter to the skillet. Add the bacon and cook over medium until browned and crisp, 2 to 4 minutes per side. As the bacon cooks, press it down with a spatula. (This helps the fat render, producing crunchier bacon.) Turn off the heat and transfer the bacon to the bottom roll. Pour off all but 1 tablespoon of the fat.
Pour the eggs into the skillet, season with salt and pepper and set over medium-low. Using a spatula, pull the egg toward the center and tilt the skillet so the egg runs to the empty part of the skillet. Repeat this all around until the surface of the egg is no longer runny but still shiny. Add the cheese on the top, tearing into smaller pieces for even coverage. Cook, undisturbed, until the top of the egg is matte, just a minute. Remove from heat, fold the egg in half, and then in half again. Transfer to the bottom roll.
Add ketchup and hot sauce as desired, then add the top roll and press down. Wrap in the parchment, smush again, and let sit for a couple minutes for all the elements to steam together. Cut in half and eat.