Best Open Face Bacon Egg Sandwich With Ketchup Recipes

OPEN-FACED BREAKFAST SANDWICH

Steps:

• Heat a skillet on medium heat and cook bacon until crisp and set aside and let drain on paper towels. Once cooled chop the bacon into bite small pieces.
• In a small bowl mash up avocado. Sprinkle with a little salt and pepper.
• In another bowl whisk eggs and milk until combined, heat a skillet on medium low add butter and let melt, add eggs and gently mix until scrambled about 1-2 minutes sprinkle with salt and pepper to taste.
• Split English muffin with a fork and toast until lightly browned. Top with avocado, tomatoes and scrambled eggs, add cheese.
• Place under broiler just until cheese melts about 1-2 minutes. Add chopped bacon and cilantro garnish...Enjoy!

OPEN-FACED BREAKFAST SANDWICH

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 EGG, BACON, AND WATERCRESS SANDWICH

Steps:

• Slice baguette in half lengthwise and spread bottom half with equal parts mustard and mayonnaise. Layer with bacon, egg, and watercress. Season with salt and pepper.

OPEN FACE BACON JAM AND EGG SANDWICH #A1

Steps:

• Fry bacon until crisp in a medium size non-stick pan over medium-high heat. Remove the bacon to paper towels. Remove all but 1 tablespoon of bacon grease. Add the onions to the remaining bacon grease and cook until soft and brown, approximately 10 minutes. Add the jelly, A.1., and brown sugar and cook for 12 - 15 minutes, stirring occasionally until sauce begins to thicken like jam. Stir in the walnuts and set aside.
• Add the oil to a small saucepan and heat until shimmering over high heat. Place rice flour, pepper, salt, and spinach leaves in a zip lock bag to coat. Lower heat to medium-high and drop in the spinach. Fry until lightly crisp, approximately 2 minutes. Remove to paper towels.
• To a small nonstick skillet, add one egg at a time and cook sunny side up.
• While eggs cook, heat buns according to package directions. Remove from oven and keep warm.
• To plate: Spread jam onto both cut sides of the roll, add 4 slices bacon to one side, then the spinach and tomatoes. Top with the egg and serve open faced. Enjoy!
• Note: extra jam can be stored in the refrigerator for up to 2 weeks.

OPEN-FACE EGG AND COLLARDS SANDWICHES

Steps:

• Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Add the Canadian bacon and cook, stirring occasionally, until it starts browning, about 2 minutes. Add the onion, half of the tomatoes, and the thyme; cook until the onion softens, about 5 minutes. Add the collards and season with 1/4 teaspoon salt and a few grinds of pepper; continue to cook, stirring occasionally, until the collards are tender, about 10 minutes.
• Meanwhile, combine the remaining tomatoes, the avocado, hot sauce and 1 tablespoon olive oil in a medium bowl; season with salt and gently toss. Set aside.
• Heat the remaining 1 teaspoon olive oil in a separate large nonstick skillet over medium-high heat. Crack the eggs into the skillet and cook until the whites are almost set, about 3 minutes. Cover and cook until the whites are set but the yolks are still slightly runny, about 2 more minutes; season with salt and pepper.
• Meanwhile, toast the rolls. Top each half with 2 slices cheese, some collards and a fried egg. Serve with the avocado salad.

OPEN-FACED EGG SANDWICHES

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.