Best Open Face Sardine And Egg Sandwich Recipes

OPEN-FACE SARDINE AND EGG SANDWICH

Open-Face Sardine and Egg Sandwich image

Make and share this Open-Face Sardine and Egg Sandwich recipe from Food.com.

Provided by Pesto lover

Categories Lunch/Snacks

Time 5m

Yield 2 serving(s)

Number Of Ingredients 4

Ingredients

2 eggs, hard cooked
1 (3 ounce) can sardines in tomato sauce
4 slices seedless rye bread
2 sprigs fresh dill

Steps:

Slice the eggs.
Spread the sardines on one side of the bread.
Spread the egg slices on the other side of the spread.
Sprinkle dill on top to serve.

Nutrition Facts : Calories 315.4, Fat 11.3, SaturatedFat 3.1, Cholesterol 211.9, Sodium 669.6, Carbohydrate 31.5, Fiber 3.8, Sugar 2.8, Protein 20.6

OPEN-FACED PROSCIUTTO AND EGG SANDWICH

Open-Faced Prosciutto and Egg Sandwich image

We love breakfast at any time of the day in my house. I came up with this healthy egg sandwich as something new for brinner (aka breakfast for dinner), but they're fabulous no matter when you serve them. -Casey Galloway, Columbia, Missouri

Provided by Taste of Home

Categories Breakfast Brunch

Time 20m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

4 large eggs
4 tablespoons mayonnaise
2 garlic cloves, minced
4 thick slices sourdough bread, toasted
1 cup fresh arugula
1 medium tomato, sliced
1/3 pound thinly sliced prosciutto
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

Heat a large nonstick skillet over medium-high heat. Break eggs, 1 at a time, into pan; reduce heat to low. Cook until whites are set and yolks begin to thicken, turning once if desired., Meanwhile, combine mayonnaise and garlic; spread over toast slices. Top with arugula, tomato, prosciutto and fried eggs; sprinkle with salt and pepper.

Nutrition Facts : Calories 531 calories, Fat 22g fat (5g saturated fat), Cholesterol 221mg cholesterol, Sodium 1563mg sodium, Carbohydrate 56g carbohydrate (6g sugars, Fiber 3g fiber), Protein 28g protein.

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-FACE SARDINE SANDWICHES

Open-Face Sardine Sandwiches image

This recipe is a no-cook, simply slice and serve way to enjoy meaty, plump sardine fillets in a tin. Perfect for a small gathering, the fillets get served over a bed of cucumber, lettuce, red onion and dill for freshness. Rye bread is also sauced with creme fraiche and yellow mustard for subtle tanginess that complements the oily, rich fillets.

Provided by Food Network Kitchen

Time 10m

Yield 2 servings

Number Of Ingredients 9

Ingredients

1 tablespoon crème fraiche
1 teaspoon yellow mustard
2 slices rye bread
Persian cucumber, thinly sliced
Bibb lettuce leaves
Tinned sardine fillets, packed in oil
Thinly sliced red onion rings
Flaky salt, for sprinkling
Chopped fresh dill

Steps:

Combine the crème fraîche and mustard, then spread on 1 side of each slice of bread. Top each bread slice with some cucumber slices, bibb lettuce, sardine fillets drizzled with oil from the tin and a few red onion rings. Sprinkle with flaky salt and chopped dill.