Open-Faced Artichoke, Mozzarella and Fried Egg Sandwiches – a delicious recipe with onion, extra-virgin olive oil, oil, mozzarella, eggs, Kosher salt. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Preheat the broiler and position a rack 4 inches from the heat.
2
Lay the focaccia slices on a baking sheet and drizzle them with 1 tablespoon of the olive oil.
3
Broil until the edges are browned, about 30 seconds per side.
4
Working on the baking sheet, top the foccacia with the artichokes.
5
Tear the mozzarella into pieces and arrange over the artichokes.
6
In a large nonstick skillet, heat the remaining 2 tablespoons of olive oil.
7
When the oil is hot, crack in the eggs and cook over moderately high heat until the whites are set and the yolks are still runny, about 2 minutes.
8
Remove from the heat and season the eggs with salt and pepper.
9
Broil the focaccia for about 1 minute, until the mozzarella is just melted.
10
Top each piece of focaccia with a fried egg, sprinkle with the basil and serve at once.
2032
kcal
Calories
222
g
Fat
4
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: Four 1/2-inch-thick slices of onion-rosemary focaccia, 3 tablespoons extra-virgin olive oil, 8 baby artichokes in oil, drained and quartered, Four 1/4-inch-thick slices of fresh mozzarella, and more.
Yes, Open-Faced Artichoke, Mozzarella and Fried Egg Sandwiches falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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