Open-Faced Egg Sandwich Recipe

Name: Open-Faced Egg Sandwich
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon white-wine vinegar; 2 teaspoons reduced-fat mayonnaise; 1 teaspoon whole-grain mustard; 4 tablespoons olive oil, divided; 1/4 teaspoon freshly ground black pepper; 2 slices country ham (about 1 1/2 ounces); 4 small plum tomatoes, sliced in half lengthwise; 4 large eggs; 1 French baguette (about 8 ounces), cut into four 3-inch-long pieces; 2 cups chopped frisee

Servings: persons

1 tablespoon white-wine vinegar
2 teaspoons reduced-fat mayonnaise
1 teaspoon whole-grain mustard
4 tablespoons olive oil, divided
1/4 teaspoon freshly ground black pepper
2 slices country ham (about 1 1/2 ounces)
4 small plum tomatoes, sliced in half lengthwise
4 large eggs
1 French baguette (about 8 ounces), cut into four 3-inch-long pieces
2 cups chopped frisee

1
In a medium bowl, whisk together vinegar, mayonnaise, mustard, 2 tablespoons oil,and pepper until emulsified. Set aside.
2
In a large cast-iron skillet, heat 1 tablespoon oil over medium-high heat until it begins to shimmer. Cook ham until lightly golden brown (about 1 minute per side). Remove to a plate lined with paper towels. Reserve oil in skillet. Cook the tomatoes until lightly golden brown and just warmed through (about 30 seconds per side). Using paper towel, wipe out skillet and reserve it.
3
Heat a grill pan over high heat. Grill the bread cut side down until lightly golden brown (about 30 seconds). Turn over and grill for 20 seconds longer. Transfer bread to plates.
4
While bread toasts, heat reserved skillet over medium heat and add 1 tablespoon oil. Carefully crack the eggs into the pan, season with pepper, and cook until the whites are completely firm (about 2 minutes). Carefully flip eggs over and cook 30 seconds longer.
5
To serve, divide ham (1/2 slice per sandwich)and tomatoes among bread slices. Add frisee to reserved dressing and toss to coat. Top each sandwich with fried egg and frisee salad. Serve immediately.

329

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 tablespoon white-wine vinegar, 2 teaspoons reduced-fat mayonnaise, 1 teaspoon whole-grain mustard, 4 tablespoons olive oil, divided, and more.

Yes, Open-Faced Egg Sandwich falls under the General 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.

Open-Faced Egg Sandwich

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