Open Faced Breakfast Sandwich Recipe

I like this sandwich because it is so easy to make, and you can eat if for breakfast or dinner.  Also, who doesn’t like bacon?  By making it opened faced, you can save on the carbs and calories.   At our Washington, DC Inn we like to give our guest a variety of offerings for those guest who are with us for multiple day.  It’s important that our guest do not grow tired of our breakfast selections.  Therefore, this tongue and cheek tribute to drive-thru breakfast sandwich is just the ticket.  Try our recipe for yourself or prepare it for family and friends.  This is also a nice option for a brunch buffet menu.

Open Faced Breakfast Sandwich Recipe

Open-faced Breakfast SandwichIngredients
2 slices whole wheat bread ( toasted)
2 slices tomato (thick)
4 slices of cooked bacon
1 tsp vegetable oil (safflower)
2 eggs
2 cheddar (thin slices, 1 ounce total)
coarse salt
ground pepper

STEP 1
Top each slice of bread with bacon and tomato; set aside. In a small nonstick skillet, heat oil over medium-low. Gently crack eggs into skillet; cook until whites are almost set, 1 to 2 minutes.
STEP 2
Top each egg with a slice of cheese; cover skillet for 1 minute. Slide one egg onto each slice of bread; season with salt and pepper.
ENJOY!

Chef Lisa, Innkeeker
American Guest House
A Washington, DC Bed and Breakfast

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