OPEN-FACE DANISH HAM AND EGG SANDWICH
Make and share this Open-Face Danish Ham and Egg Sandwich recipe from Food.com.
Provided by Pesto lover
Categories Breakfast
Time 8m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- You can toast the bread if you like.
- Butter the bread and set aside.
- Scramble the eggs with salt and pepper until just done. Eggs should not be dry.
- Divide eggs over bread slices.
- Top with ham.
- Sprinkle with dill to serve.
Nutrition Facts : Calories 1221.2, Fat 22.9, SaturatedFat 6.8, Cholesterol 193.6, Sodium 2280.1, Carbohydrate 188.4, Fiber 31.1, Sugar 25.5, Protein 65.2
OPEN FACED EGG SANDWICHES WITH ARUGULA SALAD
Eggs and arugula are a delicious combination. This dish is great for brunch!
Provided by Joy
Categories Main Dish Recipes Sandwich Recipes
Time 20m
Yield 2
Number Of Ingredients 10
Steps:
- Mix garlic and mayonnaise together in a small bowl. Spread mayonnaise on 1 side of the bread slices. Mix arugula with olive oil, lemon juice, salt, and black pepper in a bowl until coated; divide arugula in fourths, placing each portion atop mayonnaise side of a bread slice.
- Spray a skillet with cooking spray, place over medium-high heat, and crack eggs into skillet, one at a time. Cook on one side only until whites are firm and yolks are slightly runny, 2 to 3 minutes. Season eggs with salt and black pepper. Gently place an egg on each open-face sandwich.
Nutrition Facts : Calories 501 calories, Carbohydrate 23.3 g, Cholesterol 382.5 mg, Fat 38.2 g, Fiber 1.6 g, Protein 17 g, SaturatedFat 7.4 g, Sodium 535.8 mg, Sugar 1.9 g
OPEN-FACED FRIED EGG SANDWICHES
Steps:
- To make the salad dressing, whisk together the vinegar, mayonnaise, and mustards in a medium bowl and season with salt and pepper. Slowly whisk in the olive oil until emulsified.
- For the sandwich, melt the butter in a large nonstick sauté pan over medium heat and carefully crack the eggs into the pan. Season with salt and pepper and cook until the whites are completely firm, about 2 minutes. Carefully flip the eggs over and cook for 30 seconds longer.
- Heat the canola oil on a cast-iron griddle or pan until it begins to shimmer. Cook the ham until light golden brown, about 1 minute per side. Transfer to a plate lined with paper towels.
- Toast the bread on the hot griddle until light golden brown, about 30 seconds per side. Remove from the griddle and brush the top sides with the olive oil and season with salt and pepper.
- Cook the tomatoes on the hot griddle until light golden brown and just warmed through, about 20 seconds per side.
- Top the bread slices with a few slices of the ham, an egg, and 2 tomato halves. Toss the frisée in the dressing, season with salt and pepper, and place on top.
HAM AND ARUGULA OPEN-FACE SANDWICHES
These open-face gourmet sandwiches serve two in 30 minutes and feature the fresh, delicious taste of argula, radishes and ham.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 10m
Yield 2
Number Of Ingredients 8
Steps:
- In small bowl, mix mayonnaise, horseradish, vinegar and pepper. Spread about 1 tablespoon mayonnaise mixture on each bread slice.
- Layer ham and arugula alternately on bread. Top with radishes.
Nutrition Facts : Calories 210, Carbohydrate 18 g, Cholesterol 35 mg, Fat 1, Fiber 1 g, Protein 15 g, SaturatedFat 2 g, ServingSize 1 Sandwich, Sodium 1000 mg, Sugar 2 g, TransFat 0 g
FRIED EGG & HAM OPEN FACE SANDWICH WITH ARUGULA AND CREAMY LEMON-CHIVE VINAIGRETTE
Fried eggs aren't just for breakfast! They're perfect any time of the day when paired with arugula, ham, and lemon vinaigrette in a tasty open-faced sandwich.
Provided by Allrecipes Member
Time 20m
Yield 4
Number Of Ingredients 12
Steps:
- Whisk together lemon juice, zest, mustard, mayonnaise, chives, 1/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Whisk in the olive oil until combined.
- Brush the cut side of the bottom half of the bread with 2 tablespoons of the canola oil and season with salt and pepper. Grill on a grill pan, oil-side down, over high heat until lightly golden brown, about 20 seconds; or place the bread on a sheet pan, oil-side up and toast under the broiler until lightly golden brown, about 45-60 seconds. Reserve the remaining half for later use.
- Heat the remaining tablespoon of canola oil in a large nonstick skillet over medium-high heat. Add the ham and cook until just warmed through on both sides, about 30 seconds per side. Gently crack the eggs onto the ham, season with salt and pepper and cook until the white is set and the yellow is slightly firm, about 2 minutes. The yolk should still be slightly runny.
- Place the toasted bread on a flat surface and spread with a few tablespoons of the dressing. Top the bread with the ham/eggs and then top the eggs with the arugula. Drizzle with more of the lemon-chive dressing and serve immediately.
Nutrition Facts : Calories 721.6 calories, Carbohydrate 60.2 g, Cholesterol 205.9 mg, Fat 43.6 g, Fiber 4 g, Protein 21.8 g, SaturatedFat 6.3 g, Sodium 1213.2 mg, Sugar 2.1 g
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