Open Faced Egg Bacon And Watercress Sandwich Recipes

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OPEN-FACED EGG, BACON, AND WATERCRESS SANDWICH

A sliced hard-boiled egg, crispy bacon, and peppery watercress top off this open-faced take on a breakfast sandwich.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes 1

Number Of Ingredients 7



Open-Faced Egg, Bacon, and Watercress Sandwich image

Steps:

  • Slice baguette in half lengthwise and spread bottom half with equal parts mustard and mayonnaise. Layer with bacon, egg, and watercress. Season with salt and pepper.

Nutrition Facts : Calories 297 g, Fat 14 g, Fiber 1 g, Protein 16 g

1/4 baguette or a hoagie roll
Grainy mustard
Mayonnaise
2 slices bacon
1 hard-cooked egg, sliced
Small handful watercress, thick stems removed
Coarse salt and ground pepper

OPEN-FACE BACON & EGG SANDWICH WITH KETCHUP

Provided by My Food and Family

Categories     Home

Time 10m

Yield 4 servings

Number Of Ingredients 5



Open-Face Bacon & Egg Sandwich with Ketchup image

Steps:

  • Cook eggs in medium nonstick skillet sprayed with cooking spray on medium heat 2 to 3 min. or until set, stirring frequently. Remove from heat.
  • Place bacon pieces on muffin halves.
  • Top with cheese, eggs and ketchup.

Nutrition Facts : Calories 300, Fat 18 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 230 mg, Sodium 630 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 18 g

4 eggs, beaten
4 slices cooked turkey bacon, cut in half
2 whole wheat English muffins, split, toasted
4 slices sharp cheddar cheese
1/4 cup SIMPLY HEINZ Ketchup

OPEN-FACED EGG SANDWICHES

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



Open-Faced Egg Sandwiches image

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

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

BBQ BEEF, BACON & EGG OPEN-FACE SANDWICHES

Beef and eggs take a walk on the tangy side in these super-flavorful and hearty BBQ Beef, Bacon & Egg Open-Face Sandwiches.

Provided by My Food and Family

Categories     Home

Time 20m

Yield 4 servings

Number Of Ingredients 7



BBQ Beef, Bacon & Egg Open-Face Sandwiches image

Steps:

  • Cook bacon in medium nonstick skillet on medium heat until crisp. Remove bacon from skillet, reserving 4 tsp. drippings in skillet. Drain bacon on paper towels. Add eggs, 1 at a time, to drippings in skillet; cook 3 min. or until whites are firm and yolks are cooked to desired doneness.
  • Bring broth to simmer on medium-low heat in medium saucepan. Add roast beef; cook just until heated through, stirring occasionally. Drain roast beef; discard broth.
  • Spread barbecue sauce onto bottom halves of buns. Fill buns with roast beef, cheese, bacon and eggs.

Nutrition Facts : Calories 470, Fat 23 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 260 mg, Sodium 1080 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 34 g

4 slices OSCAR MAYER Bacon
4 eggs
1 cup fat-free reduced-sodium beef broth
1/2 lb. sliced deli roast beef
1/4 cup KRAFT Original Barbecue Sauce
4 hamburger buns, toasted
4 KRAFT Singles

OPEN-FACED EGG SALAD AND WATERCRESS SANDWICH

Entered for safe-keeping. Found this recipe from Saveur on the internet, and it looks like an excellent combination for tea-time sandwiches. (Or in my case, I'll wrap 2-slice sandwiches with plastic as is commonly done in Britain, and brown-bag my lunch for work.) From wikipedia: "Watercress contains significant amounts of iron, calcium and folic acid, in addition to vitamins A and C.... Many benefits from eating watercress are claimed, such as that it acts as a mild stimulant, a source of phytochemicals and antioxidants, a diuretic, an expectorant, and a digestive aid. It also appears to have cancer-suppressing properties. It is widely believed to help defend against lung cancer. In addition, watercress is a known inhibitor of the Cytochrome P450 CYP2E1, which may result in altered drug metabolism for individuals on certain medications (ex., chlorzoxazone)." Note that watercress has a shelf life of 2-3 days. For a more British version, use cress sprouts.

Provided by KateL

Categories     Lunch/Snacks

Time 32m

Yield 4 sandwiches, 4 serving(s)

Number Of Ingredients 9



Open-Faced Egg Salad and Watercress Sandwich image

Steps:

  • PREPARE HARD-COOKED EGGS THE FOOLPROOF WAY:.
  • Place the eggs in a large pot. Cover with cold water. Set over medium heat and cover with a lid. When it starts to boil, remove from heat and set aside for 10 minutes. Dump the warm water, and refill the pot with cold water. Let sit for 5 minutes or so, dump and refill again with cold water.
  • When cool to the touch, peel off the shells and roughly chop the eggs.
  • PREPARE EGG SALAD:.
  • In a large bowl, gently combine the eggs, chives, and salt and pepper to taste.
  • Pour on the mayonnaise, vinegar, and mustard. Gently fold together.
  • PREPARE SANDWICH:.
  • Toast the bread. (Note: this is one sandwich in which the bread is commonly de-crusted and cut into special shapes for tea-time, or the prepared sandwich may be cut into triangles.).
  • Construct the sandwich. Pile the watercress on a slice of the toasted bread, and dollop the egg salad on top.

6 eggs
1/3 cup chives, finely chopped
salt, to taste
pepper, to taste
1/3 cup mayonnaise
2 teaspoons white wine vinegar
2 teaspoons Dijon mustard
4 slices bread
1 cup garden cress or 1 cup baby mustard cress

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