Open Faced Breakfast Sandwich

Open Faced Breakfast Sandwich

Fried eggs hate me as much as I love them!  And by that I mean, they send Crohns disease into a frenzy, but I eat them anyway.  These also work very well with Engllish Muffins if you don’t have some artsy bread.

Open Faced Breakfast Sandwich

• 8 oz. Monterey Jack cheese – shredded
• 1/4 cup green onion – finely chopped
• extra-virgin olive oil
• 2 pieces of cooked bacon per person
• fresh tomato slices
• 1 egg per sandwich
• Salt & Pepper

Prepare Bread as directed.

1. Preheat oven to 400° F. Arrange bread slices on baking sheet and cover with cheese. Combine onions with olive oil – season with salt & pepper, then spread on bread slices. Divide bacon among bread slices. Bake until cheese melts and bread begins to crisp around edges – about 8 to 10 minutes.
2. Meanwhile heat 1 tablespoon oil in each of 2 large skillets over medium-high heat. Fry eggs to the desired done-ness and season with salt and pepper. Remove from heat and let sit in skillets while breads bake.
3. Layer as follows: Bread, cheese, green onion, sausage or bacon, scrambled or fried egg salt and pepper.