Open-faced Egg Sandwiches

Serves: 2-4 people

Ever wake up craving a breakfast sandwich, but you either don’t want to use up all the bread you have, or don’t feel like driving out to a fast food restaurant in hopes that you made it in time for their narrow window of a breakfast selection? This dish helps to keep it simple and give you a quick meal to cook up in a matter of minutes.

INGREDIENTS:

Eggs: 1-2 (depending on sunnyside down or scrambled) Butter/olive oil Bread: 1-2 slices Bacon: 3 strips *small sauce pan or skillet 1. Place pan on stove, and turn to medium/high heat. Put a few slices of butter or a few splashes of olive oil into the pan.

2. Place bacon into pan and let cook until crispy.

3. Once cooked, remove bacon from pan and set to dry on paper towel.

4. Keeping the grease from the bacon in the pan, crack eggs into pan and cook the way you prefer your eggs to be served.

5. While eggs are cooking, place bread into toaster.

6. Once toast is done and buttered, and eggs are ready, assemble with the toast on bottom, followed by bacon and then the egg on top.

7. Enjoy your open-faced egg sandwich!

*Cook’s notes: To save time on this dish, buy pre-cooked breaded chicken cutlets.

Difficulty: Easy

Difficulty: Intermediate