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    Rustic Open-Faced Egg Sandwich

    Source of Recipe

    From "The Fresh Eggs Daily Cookbook" by Lisa Steele

    Recipe Introduction

    "A good friend of mine who lives on the West coast inspired this recipe. He's a stay-at-home dad with two toddlers, so he grabs food when he can. And what he grabs must be filling and nutritious, as well as delicious. These Rustic Open-Faced Egg Sandwiches fit the bill not only for breakfast but also for a quick lunch or a light dinner. Homemade sourdough bread makes the best sandwich in my opinion, but any crusty, chewy bread works. Cut a thick slice to make your sandwich easier to eat. As for the cheese, that's your call. I've found that Monterey Jack or cheddar works well."

    List of Ingredients

    ◦ Butter or oil, for frying
    ◦ 2 eggs
    ◦ 2 slices bread
    ◦ Mayonnaise
    ◦ Handful of fresh spinach
    ◦ 4 slices crispy cooked bacon
    ◦ 2 slices cheddar cheese
    ◦ Kosher salt
    ◦ Freshly ground black pepper


    Fry the eggs to taste.

    Toast the bread slices, then slather with mayonnaise. Lay the spinach on each slice of bread, then top with bacon, cheese, and a fried egg. Season with salt and pepper.

    Makes 2 sandwiches




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