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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Weekend brunch inspired Mickey Strang to create this open-faced egg sandwich. Ingredients:
4 slices bacon (about 4 oz. total) |
4 large eggs |
salt and pepper |
4 slices sourdough bread (about 3 by 6 in. and 1/2 in. thick) |
1 firm-ripe tomato (about 8 oz.), rinsed, cored, and sliced |
2 canned whole green chilies, halved lengthwise |
1/2 cup shredded jack or cheddar cheese |
2 tablespoons chopped fresh cilantro leaves |
Directions:
1. In a 10- to 12-inch nonstick frying pan over medium-high heat, cook bacon, turning once, until crisp and browned, 4 to 5 minutes total. Transfer to paper towels to drain. Discard fat from pan; if desired, wipe pan clean.
2. Set pan over medium heat; break eggs into pan and cook to desired doneness, turning once if you like, 2 to 5 minutes for soft yolks. Sprinkle with salt and pepper.
3. Meanwhile, place bread slices on a 12- by 15-inch baking sheet. Broil 6 inches from heat until lightly toasted, 1 to 2 minutes. Turn slices over and top equally with tomato slices, chilies, and cheese. Broil until cheese is melted, 2 to 3 minutes.
4. Top each sandwich with an egg, then a slice of bacon; sprinkle evenly with cilantro. Use a wide spatula to transfer each sandwich to a plate.
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