an open-faced egg sandwich

an open-faced egg sandwich // kitschandcamera.combreakfast is my favorite. eggs in particular.  usually i prefer a poached egg, but here i am, sharing with you a recipe for an over-easy egg. because i’m no longer in possession of an egg poacher and once you’ve owned one of those, you can never poach an egg the old-fashioned way again.  take my word for it.an open-faced egg sandwich // kitschandcamera.comopen-faced egg sandwiches are an excellent way to start a weekend morning, and tend to be an easy way to use up the remains of that week’s produce.  as such, they always take on a slightly different form.  sometimes they turn out more like a salad, and under the pile of greens there may be a piece of bread hiding.  sometimes i add salsa and black beans for a mexican twist.  sometimes tomato & mozzarella to pretend i’m a good italian.

always sriracha though.  i know ya feel me.an open-faced egg sandwich // kitschandcamera.comthe word sandwich, in this case, is misleading.  (and if i didn’t want to sound so fancy, i could just say eggs & toast…).  but in no way would i eat this with my hands like i would a normal sandwich.  no no, i get all proper, use a fork and knife, and make sure each bite has the perfect mixture of egg and avocado and bread and greens.  but that’s just me.an open-faced egg sandwich // kitschandcamera.combelow is a recipe for one of said “sandwiches,” with beans and greens and feta and basil and sprouts.  but per usual – i encourage you to reinvent as it suits you and whatever may be left in your own fridge.an open-faced egg sandwich // kitschandcamera.comalso, if you’d like to add some breeziness to your morning (and i mean, who doesn’t?), listen to this duo: rhye. i’m obsessed.  their songs “open” and “3 days” are great places to start.  also, i was recently shocked to find out that the romantic, feminine vocals are actually a guy!!  crazy.  anywho, let me know if you like, or if i stand alone in this obsession.  ok now on to the recipe….

RECIPE: OPEN-FACED EGG SANDWICH serves 1

//ingredients:

  • 1 slice whole grain bread (if you’re a new englander, the anadama bread from when pig’s fly is my absolute favorite)
  • 1/2 tbsp olive oil
  • 1 egg
  • 1 tbsp hummus (i used tomato basil)
  • handful of fresh spinach
  • handful of sprouts
  • 1/4 avocado
  • 1 oz feta cheese
  • handful of white beans (or any beans you may have handy)
  • fresh basil for garnish
  • sriracha, for pizzazz

//directions:

  1. prep the vegetables: slice the avocado, chop the basil and perhaps the spinach as well.
  2. toast bread in toaster. pretty straightforward.
  3. while bread is toasting, heat skillet on medium-high heat.  add olive oil and swirl to coat the bottom of the pan.  you’ll know you’re ready to add the egg when you throw a pinch of water on the pan and it sizzles nicely.
  4. crack an egg into the pan and let it sizzle for a minute or so.  season with salt + pepper.
  5. once the whites of the egg become mostly opaque and the bottom of the egg is a nice golden brown, use a spatula to flip it over.
  6. cook quickly on the second side (~30 seconds), so that the yolk is still runny, then transfer to a plate.  congratulations – you’ve just made an over-easy egg!  now for the fixins.
  7. once toast is done, spread hummus in an even layer on top.  layer on spinach and avocado, then the egg (carefully, so you don’t crack the yolk too soon!).
  8. sprinkle beans, feta and sprouts on top, or on the side for a little side salad. your call.
  9. garnish with basil and then drizzle with sriracha.  easy & elegant.

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