breakfast 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.open-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.the 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.below 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.also, 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
- 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
- prep the vegetables: slice the avocado, chop the basil and perhaps the spinach as well.
- toast bread in toaster. pretty straightforward.
- 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.
- crack an egg into the pan and let it sizzle for a minute or so. season with salt + pepper.
- 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.
- 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.
- 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!).
- sprinkle beans, feta and sprouts on top, or on the side for a little side salad. your call.
- garnish with basil and then drizzle with sriracha. easy & elegant.