Carols Opened Face Egg Sandwich

Patsy Fowler


This is a yummy sandwich

☆☆☆☆☆ 0 votes
15 Min
5 Min
Stove Top


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5 slice
bacon, halved crosswise
(4 inch) focaccia bread, halved horlizontially
3 Tbsp
olive oil, divided
4 large
thin tomato slices
1 small
shallots, chopped
1/2 Tbsp
white wine vinegar
1 c
(packed) arugula
2 large
parmesan cheese, shavings

How to Make Carols Opened Face Egg Sandwich


  • 1Cook bacon in heavy large skillet over medium high heat until brown and crisp, transfer to a paper towel to drain.
  • 2Wipe out skillet. Brush cut sides of bread with 1 tablespoon oil. Place bread, cut sides down in skillet.
  • 3Cook over medium heat until golden about 3 minutes.
  • 4Place 1 bread square, golden side up on each of 2 plates.
  • 5Top each with half of bacon then 2 tomato slices.
  • 6Whisk 1 tablespoon oil, shallot and vinegar in medium bowl to blend.
  • 7Season dressing with salt and pepper. Add arugula and toss to coat.
  • 8Heat remaining 1 tablespoon oil in the same skillet over medium heat.
  • 9Crack eggs in skillet. Sprinkle with salt and pepper.
  • 10Cook until whites are set and yolks are cooked as desired.
  • 11Top each bread stack with egg then arugula and cheese.

Printable Recipe Card

About Carols Opened Face Egg Sandwich

Course/Dish: Other Breakfast
Main Ingredient: Eggs
Regional Style: American
Other Tag: Quick & Easy

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