Open Face Breakfast Sandwich Recipe

Prep in: 10 mins
Cook in: 5 mins
Ready in: 15 mins
I Want To Show You How To Make Open-Faced Breakfast Sandwich.


  • Mixed Greens
  • Pepper
  • Salt
  • Egg
  • Some Fresh Dill
  • Challah Bread
  • Brioche
  • Applewood Smoked Bacon
  • Red Wine Vinegar
  • Unsalted Butter
  • Olive Oil



We can get started you’ll need some eggs, some mixed greens I’ve got some fresh dill I’ve got some challah bread where you could use some brioche I’ve got some thick-cut applewood smoked bacon and then you’ll need the red wine vinegar, extra virgin olive oil, salt and pepper and some unsalted butter now obviously the ingredients are so simple but what really made this special for me was the fact that when. I started eating it I realized that the bread had a slight sweetness to it which is completely different because, I’m always used to eating my eggs with regular bread or Italian bread but it’s delicious and the bacon was just a smoky bacon with a little something extra and the closest thing I found to it it’s applewood smoked bacon which you can find in any grocery store around the country if you’re living Europe I’m sure snow ice any smoky bacon will do but anyways and then it was served alongside that’s like mixed greens with it was actually mostly arugula with dill and red wine vinaigrette.


I’m telling you it was simple and delicious but trust me when I tell you it’s worth making which is why it’s been on my mind to share with you since we got back and the first thing I was getting you oven preheated to 400 I had my bacon on a wire rack over a baking sheet cuz I’m gonna bake this into the oven so, there’s less splattering alongside my toast which I’m going to just my bread which I’m going to toast up I have got some unsalted butter here melted and I’m just going to brush both sides with the butter it just adds a little extra layer of flavor and it also helps get a really beautiful golden brown color and brioche and challah bread is just a natural sort of eggy buttery bread anyway so this would be definitely something that I would do that would say don’t skip because it adds to that buttery delicious sweet can you tell.


I’m really in love with this recipe I love the simple things in life anyways this is going to go into the oven the bread will take about 7 minutes or so to get a lovely light golden brown the bacon will take anywhere between 10 to 12 minutes or until it’s nice and crisp and in the meantime we’ll get going on making our eggs. I’ve got a large skillet there and I’ve added a little bit of unsalted butter and that’s over about medium heat now I’m cracking my eggs into a specific to it and now I’m cooking mine sunny-side up which means I’m only cooking them on one side just the bottom side because I want the egg to remain nice and runny now if, that bothers you you could by all means cook them on both sides over easy that’s totally fine but if you do check out our vlog you will see it that’s how they prepared it at the restaurant and that’s personally how I like my eggs I love for the white to be nice and set but for the yolk to still be slightly runny so,I’m just going to add my third egg and I’m also going to just cook these over a gentle medium heat not too hot I don’t want to burn the bottom I’m going to season the top with some salt and pepper just slightly I love my coarse ground pepper I have mentioned this before perfect and now while that’s happening..


I’m just going to very quickly dress my mixed greens which added so much character and just brightness to this dish. I definitely wouldn’t skip it and the thing that made it so interesting for me was all the fresh chopped dill that was running through them which I’m just tearing the dill with my fingers releasing all that aroma which smells incredible if, you don’t want to you know do this part you don’t have to but I’m trying to recreate Hoffman’s breakfast so, I’m going for seasoning my grains with some salt and black pepper and now I’m actually not going to touch this until. I’m very disturbed I’m going to put my oil in vinegar at the very last minute only because I don’t want to wilt the Greens too quickly because it’s gonna take another eight to nine minutes before.

5We are ready to eat my eggs are cooking I’m gonna check on my toast and my bacon and we better be ready to pull this whole thing off together my eggs are perfect my bacon just needs one more minute in the oven my bread. I just took it out a few minutes ago and it’s sitting back there ready just gonna dress my salad really quickly with a little bit of extra virgin olive oil now obviously the amounts are going to vary depending on how much you’re making but some red wine vinegar and extra virgin olive oil is the way to go I just kind of want to take my tongs and really lightly kind of pick up the greens and throw them back down to coat them in a dressing because I don’t want to be too rough and totally wilt them because then that will defeat the purpose of having some really nice fresh my mouth is salivating. I kid you not all right these are ready I’m gonna grab my bacon and plate perfect I took my bacon off the rack make sure you shake off excess of the excess fat.


I made that up any of the excess fat that’s laying on the very top of the bacon and it is perfect so now we are ready to plate up. I’ve got my egg whoa buddy oh my butter toast and then they took the bacon they took two pieces each which this is a little extra but that’s okay. I love me some bacon put that right on the very top your mixed greens on the side. I’m telling you it’s perfection and every single bite I’m going to take one slice.