Recipes: Open Faced Egg Sandwiches

Breakfast is ready!

I am so grateful for a husband who cooks! He is creative and makes the most amazing recipes. Before marrying him I can probably count the number of times that I ate and kept down eggs. Somehow he has managed to slowly convert me into actually enjoying eggs for breakfast. I still cannot tolerate a fried egg, but the ones he makes (with a good helping of cheese) always are a hit even with me.

The other day he made these Open Faced Egg Sandwiches for breakfast! They were delicious! He started out using the 6 pieces of the homemade Stone Ground Wheat Bread we had leftover from a dinner earlier that week. Then toasted the bread, added a layer of tomato, eggs, spinach, and cheese! His Open Faced Egg Sandwiches contained a fried egg while mine were scrambled. The cheese topping was provolone for the fried egg and american for the scrambled eggs.

Open Faced Egg Sandwich Recipe:

Sliced Bread (we used homemade Stone Ground Wheat Bread)
Eggs (fried or scrambled)
Sliced Tomatoes
Fresh Leafy Spinach
Cheese (Provolone or American)

Toast and butter your bread. Add the sliced tomato on top of the bread followed by the cooked egg, spinach, and cheese. Continue to cook until the cheese is melted.