Step aside English muffins, there’s a new vehicle in town for eggs benedict. Next time you make eggs benedict, why not serve them in a tortilla for breakfast tacos!?
This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.
Enjoy this open-faced egg sandwich any time of day. Served with Parmsean-herb ricotta, arugula, and a poached egg.
Whenever an egg is involved as the central component of a recipe I feel like it’s breakfast food. But what about this sandwich – is it lunch or breakfast? I actually had it for breakfast but it could easily work for lunch as well, or heck even dinner if you prefer a lighter meal at the end of the day.
In my experience with open-faced sandwiches, they are served with a sauce or gravy on top which soaks in the bread and results in the necessity of forks. This open-faced sandwich doesn’t have any of that, at least not at first. But once you cut into the egg and let the yolk run amok you will find that it’s all the sauce you need.
One year ago: Pink Lemonade Bars
In case you missed my updates on Facebook and Twitter yesterday, I got to bake with Heather of Dollop! We made mini pistachio cupcakes with a dark chocolate ganache and gluten-free brownies with pistachios mixed in while we were at it. Unfortunately I forgot my copy of her cookbook, The Dollop Book of Frosting, in Memphis and missed an opportunity to have the author herself sign it. But I thoroughly enjoyed finally meeting her in person! I will post more about our baking adventures another day, since today is single serving Sunday.
For mornings that you want something warm but don’t want to spend the time cooking anything, make this rye toast topped with almond butter and sliced pears. The almond butter melts from the warmth of the bread and the pears pair perfectly (hello alliteration) with the almond. I left the skin on my pear as it was a softer variety, but peel if you so desire.