Thick crusty bread, perfectly scrambled eggs, and cream cheese provide the base for Open Face Breakfast Sandwich heaven!
If you’ve been following me on Instagram for a while you know what a tradition Bruncle’s Eggies are. Whenever I’m with my uncle Ethan (who is closer to my age and more like a brother, hence the name Bruncle!) we go live and make this Open Face Breakfast Sandwich. It is actual heaven on a plate! So easy, so delicious, and so satisfying.
The Best Open Face Breakfast Sandwich
This recipe isn’t exactly the same as when Bruncle makes them. It’s my take on his well-loved recipe! Ethan makes his with a fried egg. Since I’m not much of a fried egg person I do a soft scrambled egg, which is my personal favorite! Here’s the order of operation in my version. It is so filling, so satisfying, and so beloved by everyone who tries is.
- Thick, good bread. This is the secret! I love Canyon Bakehouse gluten-free bread, toasted to a perfect golden bread.
- Whipped cream cheese. Spread it on thick! You can’t skimp when it comes to cream cheese.
- A perfectly scrambled egg, or two. I prefer a soft scramble for an Open Face Breakfast Sandwich!
- A drizzle of hot sauce if you like a little heat.
- Microgreens. This adds great texture to your sandwich, plus you’ll feel proud of yourself for getting greens in during the first meal of the day!
Breakfast Sandwich Toppings
This recipe can be a starting point for you to customize your Open Face Breakfast Sandwich with any of your favorite toppings!
- Diced tomatoes or salsa
- Seasonings (Everything Bagel seasoning would be delicious!)
- Avocado
- Breakfast meat
More Satisfying Breakfasts
- Freezer Breakfast Burritos
- Loaded Frittata Muffins
- Broccoli Breakfast Bake
- Shakshuka
- Breakfast Tacos
- Parmesan Quinoa Bowl with Crispy Fried Egg
Food photography by Ashley Cuoco
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Open Face Breakfast Sandwich
Description
Thick crusty bread, perfectly scrambled eggs, and cream cheese provide the base for Open Face Breakfast Sandwich heaven!
Ingredients
- 2 eggs
- 1 tablespoon water
- Pinch of salt
- 1 tablespoon butter or ghee
- 1 piece of thick bread, toasted (I love Canyon Bakehouse Gluten Free Bread)
- Whipped cream cheese
- Hot sauce (optional)
- Microgreens
Instructions
- Preheat a nonstick skillet over low/medium heat. Meanwhile add the eggs, water and pinch of salt to a bowl and whisk well.
- Once the pan is preheated, turn heat to low and add butter. Add the whisked eggs and using a rubber spatula, gently push the eggs from the outside of the pan toward the center until eggs begin to scramble.
- Continue doing this, scraping down the sides as you push the eggs toward the center of the pan. Just before the eggs are fully cooked to your liking, turn off the heat as they will continue to cook.
- Spread some whipped cream cheese onto the toast and top with scrambled eggs, hot sauce and greens. Serve immediately!
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