Recipe: Delicious Open face sandwich breakfast

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Breakfast is my favorite meal, and I just love a good breakfast sandwich. I prefer more of a savory breakfast over a sweet one. It features seasonal kabocha squash blended with cinnamon and a little bit of honey, thus enhancing its natural flavors. You can cook Open face sandwich breakfast using 8 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Open face sandwich breakfast

1. Prepare of low GI brown bread.
2. Prepare of baby spinach.
3. Prepare of Cheese.
4. Prepare of egg.
5. Prepare of Avocado.
6. You need of spoon Jimmysauce.
7. You need of oil.
8. It's of Tomato.

Adding goat cheese brings an extra pop of tartness, while the fresh mint balances everything out with its herbaceous goodness. This open faced sandwich is a simple breakfast toast with the flavors of Italy! So easy to prepare, and every bit as satisfying! To create a Danish-style sandwich, start by spreading butter or some other smear on the bread.

Open face sandwich breakfast step by step

1. Add the oil to a pan and heat over medium heat. When the oil is hot, crack the egg into the pan and fry..
2. While the egg is frying, toast your bread. Place the spinach, avocado, cheese, tomato on the toast and top with the egg..
3. Drizzle the sauce over and garnish with fresh parsley and enjoy with tea, coffee or juice..

Most smorrebrod uses rye bread (which is widely available in the U. S., too) or a good white bread. Then add a fish or meat and toppings! Open Faced Croque Monsieur - a traditional croque monsieur sandwich, with sliced ham, Gruyere cheese, mustard and a creamy sauce served open face on soft and tender old fashioned butter bread. We love avocado toast as much as the next gal, but there's a whole world of tartines out there that deserve a spot in your lunch rotation.