Scrumptious Open Face Breakfast Sandwich

This savory and sweet sandwich is amazing. Crunchy buttery sourdough, sweetness with a hint of heat from the jelly, combined with the salty savory canadian bacon and a fresh bite of greens, topped with a perfectly cooked egg that ties all these ingredients together creating a creamy scrumptious savory, sweet bite.


1 egg

2 slices canadian bacon, (I like to get the #3 thickness when sliced at the deli)

baby spinach, baby kale, or baby arugula

jalapeno jelly

chives, thinly sliced

sourdough bread, sliced (I like to slice it ½ in thick)

salt and pepper

canola oil

butter or earth balance


Preheat a griddle or comal over medium heat. Lightly butter one side of sourdough slice. Toast both sides of the bread and set aside.

Heat a pan over medium heat adding canola oil just enough to lightly coat the bottom of the pan. Place 2 slices of canadian bacon, lightly browning each side. Set aside.

In the same pan (adding more oil if needed to coat bottom of pan) crack 2 eggs and cook to your liking (over easy, fried, or scrambled). If scrambling eggs, add chives while scrambling eggs.

To assemble:

Spread a generous amount of jalapeno jelly on the toasted sourdough slice, add a small pile of baby spinach or kale, add canadian bacon, and top with eggs season with salt and pepper and sprinkle with chives.

Serves: 1

Adriana’s tip: You can also use applewood smoked bacon instead of canadian bacon.

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