Open Faced Egg Sandwich For One

Sign up to save this recipe to your profile Sign Up Now ›
1 serving Easy
Total: Active:
5 Ratings 

Ingredients (7)

  • 1 or 2 large eggs, whichever you prefer
  • 1 slice of bread, about an inch thick and whatever kind you prefer. I like sour dough.
  • Roasted garlic herb butter
  • Watercress
  • 2 tsp. Red wine vinegar (or a very well aged balsamic)
  • 1.5 TB. Extra Virgin Olive oil
  • Salt and pepper (pepper from a grinder preferred)
Try Amazon Fresh

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

Open Faced Egg Sandwich For One

There’s really nothing better than a combination of runny egg yolk, toasted bread, and melted butter. This isn’t so much of a recipe as it is permission to experiment with tastes you love. Throw in some curry powder, add some diced habanero, top with hollandaise or sauce gribiche, or something you’d never think of putting with eggs in a million years (Archie Goodwin in the Nero Wolfe mysteries would sometimes talk about eating an egg and anchovy sandwich; sounds gross, but you might be surprised).

Eggs are easy to get along with in terms of beverages. Have this with a citrusy New Zealand Sauvignon Blanc, a mellow pinot noir, or a pilsner of wheat ale.


  1. 1Toast the bread. If you have a toaster that can take a 1" piece that would be fine. Other wise use a broiler and watch it carefully so that you don’t over do it.
  2. 2Smear the softened garlic butter on the toast so that it melts in.

(About the butter: making your own butter mix is best. I like about one roasted head of garlic per stick of unsalted butter. The herbs are usually what I have growing that looks good, typically thyme and rosemary. Salt and pepper this as your taste demands).

  1. 1The great thing about non-stick skillets is that you really don’t need any added oil, but in this case I use a little of the garlic butter for insurance and flavor. Cook the egg or eggs so that the yolks are still runny. Over easy is usually what I do, but sunny side up would look attractive. You don’t want to cook your eggs to hell and gone so watch out.
  1. 1Mix the red wine or balsamic vinegar and olive oil together with a fork or tiny whisk. (If you feel like telling your cardiologist to kiss your a$$, then melt some of the garlic butter and use that in place of the olive oil).
  2. 2Assembly: Top the toast with the egg(s) and the egg(s) with a bit watercress. Drizzle the little bit of vinegrette over the top of the watercress and season the whole mess with salt and fresh cracked pepper. If you need more color in your life try a little chipotle powder or smoked paprika. That’s it, that’s all.
Load Comments

Recommended from Chowhound

What Is Chuseok (aka, Korean Thanksgiving)?

What Is Chuseok (aka, Korean Thanksgiving)?

by Eileen Cho | As a Seoul born, Korean American raised on the west coast of the United States, I always felt like...

Did You Know Oktoberfest Started as a Wedding Celebration?

Did You Know Oktoberfest Started as a Wedding Celebration?

by Toniann Pasqueralle | This year, from September 21 to October 6, the world is celebrating Oktoberfest. To most (myself included...

The Ultimate "Farewell Summer, Hello Fall" Guide
Recipe Round-Ups

The Ultimate "Farewell Summer, Hello Fall" Guide

by Chowhound Editors | Summer produce—heirloom tomatoes, peaches, corn—is still available in many places, but we can feel...