Restaurants›Damacios›Open Faced Breakfast Sandwich Recipe

Open Faced Breakfast Sandwich Recipe

Inspired by Damacios
Time30m
Serves2

Garlic oil toasted bread, bacon (or prosciutto $2 add on), eggs your way, Monterey jack/ cheddar blend, red or green chili sauce, and breakfast potatoes.

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Frequently paired with

The best thing to pair and share with Open Faced Breakfast Sandwich

Selected to serve

Cooking Club Punch

Smith & Cross Jamaican Rum, Falernum, PX Sherry, Lapsang Souchong Tea, Lemon, Umami Bitters, Milk Wash (Milk)

rich · sweet · smoky

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Ingredients

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Ingredients

Method

Directions

1

Prepare the Potatoes

Dice the breakfast potatoes into small cubes. Boil them in salted water for about 10 minutes, or until fork-tender. Drain and set aside.

2

Cook the Bacon or Prosciutto

In a skillet over medium heat, cook the bacon until crispy, or sauté the prosciutto until it’s lightly crispy. Remove and set aside.

3

Toast the Bread

Brush each slice of bread with garlic oil on both sides. In the same skillet, toast the bread until golden brown on each side. Remove and set aside.

4

Cook the Eggs

In the same skillet, crack the eggs and cook them to your liking (sunny side up, over easy, etc.). Season with salt and black pepper.

5

Assemble the Sandwich

On each slice of toasted bread, layer the bacon or prosciutto, followed by the eggs, and top with the cheese blend. Drizzle with red or green chili sauce.

6

Serve with Potatoes

Serve the open-faced breakfast sandwich with a side of the boiled breakfast potatoes, seasoned to taste.

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