Karen’s Cafe Brunch Sandwich

I wanted to try and create something unique for breakfast. Something that both reminded me of the breakfasts we enjoyed in Europe but also used a Washington State specialty, Sour Dough Bread! In Europe, breakfasts typically include sliced luncheon meats, tomatoes, peppers, lettuces, soft boiled eggs and plenty of hearty breads and rolls. Here in Washington and across the USA there has been a trend to soft cook an egg, put it over vegetables, potatoes, hamburgers and more. So, I put my thinking cap on and this is what I came up with. When I served it to Sparky, he just kind of looked at it suspiciously, then dove in and pronounced it “fantastic!” Said he would definitely “order” it again. The hardest part was deciding what to name this open face sandwich. I finally gave up trying to be clever and just called it what it is! Layers of ham, tomato, on toasted bread that was rubbed with a garlic clove. Topped with an over easy cooked egg and a simple olive oil and red wine vinegar dressed handful of Arugula and Baby Spinach. When you cut into it, the egg yolk envelopes the sandwich with all its unctuous lovliness.

Here is what we will need

Simply Scrumptious!

Karen's Cafe Brunch Sandwich

Is it breakfast or lunch? Maybe a brunch dish. Whatever and wherever you eat this, it is hearty, delicious and full of absolute goodness! So many wonderful tastes and textures. The crunch of the toast, salty ham, sweet tomato, the velvety egg yolk and the bite of the greens. I might just have to make it again tomorrow! For each sandwich you will need the following:

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Prep Time 10 mins

Cook Time 5 mins

Total Time 15 mins

Servings 1 Servings

Ingredients

  

1x2x3x

• 1 thick slice Sour Dough Bread about 3/4 inch thick
• 1 tsp olive oil
• 1 clove garlic sliced in half
• 2 thin slices deli ham
• 2 thin slices Tomato
• 1-2 large Eggs I used one but Dan wanted 2 eggs
• 1 handful arugula/baby spinach mix
• olive oil and red wine vinegar just a few drops of each
• Salt and Pepper to taste

Instructions

 

• Toast the Sour Dough bread and brush with olive oil. I had to cut the slices in half to fit in the toaster.
  
• Lightly rub the toast with the cut side of the garlic clove. Then layer the 2 slices of deli ham and the tomato on the toast.
  
• Cook the egg in a little olive oil until the edges of the white firms up. The turn it over and cook for about 30 seconds.
  
• Top the tomato slices with the easy over egg and add salt and pepper.
  
• Sprinkle the arugula/baby spinach mix with a few drop of olive oil and red wine vinegar. Add a few shakes of salt and pepper then give it a toss.
  
• Top the egg with the dressed salad greens and serve 'er up! I think it looks as wonderful as it tastes!
  
• Thanks for stopping by today! I hope you are all enjoying this summer. Be adventurous and try something new and different. You'll be happy you did 🙂 Journey on! Hugs and much love from me, Karen, TJG

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