• 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 buttery spread (non-dairy)
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scrumptious open face breakfast sandwich

Scrumptious Open Face Breakfast Sandwich

So simple to make this savory and sweet sandwich is amazing. Crunchy buttery sourdough, sweet with a hint of heat jelly, salty canadian bacon, fresh greens, topped with a perfectly cooked egg that ties all these ingredients together creating a creamy scrumptious savory, sweet bite.


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 1 egg 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 egg. Season with salt and pepper and sprinkle with chives.

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Rating: 4.7/5 (3 votes cast)
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Rating: +3 (from 3 votes)
Scrumptious Open Face Breakfast Sandwich, 4.7 out of 5 based on 3 ratings

Adriana’s Tip –

If you can't find canadian bacon use bacon!

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