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Open Faced Sandwiches

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4 servings:

1/4 cup sour cream or plain yogurt
2 teaspoons chopped fresh chives and / or dill
8 slices smoked bacon
10 large eggs
1/2 teaspoon salt
Non stick cooking spray
1 garlic clove, finely chopped
1 green onion, sliced
1 small tomato, diced
1/2 cup shredded Cheddar cheese
4 slices multigrain bread
2 tablespoons butter
1 medium avocado, thinly sliced

1. In small bowl, stir together sour cream and chives. In large skillet, cook bacon over medium heat 5 minutes or until crisp. Cut each slice crosswise in half

2. Meanwhile, in medium bowl, whisk together eggs and salt. Spray separate large skillet with non stick cooking spray. Add eggs and cook over medium heat 3 minutes, stirring occasionally with heat proof rubber spatula. Fold in garlic,onion, and tomato; remove from heat and fold in cheese. Toast bread and spread with butter.

3. To serve, top toast with half slices of bacon. Spoon egg mixture over bacon, and top with avocado slices and yogurt mixture.