Open Faced Egg Sandwich

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This breakfast sandwich is a great tasting morning meal. We enjoyed it on a cold saturday morning after our group long run. While you don’t have to run 10 miles to fully appreciate this sandwich, it is a healthy and very tasty sandwich. Feel free to make any modifications to the recipe to suit your particular tastes and enjoy.



  • 1 slice of Ezekiel bread (learn about ezekiel bread here)
  • 2 Eggs
  • 1/8 cup of Milk (or less)
  • 1/2 tbsp. butter or coconut oil (or just enough to coat pan)
  • pinch of sea salt
  • pinch of black pepper
  • pinch of curry powder
  • 1/2 tbsp dijon or spicy mustard
  • 1 cup or so, fresh spinach leaves
  • 1 slab of feta cheese or slice of mozzarella cheese
  • 1-2 tbsp. extra virgin olive oil
  • pinch ground red pepper
  • 1/8 cup or less of chopped red onions (we like a lot)


  1. Turn the oven onto broil and heat a skillet to over medium heat.
  2. Take one piece of bread.  I recommend one made by sprouted grains like Ezekiel 4:9 bread.  This is often kept in the freezer.  I thaw it briefly in the oven as it heats up.
  3. Mix 2 eggs in a bowl with a little bit of milk.  Coat skillet with butter or coconut oil.  Pour egg mixture in the pan and cook in one piece like a pancake.  Season with sea salt, black pepper and curry powder.  Flip when cooked enough to do so.
  4. Coat bread with Dijon or spicy mustard.  Fold and place cooked egg on the bread.  Top with fresh spinach and a slice of feta cheese. (You could substitute mozzarella.)
  5. Place in oven for a few minutes until the edges of the egg start to brown and the cheese would be warm.
  6. Remove from oven.  Drizzle extra virgin olive oil over feta, sprinkle with ground red pepper and chopped red onions.
  7. Admire…this is a nice looking sandwich and then enjoy!

Perfect when paired with a berry smoothie!

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