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February 2009 Issue
AM Open-Faced Sandwich
by Ronda L. Halpin
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When breakfast time rolls around, there can be something simply lovely about finding a blend of a creative sandwich and classic Eggs Benedict. This month, I'm sharing a dish that asks you to go back to the archives to put together a spicy popover and then layer breakfast goodness over it for an open-faced sandwich that makes a perfect weekend treat.

You can opt to use fried eggs instead of poached ones in this dish. I am a fan of poached eggs, so that is the way I'm presenting it. The poached eggs also, in my opinion, aren't as heavy as fried ones and make a nicer combination with the other heavier ingredients like bacon and cheese. But, feel free to tweak the recipe to suit your tastes and preferences.

As always, I encourage you to share your recipe ideas and comments. You can always post comments using the forms provided in the articles or email me directly at . Enjoy!


AM Open-Faced Sandwich

  • Chipotle Chile Popovers (I suggest this recipe)
  • 6 T. mayonnaise
  • 8 oz. crumbled bacon
  • 1 ripe tomato, sliced
  • 12 eggs
  • 1 c. shredded cheddar cheese
Prepare the popovers as directed in the recipe. While still warm, split each popover and set on a serving plate. Spread 1/2 tablespoon of mayonnaise on each half and sprinkle with bacon and place a slice of tomato on each half of a popover.

Poach the eggs and slide one onto each half of a popover. Sprinkle with cheese and serve immediately.

  • Yields: 6 servings
  • Preparation Time: 20 minutes

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