My twist on an egg sandwich. A toasted baguette topped with savory scrambled eggs, proscuitto, cheese, another toasted baguette with eggs, ham and cheese and finish it with Sarasota's Sundried Tomato Hollandaise Sauce. It is quick and easy, and a great breakfast, lunch or I love it for dinner. Serve with some roasted or pan fried potatoes, or even just some fresh fruit (Mango, feta and fresh mint is a great combination for a side salad). NOTE: By going to the grocery deli or local deli, you can buy exactly what you need and no leftovers. This is perfect for the ham and cheese.
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- 8 baguette, slices 2 per sandwich (not too thick)
- 8 slices prosciutto, fairly thin (not paper thin, you don't want it falling apart)
- 8 small slice provolone cheese, 2 per sandwich
- 2 tablespoons olives (to toast the baguettes)
- 8 large eggs (large or extra large)
- 5 1/2 ounces boursin cheese (garlic herb, chive, any combination, you can use the whole container for very creamy eggs or less if)
- 1/4 cup black olives, sliced (more or less to taste, 1 small 4 oz can works perfect)
- 1 teaspoon butter
- 1Baguettes -- Thin slice the baguette brush with a little olive oil and toast each side until golden brown. Remove to a plate and just set to the side.
- 2Sauce -- Start this next because the eggs don't take too long. Butter and Oil -- In a small sauce pan, add the butter and oil and heat on medium low heat until the butter is melted and heated through.
- 3In a blender, add the egg yolks, lemon juice and the sundried tomatoes and blend until smooth. Just let this set as your butter and oil warms up for the sauce. Also, this is the time to start the eggs.
- 4Broiler -- Turn on your broiler, I use the 2nd to the top shelf so the sandwiches don't burn. You will be melting the cheese on top of each baguette once you put them together.
- 5Eggs -- I like to use a non stick pan for this. Beat your eggs well with a little salt and pepper. Then melt the butter in your pan and slowly cook your eggs on medium to medium low heat. Don't cook them too fast. Half way through cooking, add the olives and boursin cheese (or any herb soft cheese). Cook until the eggs are set, but still creamy and not over cooked.
- 6Sandwiches -- On a small cookie sheet lined with foil or parchment, add a baguette, then eggs, top with ham, and a slice of cheese. There will be 8 of these. Put the baguettes under the broiler until the cheese is melted. You will stack one baguette on top of the other to make one sandwich. Two (2) baguettes per sandwich.
- 7Sauce -- As the cheese is melting, finish your sauce. Back to the blender. Puree the tomatoes and eggs one last time, then slowly add in the warm butter and oil on slow speed until it thickens up. Take your time. Last minute taste for seasoning (salt and pepper) and add in the parsley. Done!
- 8Serve -- After stacking the sandwiches, top each with a drizzle of the warm Hollandaise sauce.This is open face, so there is no top bread slice. You don't have do use provolone, any white cheese will work fine. Use your favorite. Monterey Jack or a sharp white cheddar.
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Nutritional Facts for Mediterranean Stacked Open Face Egg Sandwich
Serving Size: 1 (2225 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 3060.1
- Calories from Fat 751
- Total Fat 83.5 g
- Saturated Fat 27.8 g
- Cholesterol 628.1 mg
- Sodium 5985.4 mg
- Total Carbohydrate 474.0 g
- Dietary Fiber 27.8 g
- Sugars 3.7 g
- Protein 94.8 g
The following items or measurements are not included: