Open Face Breakfast Bruschetta Sandwich
This Open Face Breakfast Bruschetta Sandwich delivers exactly that. It’s rich yet balanced, hearty yet elegant, and made entirely on the stovetop with no oven required.
Equipment
- Large skillet
- Skillet lid or large heat-safe plate
- Mixing bowl
- Whisk or fork
- Spatula
Ingredients
- 4 slices sourdough bread
- 1 stick butter
- 8 slices hickory bacon
- 4 pcs eggs, scrambled (or prepared to your liking)
- 2 tbsp milk
- Salt and black pepper, to taste
- 3 cups fresh spinach
- ½ pc red onion, sliced
- 4 slices Pepper Jack cheese
- 8 slices prosciutto
- 1 pc medium avocado, sliced
Instructions
- Toast the bread. Heat a large skillet over medium heat. Place the sourdough slices directly into the dry skillet and toast until golden on both sides. Remove and butter each slice while warm. Set aside.
- Cook the bacon. In the same skillet over medium heat, cook the bacon until crispy. Transfer to a paper towel-lined plate and set aside.
- Prepare the eggs. In a medium bowl, whisk together the eggs, milk, salt, and black pepper until fully combined.
- Sauté the spinach and scramble the eggs. Reduce heat to medium-low. Add a small amount of butter to the skillet if needed. Sauté the spinach just until wilted. Pour in the egg mixture and gently scramble until soft and creamy. Remove from heat immediately to avoid overcooking.
- Assemble the open-face sandwiches. Return the buttered sourdough slices to the skillet over low heat. Layer each slice with:Pepper Jack cheeseCrispy baconScrambled eggsProsciuttoAnother slice of Pepper Jack cheese
- Melt the cheese. Cover the skillet with a lid or a large heat-safe plate and cook on low heat for 2–3 minutes, just until the cheese is melted and bubbly.
- Finish and serve. Remove from heat and top each sandwich with sliced avocado. Serve immediately.