Open-Face Scrambled Egg Sandwich

On the National Front, today is all about the orange. It’s National Candied Orange Peel Day and National Orange Juice Day. Now maybe it’s just me, but I would have tied Orange Juice Day to Florida Day.

As for Candied Orange Peels, while beautiful and perfect to garnish a cake, making candied orange peels is a ton of work. I suppose we could buy them premade someplace, but I shutter to think how many preservatives would go into commercial Candied Orange Peels. Which brings me back to Orange Juice. And what goes better with Orange Juice than breakfast!

Besides, I needed a way to use up some left overs. I had made roasted potatoes for a side dish recently. When dinner was done, there were a lot of potatoes left uneaten. Most went into Tupperware containers as part of leftovers for my guys to take for lunch. Hubby asked if we needed to just toss the potatoes that hadn’t gone into lunches, and I gave him a look. No! Since the potatoes needed to be reheated, warming them in a skillet to have as a part of breakfast seemed only natural. And that got me to thinking – we had the potatoes, some bacon, and English Muffins. Why not make a Breakfast Sandwich? At least that was the original plan.

However, the combination of all those awesome morning ingredients were just too much to smash between two halves of a toasted English Muffins. Oh, but open faced worked beautifully. This scrambled egg sandwich was oh so satisfying on so many levels. Hope you enjoy!

Open-Face Scrambled Egg Sandwich (per serving)
2 small Roasted Potatoes
1/4 small Yellow Onion
1 strip Smoky Bacon
1 English Muffin
1 tablespoon Butter
1 Jumbo Egg
Salt to taste
Black Pepper to taste
1/4 cup shredded Sharp Cheddar Cheese
1 Green Onion

Cut potatoes into small cubes, set aside. Peel and mince onion, set aside. Chop bacon, set aside. Split English Muffin, toast and brush with butter. Keep warm until ready to use.

In a small skillet over medium heat, fry diced bacon with onions until bacon is just beginning to crisp. Add diced potatoes, continue to fry until potatoes are warmed through and an thin brown crust has begun to form on the potatoes. Add egg. Season with salt and pepper.

Remove from heat, scramble egg and let cook with residual heat from the pan until fluffy. Sprinkle with cheese, return to low heat and continue to scrambled until cheese has melted.

Place English Muffins, buttered side up, on a plate. Pile on the scrambled egg. Snip green onion for a bright garnish.

Serve and enjoy. Sandwich can be cut into bite-size pieces to be eater or folded like a slice of pizza and enjoyed.

Don’t forget the orange juice!

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.

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