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open faced bacon and egg sandwiches on rye

Open Faced Bacon and Egg Sandwiches on Rye

Open faced sandwich made with chopped bacon, scrambled eggs, dijon, herbs and scallions
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Prep Time 10 minutes
Cook Time 29 minutes
Total Time 39 minutes
Course Breakfast, Lunch, Main Course, Sandwich
Servings 4 servings

Ingredients
  

  • 4 slices rye or other bread
  • oil for toasting bread and cooking eggs
  • salt and pepper
  • 6 eggs
  • 1 package bacon cooked and chopped
  • 1/4 cup mayo
  • 1/4 cup dijon mustard
  • chopped scallions

Instructions
 

  • Heat a tbsp of oil in a skillet over medium and toast the rye bread until lightly browned and crisp. You can use a toaster too.
  • Add a little more oil to the pan and whisk the eggs with some salt, pepper and a bit of milk or water. Heat pan over medium high until hot, then lower it to medium low. Add the eggs and slowly scramble them to your liking.
  • Cook the bacon according to your favorite method. I love the oven. Chop the cooled bacon.
  • Mix the mayo/dijon and season with salt. Slice the scallions. Top the toast with a little of the mustard spread, the scrambled eggs, chopped bacon and top with scallions and serve.
Keyword Breakfast, Eggs, Lunch, Main Dish, Sandwich
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