Best 8 Open Faced Egg Sandwiches With Celery And Radish Salad Recipes
Are you looking for an easy-to-make and delicious brunch or lunch option? Look no further than the open-faced egg sandwich with celery and radish salad! This classic dish is a favorite for its simplicity and versatility, allowing you to customize it to your taste preferences. Whether you prefer a soft-boiled or fried egg, and your salad crisp or tangy, this recipe has got you covered. Let's dive into the ingredients and steps needed to create this delightful culinary experience.
Check out the recipes below so you can choose the best recipe for yourself!
OPEN-FACED EGG SANDWICHES WITH CELERY-AND-RADISH SALAD
Make your vinaigrette and hard-cook your eggs in the morning for this Open-Faced Egg Sandwiches with Celery-and-Radish Salad. When you're ready for dinner, just toss the salad and assemble the sandwiches.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 25m
Number Of Ingredients 11
Steps:
- In a medium bowl, whisk together mustard, vinegar, and oil. Add celery and radishes, toss, and season with salt and pepper.
- Spread pesto on bread and top with prosciutto, if using, egg, and Parmesan. Drizzle with oil, sprinkle with pepper, and serve with salad.
Nutrition Facts : Calories 495 g, Fat 36 g, Fiber 5 g, Protein 16 g, SaturatedFat 7 g
OPEN-FACED EGG SALAD SANDWICHES
These classic Open-Faced Egg Salad Sandwiches are a filling and economical lunch.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 9
Steps:
- In a medium bowl, whisk together mayonnaise, mustard, and vinegar until smooth. Add eggs, celery, and onion; season with salt and pepper, and mix to combine. To serve, top toasts with lettuce and egg salad.
OPEN FACED EGG SANDWICHES WITH ARUGULA SALAD
Eggs and arugula are a delicious combination. This dish is great for brunch!
Provided by Joy
Categories Main Dish Recipes Sandwich Recipes
Time 20m
Yield 2
Number Of Ingredients 10
Steps:
- Mix garlic and mayonnaise together in a small bowl. Spread mayonnaise on 1 side of the bread slices. Mix arugula with olive oil, lemon juice, salt, and black pepper in a bowl until coated; divide arugula in fourths, placing each portion atop mayonnaise side of a bread slice.
- Spray a skillet with cooking spray, place over medium-high heat, and crack eggs into skillet, one at a time. Cook on one side only until whites are firm and yolks are slightly runny, 2 to 3 minutes. Season eggs with salt and black pepper. Gently place an egg on each open-face sandwich.
Nutrition Facts : Calories 501 calories, Carbohydrate 23.3 g, Cholesterol 382.5 mg, Fat 38.2 g, Fiber 1.6 g, Protein 17 g, SaturatedFat 7.4 g, Sodium 535.8 mg, Sugar 1.9 g
OPEN-FACE EGG SALAD SANDWICHES
Check out these tasty open faced egg salad sandwiches made using Bisquick® mix - a scrumptious breakfast or lunch.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Spray 8-inch square pan with cooking spray. In large bowl, stir all bread ingredients. Spread in pan. Bake 15 to 17 minutes or until toothpick inserted in center comes out clean (top will not brown). Cool.
- Meanwhile, in medium bowl, stir all egg salad ingredients except lettuce.
- Cut bread into 4 squares; top each with 1/2 cup egg salad and 1/4 cup lettuce. Season with additional salt and pepper, if desired.
Nutrition Facts : Calories 420, Carbohydrate 24 g, Cholesterol 485 mg, Fat 3, Fiber 1 g, Protein 18 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 900 mg, Sugar 4 g, TransFat 1 g
OPEN FACED CHEESY EGG SALAD SANDWICHES
Found in the 1986 Sothern Living cookbook and modified a bit. We were very happily suprised with how a few little changes to egg salad can make such a difference. This is now one of my favorite dinners! Ofcoarse you could also make this for breakfast or lunch as well. Make the egg salad ahead of time and the meal is a snap. I usually just serve this with fruit or cucumber slices on the side.
Provided by Nikoma
Categories Lunch/Snacks
Time 45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Peel and chop your eggs into a bowl, and add cheese through celery.
- Mix well. Refrigerate until dinner or go right along.
- Heat skillet to med/low heat.
- Spread sourdough slices with butter and toast on both sides.
- Remove to a baking sheet.
- Raise oven rack to top and set oven to broil.
- Top each slice of bread with egg salad and broil with oven door open 1-3 minutes or until cheese is melted (watch closely so bread doesn't burn).
- You could also use english muffin halves as the original recipe called for, but personally I think the sourdough adds a little something extra!
Nutrition Facts : Calories 443.3, Fat 24.1, SaturatedFat 11.3, Cholesterol 254.2, Sodium 789.7, Carbohydrate 39.4, Fiber 2.2, Sugar 2.7, Protein 17
OPEN-FACED EGG SANDWICHES
I always experiment with different herbs on my eggs, since I eat them every morning. This one became one of my favorites! -Valerie Belley, St. Louis, Missouri
Provided by Taste of Home
Categories Breakfast
Time 15m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Heat a small skillet coated with cooking spray over medium-high heat. Whisk the egg whites, eggs and cheese; add to skillet. Cook and stir until set., Spread butter over toast; top with egg mixture. Sprinkle with rosemary and pepper. Serve immediately.
Nutrition Facts : Calories 231 calories, Fat 11g fat (5g saturated fat), Cholesterol 226mg cholesterol, Sodium 416mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 2g fiber), Protein 19g protein. Diabetic Exchanges
OPEN-FACED EGG SALAD SANDWICHES
Make and share this Open-Faced Egg Salad Sandwiches recipe from Food.com.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 33m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Combine all ingredients except butter and muffins.
- Spread butter on each muffin half; toast.
- Spread about 2 T.
- egg mixture on each muffin half; broil 3 minutes or until cheese melts.
OPEN-FACE EGG SALAD SANDWICHES
Categories Sandwich Egg Onion Quick & Easy Lunch Summer Bon Appétit
Yield Makes 2 servings; can be doubled
Number Of Ingredients 7
Steps:
- Place eggs in large bowl; mash coarsely with back of fork. Mix in onion, mayonnaise, mustard and thyme. Season salad with salt and pepper. Mound salad, then sprouts on bread, dividing equally.
Tips:
- To make the perfect hard-boiled egg, place the eggs in a single layer in a saucepan and cover them with cold water. Bring the water to a rapid boil, then cover the saucepan and remove it from the heat. Let the eggs stand in the hot water for 10-12 minutes, depending on how hard you want them to be. Drain the hot water and immediately place the eggs in a bowl of ice water to stop the cooking process.
- Use fresh, crisp celery and radishes for the salad. This will give the salad a bright, refreshing flavor.
- If you don't have any mayonnaise on hand, you can make your own by whisking together 1/4 cup of olive oil, 1/4 cup of lemon juice, 1 teaspoon of Dijon mustard, and a pinch of salt and pepper.
- Feel free to add other ingredients to the salad, such as chopped walnuts, crumbled bacon, or dried cranberries.
- Serve the open-faced egg sandwiches immediately, or wrap them up and store them in the refrigerator for later.
Conclusion:
This open-faced egg sandwich recipe is a delicious and easy way to start your day. The combination of the creamy egg salad, the crunchy celery and radish salad, and the soft bread is irresistible. Plus, this sandwich is packed with protein and nutrients, so you can feel good about eating it. So next time you're looking for a quick and easy breakfast or lunch, give this open-faced egg sandwich recipe a try. You won't be disappointed!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love