Eggs Italiano Open-Faced Breakfast Sandwich

Eggs Italiano Open-Faced Breakfast Sandwich

Ingredients

  • 1 slice Rustic Italian Bread, Toasted or Grilled
  • 2 extra large Brown Eggs
  • 2 tablespoons Olive Oil (for the Sauté Pan)
  • 3 pats Butter
  • 1 jar Mezzetta" Brand Roasted Bell Pepper & Chipotle, Sandwich Spread
  • 1 Daniele Chianti Salame
  • To Taste Parmesan cheese, grated
  • To Taste Fresh Parsley, minced
  • T Salt and Fresh ground Black Pepper

Method of Preparation

While toasting or grilling the bread, coat the bottom of your sauté pan with oil.  When heated on Med-High heat, add 1 Pat of butter, which should foam up.  Crack your two eggs into the pan, add a splash of water and put a lid over it.  Remove from heat and reduce to Med-Low.  Replace pan and cook until a film develops over the egg yolks.  Drain on paper towel.  Butter your toast then smear a scant layer of Roasted Pepper & Chipotle spread over that.  Add two or more slices of Daniele Chianti Salame.  Top with the eggs, then season with salt & cracked pepper.  Sprinkle with the cheese and some minced parsley and enjoy!  

 

Submitted by: Susan R.

Eggs Italiano Open-Faced Breakfast Sandwich