Jul 14 2026
Restaurants›Heather's›Open Face Egg Sandwich With Side Of Greens Recipe

Open Face Egg Sandwich With Side Of Greens Recipe

Inspired by Heather's
Time20m
Serves2

Over Easy Egg, Basil Aioli, Arugula, Bacon, Tomatoes, Honey Wheat, Mixed Greens with Herb Vinaigrette

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Egg Sandwich

Mixed Greens

Method

Egg Sandwich Preparation

  1. 1

    Cook the Bacon

    In a skillet over medium heat, cook the bacon slices until crispy, about 4-5 minutes. Flip halfway through. Once cooked, remove and place on a paper towel to drain excess fat.

  2. 2

    Prepare the Eggs

    In the same skillet, reduce heat to low. Crack the eggs into the skillet and cook until the whites are set but the yolks are still runny, about 2-3 minutes for over easy eggs.

  3. 3

    Toast the Bread

    While the eggs cook, toast the honey wheat bread slices until golden brown.

  4. 4

    Assemble the Sandwich

    Spread basil aioli on each slice of toast. Top one slice with arugula, followed by the crispy bacon, sliced tomato, and the cooked egg. Place the other slice of toast on top, aioli side down, to create an open-face sandwich.

Mixed Greens Preparation

  1. 5

    Make the Herb Vinaigrette

    In a small bowl, whisk together olive oil, red wine vinegar, dijon mustard, honey, salt, and pepper until well combined.

  2. 6

    Dress the Mixed Greens

    In a large bowl, add the mixed greens and drizzle with the herb vinaigrette. Toss gently to coat the greens evenly.

More from Heather's