Open Faced Country Skillet Feast Recipe
Make Open Faced Country Skillet Feast Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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.
Main Ingredients
Seasoning and Toppings
Method
Preparing the Ingredients
- 1
Prepare the Sourdough
Toast the sourdough bread slices in a toaster or on a skillet until golden brown and crispy. Set aside.
- 2
Cook the Bacon
In a large skillet, cook the bacon over medium heat until crispy. Remove from the skillet and place on paper towels to drain excess fat. Once cooled, chop into smaller pieces.
- 3
Sauté the Spinach
In the same skillet, add 1 tablespoon of olive oil. Add the baby spinach and sauté until wilted, about 2-3 minutes. Season with salt and pepper. Remove from heat and set aside.
- 4
Prepare the Tomatoes
Halve the cherry tomatoes and set aside for later.
Cooking the Eggs
- 5
Fry the Eggs
In the same skillet, add the remaining tablespoon of olive oil. Crack the eggs into the skillet and fry until the whites are set but the yolks are still runny, about 3-4 minutes. Season with salt and pepper.
Assembling the Skillet Feast
- 6
Layer the Ingredients
On each slice of toasted sourdough bread, layer sautéed spinach, chopped bacon, and halved cherry tomatoes.
- 7
Top with Eggs and Cheese
Carefully place a fried egg on top of each open-faced sandwich and sprinkle with shredded cheddar cheese.
- 8
Garnish
Finally, sprinkle with fresh chives for garnish.