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Open faced Breakfast Sandwich

Tired of the eating the same morning foods? Try this new recipe:

Good news! It's got bacon in it.

To be frank, typical breakfast foods can become monotonous after eating them for awhile. I adore homemade waffles, buttermilk pancakes and goat cheese omelets. Yet, breakfast ruts still happen.

There is an assumption that breakfast foods must be made from specific ingredients. While the brunch staples will not go out of style, new ingredients should be thrown in the mix to avoid the dreaded breakfast boredom.

To find inspiration, I started scouring my food recipe go-tos: Bon Appetit, Yummly, Food and Wine and Food 52, among others. I was flipping through a Food and Wine slideshow and finally found what I was craving. Food and Wine develops incredible themed food galleries available online; the magazine did not disappoint either.

The recipe below was inspired by a Food and Wine photo of brioche with prosciutto, gruyere and egg. Since I did not have the majority of these ingredients on hand, I put my own spin on it and made it my way. When making this scrumptious brunch dish, I encourage you to adjust the ingredients to satisfy your taste buds.

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Recipe for Open-Faced Breakfast Sandwich

Serving: 1

Cook Time: 15 minutes


2-3 slices of Italian country style bread

Olive oil

Slices of smoked gouda (the size of slices depends on the amount of bread)

2 slice of bacon (preferably Boar’s Head)

½ cup of spinach, cut into strips

1 tablespoon of parsley, chopped

2 tablespoon of scallions

Salt and pepper

1 tablespoon of unsalted butter

1 egg


Italian Bread:

Preheat the oven to broil. Lightly apply olive oil to the baking sheet. Also apply olive oil to both sides of the bread and place the bread on the baking sheet. Place the baking sheet in the middle of the oven and allow the bread to lightly toast on both sides. Take out the pan; add the smoked gouda on top of the bread, and place the pan in the oven for the cheese to melt.


On moderate heat, fry the slices of bacon in a sauté pan until cooked through. Transfer the bacon to a paper towel so the excess grease can drip off.

Tossed greens:

Toss spinach, parsley and scallions in a small boil. Lightly drizzle oil olive on the greens and add salt and pepper to meet your taste preferences.

Over-easy egg

Melt the butter in a small sauté pan. Crack egg and allow it to cook until the white is

firm. Cook for about 4 minutes. (Note: you may need to use a lid to trap the heat in order

for the egg to fully cook.)


On a plate, place the gouda-topped bread as the base. Then top with tossed greens, bacon and over-easy egg and eat immediately.

Cassie Fait is a senior studying journalism and women’s, gender and sexuality studies. Email her at

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