Open-Faced Egg Sandwiches

Between work, preparing for baby, and having a life, I never seem to have enough time to do it all. Luckily, the days are longer; giving me a few extra hours of light to try and get it all done. I'm making an effort not skimp on cooking dinner for me and my husband. I feel like if I can keep up the nightly tradition of cooking a homemade meal, even if its simple, then my life will stay somewhat in order. Summertime calls for easy meals and luckily there is a bounty of fresh ingredients that dont require much effort to make tasty. My open-faced egg sandwiches with arugula pesto are light and are the perfect meal to make on those nights when time seems to have disappeared.

This open-faced sandwich can be served for breakfast, brunch, or dinner and is one of my new favorite recipes. The whole grain toast, smoky bacon, fried egg, peppery arugula pesto, and fresh summer tomatoes create the best flavor combination and you are going to love it! - Leigh Ann

Open-Faced Egg Sandwiches


  • 2 Pieces of Whole Wheat Bread

  • 6 Strips of Cooked Bacon (you could use Turkey Bacon too or omit all

  • together)

  • 2Eggs

  • 1/2 Cup of Grape or Cherry Tomatoes, quartered

  • 1/2 Cup of Arugula

  • 1 Tbsp. Pine Nuts

  • 1 Garlic Clove

  • 1/4-1/3 Cup of Extra Virgin Olive Oil

  • 1/4 Cup of Grated Parmesan Cheese

  • Salt and Pepper


  1. Combine arugula, pine nuts, garlic clove, extra virgin olive oil, and parmesan cheese in a food processor and blend until smooth. Start with 1⁄4 cup of olive oil and add more if needed for a smoother consistency. Set aside.

  2. Preheat oven to 400 degrees. Line a baking sheet with aluminum foil and place bacon onto the foil. Place in oven and cook about 15-20 minutes until bacon is cooked through. You dont have the let the oven fully preheat before putting bacon inside oven. Place on a paper towel lined plate to drain excess grease after cooking.

  3. Heat a non-stick pan over medium heat.

  4. Spray pan with non-stick spray and crack two eggs over the pan and cook on one side until egg whites are cooked through. I like my yolk runny (when I'm not pregnant), but if you like yours cooked through just cook for a longer amount of time or flip over and cook on opposite side. Season with salt and pepper.

  5. Toast whole wheat bread.

  6. Layer 3 strips of bacon on each piece of bread, top with fried egg, drizzle 2 tbsp. of the arugula pesto over top, and then add fresh tomatoes. Serve immediately.


Leigh Ann Chatagnier
Food Contributor
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