Open Face Breakfast Sandwich Recipe: With Step By Step Photos

Name: Open Face Breakfast Sandwich Recipe: With Step By Step Photos
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 4 Slices of Brioche Bread; 4 Eggs; 4 to 8 Slices of Applewood Smoked Bacon; 2 Tbsp of Melted Butter, plus a bit more for your skillet; 4 cups of Mixed Greens; 1 Tbsp of Fresh Chopped Dill; 2 Tbsp of Olive Oil; 1 Tbsp of Red Wine Vinegar; Salt and Pepper, to taste

January 27, 2026

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This open face breakfast sandwich combines crispy bacon, fried eggs, and toasted brioche with a fresh greens salad for a quick, satisfying meal. Perfect for brunch or a speedy morning start, it serves 2 to 4 people depending on appetite.

Ingredients

Gather these simple items to make four open face sandwiches.

4 Slices of Brioche Bread
4 Eggs
4 to 8 Slices of Applewood Smoked Bacon
2 Tbsp of Melted Butter, plus a bit more for your skillet
4 cups of Mixed Greens
1 Tbsp of Fresh Chopped Dill
2 Tbsp of Olive Oil
1 Tbsp of Red Wine Vinegar
Salt and Pepper, to taste

Prep and Cook Details

Prep Time: 5 minutes
Cook Time: 15 minutes
Servings: 2 or 4, depending on appetite

Essential Equipment Guide

Oven
Wire rack
Baking sheet (two if possible)
Pastry brush or spoon for butter
Large skillet
Large bowl for salad
Tongs or spatula

Step 1: Preheat and Prep Bacon

Start by preheating your oven to 400 degrees Fahrenheit. This temperature ensures the bacon cooks evenly to a perfect crisp without needing to flip it on the stovetop. Position a wire rack over a baking sheet lined with foil or parchment for easy cleanup, as any bacon fat will drip below. Lay out 4 to 8 slices of Applewood smoked bacon in a single layer on the wire rack, ensuring the slices do not overlap for uniform cooking.

Slide the baking sheet into the preheated oven and set a timer for about 15 minutes. Check the bacon around the 12-minute mark; it should be golden brown and crispy with rendered fat. Applewood smoked bacon adds a subtle smoky sweetness that pairs beautifully with the richness of the eggs and buttery bread. Remove the bacon from the oven and let it drain on paper towels if needed to absorb excess grease. This oven method frees up your stovetop for other components and minimizes splattering.

Step 2: Toast the Brioche Bread

While the bacon cooks, prepare the brioche bread slices. Brioche’s soft, eggy texture becomes irresistibly golden and crisp when toasted, providing the ideal base for open face sandwiches. Melt 2 tablespoons of butter until it is fully liquid but not browned, which preserves its fresh flavor. Take each of the 4 slices of brioche bread and brush both sides generously with the melted butter using a pastry brush or the back of a spoon for even coverage.

Place the buttered bread slices on a separate baking sheet. For best results, use a second baking sheet to avoid crowding. Slide this sheet into the oven alongside or after the bacon, baking for about 10 minutes.

Flip the bread halfway through if desired for extra even toasting. The bread should emerge lightly golden with crisp edges but still soft in the center. This step infuses the bread with buttery flavor and prevents sogginess when topped. Remove and set aside on a plate to keep warm.

Step 3: Fry the Eggs

Heat a large skillet over medium heat and add about 2 tablespoons of unsalted butter, letting it melt and foam slightly without burning. The butter creates a flavorful base for frying and helps achieve a lacy edge on the eggs. Crack the 4 eggs directly into the skillet, spacing them apart so they do not merge.

Season lightly with salt and pepper at this stage for even flavor distribution. Cook the eggs for a few minutes on just one side until the whites set but the yolks remain runny, about 2 to 3 minutes. For sunny-side-up style as shown, avoid flipping; this preserves the creamy yolk that acts as a sauce for the sandwich.

If you prefer over-easy or scrambled, adjust cooking to your taste, but keep the cooking time short to match the recipe’s timeline. Use a spatula to gently loosen the eggs from the pan when ready. The key is low to medium heat to prevent rubbery whites. Slide the eggs onto a plate to keep warm while assembling the salad.

Step 4: Make the Mixed Greens Salad

In a large bowl, combine 4 cups of mixed greens, which could include baby spinach, arugula, or lettuce for varied texture. This simple side cuts through the richness of bacon and eggs with its crisp freshness. Add 1 tablespoon of freshly chopped dill, which brings a bright, herbaceous note that elevates the dish. Drizzle in 2 tablespoons of olive oil and 1 tablespoon of red wine vinegar for a tangy vinaigrette.

Sprinkle salt and pepper to taste, starting conservatively as flavors build. Toss everything together with clean hands or tongs until the greens glisten evenly coated and the dill distributes well. Taste and adjust seasoning; the vinegar provides acidity to balance fats, while olive oil adds silkiness. Let the salad sit for a moment to meld flavors while you assemble the sandwiches. This no-cook element takes under 2 minutes and completes the meal’s fresh contrast.

Step 5: Assemble and Serve

Now bring it all together for serving. Place one toasted brioche slice on each plate as the base. Top each with 1 to 2 slices of the crispy bacon, layering for stability. Gently place one fried egg atop the bacon on each slice; the warm egg will slightly soften the toast while the yolk oozes invitingly.

Spoon a generous portion of the dressed mixed greens salad beside each sandwich. The open face style showcases layers and makes eating easy with a fork. Serve immediately while hot to enjoy textural contrast of crisp bacon, creamy egg, and crunchy greens. This assembly takes seconds but transforms components into a cohesive brunch delight.

Nutritional Information

Nutrient (per serving, based on 4 servings)	Amount
Calories	450
Total Fat	32g
Saturated Fat	12g
Cholesterol	280mg
Sodium	780mg
Total Carbohydrates	22g
Protein	18g

Pairings

Fresh orange juice to brighten flavors.
Coffee or tea for a classic breakfast vibe.
Sliced tomatoes or avocado for extra freshness.
Hash browns or fruit salad on the side.

Variations

Use turkey bacon for a leaner option.
Swap brioche for sourdough for tanginess.
Add sliced cheese under the egg to melt.
Replace dill with chives in the salad.

Comprehensive Tips

Choose thick-cut Applewood smoked bacon for better crispiness and flavor hold during baking; thinner slices may overcook quickly. Arrange them with space between to promote air circulation, which prevents steaming and ensures even browning. If your oven runs hot, check at 12 minutes to avoid curling or burning edges.
For the brioche, select day-old or slightly stale slices if possible, as they absorb butter better without disintegrating. Brush butter right before baking to maximize crispness; too early and it soaks in excessively. If baking two sheets at once, rotate midway for uniform toasting, especially in convection ovens.
When frying eggs, use a non-stick skillet for foolproof release, and crack eggs into a small bowl first to avoid shell fragments. Medium heat prevents smoking butter; if it browns too fast, lift pan off heat briefly. For runny yolks essential to saucing the sandwich, cover skillet loosely for 30 seconds at the end to steam-set whites without flipping.
Mixed greens wilt if overdressed, so toss just before serving and use high-quality extra virgin olive oil for best taste. Red wine vinegar’s sharpness complements bacon; substitute apple cider vinegar if milder acidity needed. Fresh dill is key; dried lacks punch, so chop finely to distribute evenly.
Timing is crucial: start bacon first as it takes longest, then bread, eggs last. Prep salad midway to sync everything hot. For make-ahead, bake bacon and toast bread up to 2 hours ahead, reheat briefly; fry eggs fresh.
Customize salt levels considering bacon’s inherent saltiness; taste salad before final toss. Serve on warmed plates to maintain heat. Leftovers reheat well in a toaster oven at 350 degrees for 3 minutes, though best fresh.
Scale up easily for crowds by doubling ingredients; use multiple sheets. For dietary tweaks, gluten-free brioche works, or vegan eggs substitutes, but adjust cooking times. Pair with mimosas for brunch parties.
Store components separately: bacon and bread up to 2 days in fridge, salad undressed up to 1 day. Avoid microwaving assembled sandwiches to preserve crispness.
Experiment with herbs like parsley in salad for variety, but dill’s anise note shines with smoked bacon. Ensure wire rack fits your sheet to catch drips fully.