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Egg and Sausage Open-Faced Sandwich

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Egg and Sausage Open-Faced Sandwich
breakfast

For a gourmet brunch or light lunch, open-faced sandwiches deliver quick chic! Topped with spinach, egg, cheese and our Johnsonville® Mild Italian Sausage Meat, this hearty sandwich will become your new breakfast favourite. After all, why make life complicated when simple recipes are such a pleasure to prepare and serve? The perfect meal before or after a hike in the great outdoors.

15
Prep Time
15
Cook Time
4
Servings

What You Need

  • 1 package Johnsonville® Mild Italian Sausage Meat
  • 4 green onions, finally chopped
  • 1.5 cups fresh spinach, chopped
  • 5 large eggs
  • 1/4 cup milk
  • 1.5 cups cheddar cheese, grated
  • 4 large slices of country-style bread, toasted
  • Salt and freshly-ground pepper

Preparation

  1. In a large skillet, cook the sausage meat over medium-high heat for 5–6 minutes, stirring from time to time. Add the green onions and spinach, then cook for 1 minute. Remove from pan, discarding excess fat if needed.

  2. In a bowl, beat the eggs and milk. Season and set aside.

  3. Combine cheese with cooked sausage meat and spoon over the toasted bread. Transfer to a baking sheet. Set the oven to Broil. Grill the sandwiches until the cheese is melted. Turn off the oven and leave the sandwiches on the bottom rack to keep warm.

  4. Heat a non-stick skillet over medium-low heat. Melt a little butter and pour in the eggs. Using a spatula or wooden spoon, scramble non-stop for 2 minutes.

  5. Top sandwiches with the scrambled eggs, season with pepper and serve. If desired, add a fresh tomato salad as a side.

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