Description

A quick, cozy, Eggs-Benedict-inspired open-faced sandwich made with toasted sourdough, melted cheddar, fresh tomato, a runny fried egg, and creamy hollandaise.

Ingredients

1 slice sourdough boule bread

2 slices cheddar cheese

1 or 2 large eggs

1 teaspoon butter

Coarse salt and freshly ground pepper

2 large tomato slices

1/4 cup hollandaise sauce

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350°F and lightly toast the sourdough.
Top the toast with cheddar (about 1 1/2 slices) and return to the oven for 2–3 minutes, or until the cheese melts.
Fry the egg(s) in butter and season with salt and pepper.
Layer tomato slices over the melted cheese.
Place the fried egg(s) on top.
Spoon hollandaise sauce over the sandwich and serve immediately.

Notes

Swap cheddar for Swiss or Gruyère for a nuttier flavor.

Add sautéed spinach or arugula for extra texture.

Finish with chives, smoked paprika, or hot sauce for more flavor.

Best served fresh since hollandaise and fried eggs don’t reheat well.

Prep Time: 5 minutes
Cook Time: 7 minutes
Category: Breakfast
Method: Toasting & Stovetop
Cuisine: American

Nutrition

Serving Size: 1 sandwich
Calories: 430
Sugar: 3g
Sodium: 640mg
Fat: 30g
Saturated Fat: 15g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 1g
Protein: 20g
Cholesterol: 295mg