I really love a good open-faced sandwich, I suppose it’s my Swedish heritage and the tradition of smörgås. Two slices usually seems like too much bread, unless I use so much filling it’s unwieldy. I also have the Swedish yen for rye bread over all others. WinCo had fresh rye bread on sale for just $1.78 a loaf the other day. Who could resist?
Ingredients
- 2 slices of rye bread with butter
- Havarti Cheese sliced thinly
- 1 tsp of reserved bacon fat
- 2 tsp olive oil
- 1 clove garlic
- 3 oz breakfast sausage
- 2 TBSP yellow onion
- 1 mushroom
- 8 grape tomatoes or cherry tomatoes
- red pepper flakes
- 2 TBSP fresh fennel tops
- 1 TBSP lemon juice
So, I put 1 tsp of saved bacon fat but you could use butter or olive oil in a small skillet on medium heat and added 2 TBSP of chopped onion, salt, and pepper and cooked until tender.
Meanwhile I removed the casing from 3 breakfast sausage links, but you could just measure out 3 ounces of breakfast sausage if you don’t buy it in links. I added the sausage, breaking it up into small pieces with a fork.
While the sausage was cooking, I sliced one mushroom in very thin slices.
I put a griddle on and started heating it to medium.
I put a small sauce pan on and heated to medium high with 2 tsp of olive oil. I added one clove of garlic (minced), shook in a few red pepper flakes and tossed in 8 whole grape tomatoes. I want the tomatoes to blacken a bit, so I shake them only to keep them from burning.
On the griddle, I laid down two slices of rye bread, buttered on one side and placed buttered side down. I sliced very thin slices of Havarti cheese and placed on both slices to melt while the bread toasted.
I chopped 2 TBSP of fresh fennel fronds and tossed into the sausage and mushrooms. I cooked some fennel the other night and saved the tops knowing they are a delicious addition to anything with tomatoes.
I cut the top fifth off a fresh lemon and squeezed about 1 TBSP of lemon juice into the tomatoes, stirred and added the tomato sauce to the pan with the sausage, mushrooms and fennel.
Meanwhile, I poached 2 eggs in the microwave, breaking each into a tbsp of water in a plastic egg poacher. Poaching takes about 40 seconds for 2 eggs.
Everything should be ready together. I spread the sausage, mushroom, and tomato blend on top of both slices of bread. Then placed one egg on each slice.
Single Servings 