Mr. Saucy is off work on Wednesdays, so it has become our “big breakfast” day. This morning I decided to vary from my standard buttermilk biscuit/gravy/bacon/sausage/egg breakfast and give us a zippy little (well, not really little) treat. This is an open-faced version of Huevos Rancheros as a sandwich; made with poached eggs, guacamole, avocado, salsa, bacon and chopped fresh cilantro.
Recently my friend Melissa over at Alosha’s Kitchen tagged me in a photo of a fabulous open-faced sandwich she did with spinach, bacon and a fried egg. So, I have had open-faced breakfast sandwiches on the brain. I’m so easily influenced like that.
Anyway, this morning I thought I’d do something similar. I really, really (yes, I mean really) love me a runny egg. Thankfully, Mr. Saucy does too. While you can certainly do this version with a sunny-side egg, poaching eggs is really easy. As I have said before, after many many attempts using every variety of poaching gadget known to man, I hit on the most simple method. It can be found in my post here.
There isn’t a recipe for this sandwich, with the exception of the poaching. Here’s what I did:
- Poach eggs, hold in ice water
- Toast a piece of bread
- Slather the bread with guacamole
- Add some avocado slices
- Spoon on some salsa
- Top with crispy bacon
- Warm poached eggs for 15 seconds in hot (nearly boiling) water
- Remove eggs from hot water with slotted spoon and place eggs on top of bacon
- Garnish with fresh chopped cilantro, salt and pepper
Done. This would be perfect for breakfast, brunch, lunch or dinner…I’m on a kick like that lately, if you remember my last post. Now….go make one!