Gulp! There’s only 2 weekends left before our farmer’s marketgoes dormantfor the season. Most of you are still shaking off your winter hibernation and gearing up for the glorious surge of fresh local produce to come this summer, but in South Florida we are entering the dead zone as far as that’s concerned. So before those vine-ripened tomatoes are a distant memory for us, I’m going all out with this Farmer’s Market Open-Faced Sandwich!
It’s too hot here to grow anything during the summer months, except maybe aloe vera and mangoes. Knowing this, I kind of went bananas at our market this weekend. We bought 4 different types of baby greens, sprouts, fresh herbs, and bright, sunny citrus. We picked deep-hued red tomatoes, heavy with juice and buttery-rich avocados. The baker had freshly sliced whole grain loaves and there were big displays of farm fresh eggs. When we finally made our way back to the car, Scott and I were loaded down like pack mules!
By the time we got home, it was about 10:30 in the morning and our only sustenance to that point was a cup of black coffee. My stomach was rumbling, but not for a bowl of cereal or yogurt — I wanted FOOD. REAL FOOD. Fresh from the Farmers Market food. I surveyed the loot from the loaded bags.
I think the impetus for this feast were those eggs… I really wanted one of those just-laid eggs. The yolks are so much richer than the grocery store variety, ya know? When I spied a package of smoked salmon in the fridge, I knew exactly what I would make. A bounteous Farmer’s Market Open-Faced Sandwich!
Twenty minutes later, we sat down to the most amazing breakfast/brunch/lunch dishes EVER! Initially, I was planning on making a regular sandwich, but as I started stacking, I realized I’d never be able to open my mouth wide enough to take a bite. So, I discarded the top pieces of toast (well, I may have buttered and jellied them… ) and dug in with a fork and knife.
Scott and I completely devoured our open-faced beauties, scraping and mopping up every bit of yolk and practically licking the plate. This is my kind of breakfast — or brunch and it would be spectacular served breakfast-in-bed style for Mother’s Day, hint, hint!
More healthy egg breakfasts:
- Cheesy Broccoli Frittata
- Hawaiian Breakfast Omelette
- Ham and Cheese Frittata with Mushrooms & Sun Dried Tomatoes
- Smoked Gouda Omelette Cups
- Poached Egg Avocado Boats
- Crustless Vegetable Quiche
- Smoked Salmon Omelette
- Individual Spinach Mushroom Frittatas
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Farmers Market Open Face Sandwich
For the Vinaigrette
- 2 teaspoons whole grain mustard I used regular dijon and whole grain
- 1 teaspoon lemon zest
- 1 ½ tablespoons lemon juice
- 3 tablespoons olive oil
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon mint fresh, finely chopped, (optional)
- 2 tablespoons basil fresh, finely chopped (optional)
For the Sandwiches
- 2 slices whole wheat or multigrain bread
- 4 cups baby lettuces such as frisbee, escarole, arugula, spring mix or Bibb, torn
- 4 ounces smoked salmon thinly sliced
- 1 ripe tomato sliced
- ½ Haas avocado ripe, sliced
- olive oil for frying – about 3 tablespoons
- 2 eggs or more, depending on if you want 1 per sandwich or 2 – appetites vary
- 2 tablespoons Sunflower sprouts optional
- 2 tablespoons Pea sprouts optional
- In a small bowl combine the whole grain mustard, dijon, lemon zest, lemon juice, olive oil, salt and pepper. Whisk to emulsify. Stir in the chopped herbs and set aside.
- Toast the bread. While bread is toasting, add 2-3 tablespoons of the dressing to the greens and toss to coat. Set aside.
- Line a dish with paper towels and set aside. Heat the 3 tablespoons of olive oil in a small skillet over medium high heat. When oil is very hot, but not quite smoking, add the eggs. Pan will sputter and hiss (so wear an apron and be careful). Tilt the pan slightly and use a spoon to scoop the hot oil and spoon it over the egg whites until they are fully cooked, use a spatula to transfer the eggs to the dish with paper towels to drain.
Meanwhile assemble the sandwich
- Lay a piece of toast on each plate and mound 1/4 of the dressed greens onto the toast. Layer 2-3 slices of ripe tomato, followed by the smoked salmon and avocado slices. Mound the rest of the salad greens and top each plate with a frizzled egg. Garnish with sprouts if desired. This is a knife and fork “sandwich”.