Green Island Farm Open-Faced Egg Sandwich with Local Bacon, Cheddar & Asian Greens

By Susie Middleton / Photography By Alexandra Grablewski | February 13, 2014
I love this sophisticated take on a breakfast sandwich,because it’s possible to include so many local ingredients in it. Bacon, bread, cheese, eggs, greens, honey—challenge yourself to see what you can source locally. In spring, we use some of our young Asian greens like mizuna and tat soi, because they’re pretty and delicious. These open-faced sandwiches are a bit like giant crostini, so eat them out of hand and eat them right away!


  • 4 slices bacon, preferably local
  • 4 3⁄4-inch slices peasant bread (from an oblong loaf) or challah bread (either way, pieces should be around 2 1⁄2 x 5 inches in diameter)
  • 1 tablespoon plus 2 teaspoons unsalted butter, softened
  • 2 to 2 1/2 ounces aged sharp Cheddar cheese (I like Grafton Tavern Select) or any good local or regional semi-hard cheese, sliced thinly (about 10 to 12 small slices total)
  • 4 fresh, local large eggs, preferably at room temperature
  • 1 tablespoon heavy cream
  • Kosher salt
  • Freshly ground black pepper 
  • 1 to 2 teaspoons tender herb leaves (such as chives, chervil, cilantro, or parsley) or chive blossoms, plus 4 small tender sprigs or edible flowers for garnish (optional)
  • 12 to 16 mizuna leaves (or other baby greens such as mustard, tat soi, arugula, or kale)
  • Honey, preferably local, for drizzling
  • Fleur de sel or sea salt (optional)


Cook the bacon using your favorite method and drain on paper towels. Snap each piece in half so that you have 8 shorter strips of cooked bacon.

Arrange an oven rack 6 inches from the broiler and heat the broiler to high. Put the bread slices on a baking sheet and toast lightly. Turn the slices over, spread the untoasted sides with about 1 tablespoon of the butter, and put the baking sheet back under the broiler. Broil until the tops are golden brown. Arrange the cheese slices on top of the bread and broil until just beginning to melt.

Meanwhile, in a medium (10-inch) nonstick skillet, heat the remaining 2 teaspoons butter over medium heat. In a bowl, whisk together the eggs, cream, a generous pinch of salt, and a few grinds of pepper. Stir in the herb leaves or chive blossoms. When the butter has melted and is foaming, pour in the egg mixture. Let it sit until the edges start to set and then, using a silicone spatula, gently pull the edges of the egg toward the center, letting uncooked egg run underneath (tilting the pan if necessary). Continue to cook the egg this way, gradually gathering the soft folds of eggs together into a rough circle about 6 to 7 inches around. (This is really just scrambled eggs with a little less scrambling.) When the eggs are mostly set, flip (use the spatula to divide the eggs in half first for easier flipping) and let the bottom side cook and brown up a bit. Transfer the egg to a cutting board and cut into four portions.

Arrange a few mizuna leaves on each of the bread pieces and top with a portion of egg. Top each with 2 pieces of bacon, another leaf or two of mizuna, and the herb sprig or flower (if using). Drizzle all with honey, sprinkle with a little fleur de sel or sea salt if desired, cut each piece in half, and serve right away.

Cook’s Tip

Bring eggs to room temperature for easier whisking.

Excerpted from "Fresh from the Farm," by Susie Middleton. © 2014 by The Taunton Press. Used with permission.