Open-Face Sprouted Breakfast Sandwich


  • 1 sprouted english muffin

  • 2 eggs

  • slices of sweet onion (2-3 slices)

  • 4 slices of bacon (no nitrates added)

  • olive oil spray

  • 1 tbsp of water


  1. Start by warming a nonstick pan over med heat and lightly spraying it with olive oil spray

  2. Place bacon and onions in pan and cook four slices of bacon until crispy

  3. Take bacon and onion out, place on side and let drain on a paper towel, save fat in the pan

  4. Crack two eggs and cook for approx 1-2 minutes, then add 1 tbsp of water on eggs and place cover on pan

  5. Split english muffin in two and toast in the toaster to liking

  6. Cook until slight white film covers egg yolk and whites are no longer runny

  7. Place toasted english muffin halves on a plate, top with egg, then onion and then bacon


This open-faced breakfast is easy and delicious. It can be eaten with a fork or if you are on the go, place both eggs and all bacon between the muffins for a delicious sandwich. Just be careful to cook your eggs longer as the yolk is runny in this recipe and can spill all over your clothes.

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