Open Faced Scrambled Egg Sandwich On Texas Toast

Why I Make My Scrambled Egg Sandwich Open-Faced

I’ve seen plenty of scrambled egg sandwich recipes that place the eggs between two slices of bread or even on sliced bagels. But I have a different opinion about how a scrambled egg sandwich should be served!

Scrambled eggs are soft and loosely structured. Add creamy avocado or guacamole, melted cheese, and fresh toppings, and you’ve got a filling that’s delicious but difficult to contain between two slices of bread.

When you take that first bite, the filling can squeeze out the sides and make a mess.

My solution? Serve it open-faced. Another good example is this recipe for Avocado Egg Sandwich.

One slice of toasted Texas toast provides a sturdy foundation for the eggs and toppings. You can see all those delicious layers, and with a knife and fork, it’s easy to enjoy every bite without fighting the sandwich.

Texas toast is my favorite bread for this recipe. Its thickness gives you a beautifully toasted exterior while keeping the center soft enough to cut easily with a knife.

It’s a simple change in presentation that makes this Southwestern breakfast much more enjoyable to eat.

A Colorado Cookbook Connection

This Southwestern-style scrambled egg sandwich was featured in the cookbook Tasting Colorado, a recipe from a Steamboat Springs Bed and Breakfast. It’s a recipe that brings together the satisfying comfort of scrambled eggs and toast with the fresh, vibrant ingredients associated with Southwestern cooking.

It’s a wonderful example of how a few familiar breakfast ingredients can become something a little more interesting.

• Eggs: Five large eggs provide the soft, fluffy foundation for four open-faced sandwiches.
• Texas toast: My preferred bread for this recipe. Its thick slices provide enough support for the eggs, cheese, and avocado topping. Rustic bread can also be used.
• Mexican crema or sour cream: Just a little adds richness and a creamy texture to the scrambled eggs. Milk can also be substituted.
• Butter: Used to cook the eggs gently and add a little richness.
• Garlic powder: A subtle savory seasoning that complements the Southwestern toppings.
• Kosher salt: Enhances the flavor of the eggs.
• Cheddar cheese: Freshly grated cheddar melts beautifully over the warm eggs. I prefer grating cheese from a block rather than using pre-shredded cheese.
• Guacamole or smashed avocado: Adds a creamy layer and fresh avocado flavor. Homemade guacamole is a wonderful choice, so check out my recipe for Molcajete Guacamole.
• Fresh Homemade Pico de Gallo: Adds freshness, acidity, and a little texture that balances the rich eggs and cheese. Chopped tomatoes can be substituted.
• Cilantro: A fresh finishing garnish that complements the Southwestern flavors.
• Sour cream: An optional finishing dollop for extra creaminess.

Variations, Ingredient Swaps

One of the nice things about this Southwestern breakfast sandwich is that you can adjust the toppings to suit your preferences.

• Bread: Texas toast is my first choice because of its thickness, but rustic bread, toasted English muffins, or even a pan-fried biscuit can be used.
• Cheese: Cheddar is delicious, but Monterey Jack, Pepper Jack, or Muenster are excellent melting alternatives. Pepper Jack adds a little extra Southwestern flavor and heat.
• Avocado: Use homemade guacamole or simply smash a ripe avocado with a fork. Season with salt, pepper, and a pinch of red chile powder.
• Tomatoes: Fresh pico de gallo adds brightness and acidity. If you’re short on time, chopped cherry tomatoes are an easy alternative.
• Sour cream: Mexican crema, sour cream, or milk can be used in the scrambled eggs. You can also omit the additional dairy.
• Add a little heat: For a bolder Southwestern finish, drizzle the assembled sandwich with salsa macha, a flavorful Mexican chile oil. You can also add your favorite Southwestern hot sauce.

How To Make This Scrambled Egg Sandwich

The key to making scrambled eggs on toast is keeping the bread pliable enough so it’s easy to cut with a knife and for. And those soft scrambled eggs don’t slide off the toast when you cut into it. The thickness of Texas toast end up with a crispy exterior and a nice and soft interior. Keeping those eggs nice and cozy and spill free.

1. Make The Scrambled Eggs: Step 1: Break the eggs into a medium bowl. Add the sour cream, salt and garlic powder.
2. Step 2: Using a whisk, blend the eggs and the sour cream until small bubbles appear in the eggs. The sour cream will not completely blend smooth with the eggs. You’ll see small pieces of sour cream, that’s perfectly fine.

3. Step 3: Cook The Eggs: Melt butter in a nonstick skillet over medium heat. Once the butter has melted, reduce the heat to low. Add the egg mixture and gently stir frequently with a sturdy spatula. Continue cooking until the eggs are softly set but still slightly moist. You want scrambled eggs that are tender, fluffy, and creamy, with defined curds. Avoid cooking them until completely dry. They’ll continue to set slightly when finished under the broiler.
4. Step 4: Toast The Texas Toast: While the eggs cook, lightly toast the Texas toast in your toaster. You want the bread toasted enough to provide a little structure and crispness, but not so hard that it’s difficult to cut with a knife.

5. Step 5: Assemble The Sandwiches: Spread each slice of warm Texas toast with a generous layer of guacamole or smashed avocado. Divide the scrambled eggs evenly among the four slices of toast. Top each with freshly grated cheddar cheese.
6. Step 6: Melt The Cheese: Preheat your oven broiler, positioning the rack on the second notch below the broiler. Place the open-faced sandwiches under the broiler for just a few seconds, or until the cheddar cheese melts. Watch carefully! Broilers work quickly, and you don’t want to burn the toast or overcook the eggs.
7. Step 7: Finish With Southwestern Toppings: Remove the sandwiches from the oven. Top each with pico de gallo, chopped cilantro, and a dollop of sour cream, if desired. Serve immediately while the eggs are warm and the cheese is melted.

Storage

This open-faced scrambled egg sandwich is best enjoyed immediately after preparation.

Once assembled, the toast will soften, the eggs will lose their freshly scrambled texture, and the avocado topping can discolor.

If you have leftover ingredients, store the scrambled eggs, avocado topping, and pico de gallo separately in airtight containers in the refrigerator. For the best quality, reheat the eggs gently and assemble a fresh sandwich with newly toasted Texas toast.

Enjoy this Southwestern breakfast fresh from the kitchen!