Open Chicken and Egg Sandwich
Elevate your sandwich game with this hearty and satisfying Open Chicken and Egg Sandwich, a perfect combination of bold flavors and textures! Tender, juicy chicken breast or thigh is seasoned to perfection and seared until golden, then paired with a luscious sunny-side-up egg for a dreamy duo. Nestled atop a slice of toasted sourdough bread, this open-faced creation is layered with zesty lemon-infused mayo, fresh greens, and ripe tomato slices for a burst of freshness in every bite. Optional parmesan cheese adds a savory twist, making it irresistibly crave-worthy. Ready in just 30 minutes, this quick and easy recipe is perfect for a protein-packed breakfast, brunch, or light dinner. Discover how to turn simple ingredients into a gourmet experience today!
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Recipe Information
Ingredients
- 1 piece bone-in, skin-on chicken breast or thigh
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 piece large egg
- 1 piece sourdough bread slice
- 0.5 cup mixed greens or arugula
- 2 slices tomato, sliced
- 1 tablespoon mayonnaise
- 0.5 teaspoon lemon juice
- 1 teaspoon parmesan cheese (optional)
Instructions
Season the chicken breast or thigh with salt and black pepper on both sides.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Cook the chicken for 5–7 minutes per side or until golden and cooked through (internal temperature should be 165°F/74°C). Transfer the chicken to a plate and let it rest for 5 minutes before slicing into thin strips.
In the same skillet, add another tablespoon of olive oil and crack the egg into the pan. Cook sunny side up for about 3–4 minutes until the whites are set but the yolk remains runny. Remove and set aside.
Lightly toast the sourdough bread until golden and crisp.
In a small bowl, mix mayonnaise with lemon juice for a zesty spread.
Spread the lemon mayo evenly over the toasted bread slice. Layer the mixed greens or arugula on top, followed by the sliced tomato.
Add the sliced chicken on top of the bread and vegetables. Place the cooked egg over the chicken.
Optional: Sprinkle grated parmesan cheese on top for added flavor.
Garnish with a pinch of black pepper or extra greens if desired, and serve immediately. Enjoy your Open Chicken and Egg Sandwich!
Nutrition Facts
Calories |
753 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.2 g | 81% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 320 mg | 107% | |
| Sodium | 1434 mg | 62% | |
| Total Carbohydrate | 6.5 g | 2% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 1.5 g | ||
| Protein | 39.2 g | 78% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 94 mg | 7% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 558 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
