Open Faced Spring Brunch Sandwiches

May 18, 2018 by Nicole Collins

If we could eat spring, this is what it would taste like!

And let me tell you, after one bite of today’s sammie, you’re going to wish we could eat all of the seasons.

Here’s some real talk for you today. I know you guys love that. Confession: sometimes, I worry that I’m going to run out of recipe ideas. Actually, oftentimes I worry that I’m going to run out of recipe ideas.

I REALLY stress myself out about this too. I feel like I have to have 2-3 new recipes on the agenda every weekend. I even build it in to my schedule to give myself a weekend off here and there, but I still feel the pressure to create. I just don’t want to let you guys down!

In the spirit of full disclosure, this pressure that I put on myself is 100% not necessary. I’ve got a handful a recipes written, tested, and photographed just waiting for the right time on standby. So, in the event that I really couldn’t think of anything to make, we still wouldn’t be up a creek without a paddle. I’m not sure why I pretend like we’re going to run out of things to eat!

Of course, the worry of not knowing what to make is a total brain blocker. So, it’s like a snowball effect of blah. But, that’s why I get so excited when inspiration strikes in the weirdest places. And as much as I’m a planner to the tee, that’s why I let the food tell me what to make when I’m in one of these funks.

Today’s recipe was one of those lightbulb moments after a week of not having a food plan. It started thanks to an advertisement for a local farm (which also just so happened to be my very first job ever when I was 13) that I saw on Facebook. So, I stopped by since I hadn’t been yet this season, and the owner pointed me towards some asparagus that she just picked that morning. But, next to the asparagus were some bags of some really nice looking microgreens.

I started thinking about the last time I bought microgreens (which was the first time for me), and how much I loved eating them with a poached egg sitting on top. And then, I started thinking about how spring weather has finally shown up. I started looking around at other produce; and the next thing you know, I had an idea that was making me drool!

So today, we’re making Open Faced Spring Brunch Sandwiches!

First off, can we talk about how pretty these are. So much bright green! And the colors. And the flavors! Ahhhhhhh!!!!!

The bread for our sammie today is some lightly toasted ciabatta bread. I LOVE ciabatta bread so much. I love the shape. I love the texture. I love the taste. L O V E! And, we only need 1 half of a roll for a serving, because we’re going to pile so much stuff on top of it.

The glue to our open faced sammie is a peppery cream cheese spread. We take some whipped cream cheese and mix in some chopped scallions, a little lemon zest, and a ton of freshly cracked black pepper. The cream cheese alone is so springy! But, it’s definitely got some kick to it with all of the black pepper. It blends in beautifully, though, once we add our veggies on top.

On top of the cream cheese spread, we pile some fresh microgreens, some thinly sliced radishes, some julienned sugar snap peas, a little crispy prosciutto, and a gooey poached egg.

Each element adds something so incredible to this dish! I chose spicy microgreens, but you can use your favorite kind. And, if you can’t find microgreens at your store of farmer’s market, you could use a nice spring green lettuce mix too! Either way, you get a fresh earthiness from the greens. The radish adds a crispy peppery bite. The peas add a sweet crunch. The prosciutto adds the salty element that you know I need. And the gooey egg on top rounds out the bite with so much decadence.

And, I’m drooling again!

I called this a brunch sandwich because this would be so perfect to serve with some tea on the side for Sunday brunch. But of course, it’s amazing for every meal. I might even prefer it for dinner!

Ok guys, I just want to tell you that I love you guys, and I love stressing myself out for you! #worthit

‘Til next time; let’s eat!

Open Faced Spring Brunch Sandwiches

Serves: 4 Print

Ingredients:

  • 2 ciabatta rolls, split and lightly toasted

  • 6 slices prosciutto

  • 4 oz whipped cream cheese

  • 3 scallions, chopped, dark and light green parts only

  • 1 tsp lemon zest (grated lemon peel)

  • 1 tsp fresh cracked black pepper

  • 1 cup microgreens

  • 4 radishes, thinly sliced

  • ½ cup sugar snap peas, cut in half lengthwise

  • 4 poached eggs

Directions:

  1. Make the Spring Cream Cheese: In a small bowl, add cream cheese, chopped scallions, lemon zest, and black pepper. Stir well to combine. Set aside.

  2. Make the crispy prosciutto: Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Arrange prosciutto in a single layer. Bake for 14 mins until crispy. Remove to a paper towel lined plate to drain excess fat. Set aside.

  3. Assemble the sandwiches: Spread about 2 tbsp of whipped cream cheese over each ciabatta half. Top each roll with ¼ cup microgreens, 1 sliced radish, ¼ of the sliced snap peas, 1 ½ pieces of prosciutto broken up in to pieces, and one poached egg. Serve!

Recipe notes:

*These can be made ahead! Store the chopped ingredients, crispy prosciutto, and cream cheese mix separately in the fridge for up to a week. Toast the bread and poach the egg when you're ready to eat!

*You can toast the split ciabatta roll in the oven at 350 degrees for about 5 mins.

*To poach an egg, this method works for me every time. Over high heat, bring a small pot of water with 1 cap full (about a tsp) of white vinegar to a light simmer. Break egg in to a small ramekin, being careful not to crack the yolk. As soon as the water starts to bubble, reduce the heat to medium high heat. Add a pinch of salt to the water. Carefully, drop the egg in to the water, and set the timer for 3 minutes. When the time is up, remove the egg from the water with a slotted spoon, and blot with a paper towel to dry. Season with a pinch of salt and pepper.

*If you can't find or you don't like microgreens, you could use a spring mix lettuce mix instead.

*Use freshly cracked black pepper for this. The oils in the peppercorns really add a nice spicy flavor to the cream cheese. I keep fresh cracked pepper on hand at all times. Grind black peppercorns in a spice grinder or small rocket blender to your desired texture. Then, store it in a small jelly mason jar. Freshly cracked black pepper with zero effort 24/7!

*I prefer whipped cream cheese over regular block cream cheese, because you don't have to bring it to room temperature to soften it. It's ready to mix straight from the fridge!

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