Open-Faced Egg, Bacon, and Watercress Sandwich
A sliced hard-boiled egg, crispy bacon, and peppery watercress top off this open-faced take on a breakfast sandwich.
- Yield: Makes 1
Source: Everyday Food, June 2010
- 1/4 baguette or a hoagie roll
- Grainy mustard
- 2 slices bacon
- 1 hard-cooked egg, sliced
- Small handful watercress, thick stems removed
- Coarse salt and ground pepper
Slice baguette in half lengthwise and spread bottom half with equal parts mustard and mayonnaise. Layer with bacon, egg, and watercress. Season with salt and pepper.