Open Face Beef & Egg Sandwich with Sauteed Onion & Tomato
This delicious meal is super simple, uses only a few ingredients, and makes a great main course for breakfast, lunch, or dinner. Don't let the number of steps scare you - I tend to break it down to ridiculously detailed instructions so it's easy for anyone to understand (there are a lot of readers using translation software, and complicated steps tend to confuse it). And, if you have a large skillet & juggle the timing you an actually do this all in one pan (though I wrote the recipe assuming you will need to use more than one skillet).
- 4 slices of sandwich bread (I recommend whole wheat or multi-grain but any type you like will work)
- 1/2 lb ground beef
- 4 eggs
- 1 onion (purple is best but white or yellow will work)
- 1 large tomato (the riper the better)
- 1 tbsp brown sugar
- 1 tsp salt
- 1 tsp pepper
- 1 lime
- 2 tbsp ranch dressing
- Mix salt & pepper with ground beef and make four equal size patties.
- Slice onion crossways to create 'half moon' pieces.
- Chop tomato.
- Heat a small amount of olive or vegetable oil in a large skillet.
- Brown beef patties, turning occasionally until cooked through.
- While the beef is cooking, in another skillet, saute onions in a small amount of oil. When onions become translucent, add tomato and brown sugar. Continue to cook until onions develop a golden brown color.
- Remove onion mixture from skillet to prevent burning from residual heat of the pan (especially important if cooking in cast iron or glass cookware).
- Fry four eggs (I like "sunny side up" but cook to your preference)
- Toast four slices of bread.
- Spread 1/2 tbsp ranch dressing on each slice.
- Drain excess grease from beef patties on a paper towel; squeeze lime juice over them.
- Place one patty on each bread slice.
- Top each with one fried egg.
- Place a generous portion of carmelized onion & tomato on top of each sandwich.
- Serve & enjoy.
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