Western Open-Faced Fried Egg Sandwich with Venison or Beef
Egg sandwiches are any easy, tasty, filling addition to any breakfast or brunch menu. One of my family’s favorites is this Western Open Faced Fried Egg Sandwich. (You can also use beef in place of the venison.) Some egg sandwiches become soggy and fall apart. But in this flavorful fried egg sandwich, the toast holds up well to the tomato mixture and the egg.
As mentioned in other posts, my family has kept chickens for many years. We love the flavor and health benefits of fresh eggs with their rich orange-yellow yolks. Many folks consider keeping chickens but hesitate because of the work involved. The fresh eggs are definitely worth it! For help getting started, check out my post How to Get Started Raising Chickens.
Are Eggs Bad for You?
But what about all the cholesterol in eggs? Isn’t it bad for you? Well, I don’t claim to be any kind of medical expert, but my research into this topic has been very reassuring. It turns out that cholesterol is a much more complex topic than doctors and medical researchers used to think.
According to the Mayo Clinic, trans fats and saturated fats are much bigger culprits than eggs. in raising a person’s cholesterol. Most people, they conclude, can safely eat an egg a day as part of a healthy diet.
Moreover, not all cholesterol is equal. Now we know that there are even two different kinds of the LDL, or “bad” cholesterol—one harmful and one not. The more I read, the more the health advice seems to come back to eating fresh, whole, home-cooked foods.
Health Benefits of Eggs
Eggs in particular are a great source of protein. And free-range eggs are a good source of heart-healthy omega-3 fatty acids. When you raise your own chickens, you get to make sure they have a quality diet to produce quality eggs.
So anyway, to my mind, eggs in moderation are a fantastic health food. I vote for a fried egg sandwich, western style!
Western Open-Faced Fried Egg Sandwich
Even if you limit eggs in your diet, I hope you’ll try this fried egg sandwich as a special treat! It’s perfect for breakfast or brunch, but also for lunch or dinner. The tomato mixture pairs perfectly with the venison and eggs.
Happy Eating!
Western Venison Open-Faced Sandwich with Fried Egg
Ingredients
Marinade Ingredients
- 1/4 cup rosemary
- 1/4 cup thyme
- 1/2 cup olive oil
- 3 cloves garlic
Venison or Beef Ingredients
- 1 1/2 pounds venison hindquarter roast sliced in half horizontally
- 4 tablespoons olive oil extra for browning
- 1 vidalia onion chopped
- 2 cloves garlic
- 1 pound tomatoes peeled and chopped or canned with their juices
- 1 tablespoon tomato paste
- 3 tablespoons fresh basil chopped
- kosher salt
- freshly ground pepper
- 4 eggs
- 4 slices artisan bread cut 1/2-inch thick, toasted or grilled
- 6 tablespoons butter
- 4 tablespoons Parmesan Reggiano cheese
- 1/4 cup parsley
Instructions
Marinade Instructions
- Mix rosemary, thyme, olive oil, garlic, and venison in a zip top bag and refrigerate four hours.
Sandwich Instructions
- Remove venison from refrigerator and pound each half to 3/4-inch thick. Season venison liberally with salt and pepper. Heat two tablespoons of olive oil in a medium-sized skillet over medium-high heat until skillet is almost smoking and oil is shimmering. Place venison in skillet for about four minutes on the first side, then turn over and cook for three to four minutes. Transfer to cooling rack and allow to rest.
- Meanwhile, heat two tablespoons of oil in a medium-sized saucepan over medium-high heat. Add onions and garlic and stir for 30 seconds. Add tomatoes, tomato paste, basil, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Bring mixture to a boil, then reduce it to a simmer for about 15 minutes.
- Half each piece of toast on the bias and drizzle with olive oil. Place toast on the plates.
- Slice venison against the grain and distribute equally over the toast. Spoon about 1/4 cup of the tomato mixture over the venison.
- Heat two tablespoons of olive oil in a non-stick skillet over medium heat. Add three eggs at one time to the pan. Cover and cook at medium to medium-low heat for two–three minutes or until whites are set, but yolk is still soft. Gently remove the eggs from the skillet and place over the tomatoes. Repeat with remaining eggs.
- Sprinkle one tablespoon of Parmesan Reggiano cheese over the egg. Garnish with parsley then serve immediately.
