Open Face Breakfast Sandwich with Cheese Sauce

It was a very Happy Anniversary this past weekend!

open-face-bfast-sandwich Yesterday was my one year anniversary with my “boo” and this past weekend was when we chose to celebrate the occasion. We had a couples massage and went to Ruth’s Chris Steakhouse, which was totally amazing, and we exchanged gifts. I got him two tickets to the NFL Hall of Fame (he is such a  huge football fan) and he got me a bunch of stuff, which included a wonderful Lavender Bathe Set from Crabtree & Co (lavender is my favorite scent). Honestly, it was one of the best weekends of my life.

anniversary dinner I am blessed to have a man who absolutely loves my cooking. That makes me feel so good inside. I wanted to cook him a wonderful breakfast because it has been a while since I have really spent some time in the kitchen cooking for him. Therefore, for breakfast I made cinnamon pecan french toast casserole (coming later this week) and this delicious and wonderful Open Face Breakfast Sandwich that your eyes keep going back and forth to. It was something I created right off the dome and I am so glad that my dome was working that day because that sandwich was awesome! My man ate that thang two days in a row. He loved it and so did I. Everything about it works; the slight crunch and moistness of the bread, with the seasonings and flavor of the breakfast sausage and the cheese sauce is what brings it all home. Its great and super easy! I promise if you make this for your man, or lady, they will think that you spent hours making it. Make  a side of home fries and you are as good as golden!




Open Face Breakfast Sandwich with Cheese Sauce

Open Face Breakfast Sandwich with Cheese Sauce


  • 1 lb. pound breakfast sausage (chicken, turkey, pork, or beef)
  • 2 tbsp. olive oil, more for brushing the bread
  • 1/2 c. onions, diced
  • 1/2 c. shallots, diced
  • ciabatta bread, sliced into 4 thick slices
  • 2 eggs, fried to your liking
  • 2 tbsp. butter
  • 1/2 c. flour
  • 2 c. heavy cream
  • 1 1/2 c. milk
  • 1 1/2 c. Gruyere Cheese
  • 1 c. White Cheddar Cheese
  • 1 tbsp. pepper
  • 2 tsp. salt
  • 1/2 tsp. nutmeg
  • chives, for garnish


  1. In a large skillet, heat the olive oil and begin to cook the onions and shallots. Cook for about 3-5 minutes until translucent. Remove from skillet once cooked. With the same skillet cook the breakfast sausage until thoroughly cooked, 5-10 minutes. Return the onions and shallots back to the pan and stir to get evenly distributed. Remove from heat.
  2. To make the cheese sauce, melt the butter on medium heat in a large sauce pan. Once the butter has melted, whisk in the flour until it becomes a thick paste. If it is slightly clumpy that is okay. Slowly pour in the cream while whisking at the same time. This will smooth out any clumps that may have formed. Now, slowly whisk in the milk and allow to simmer for 3 minutes.
  3. Add the cheeses and stir until the cheese melts. This should take anywhere from 5-10 minutes. Add the salt, pepper, and nutmeg and allow to simmer while constantly checking to make sure the sauce doesn't burn. If the sauce is too think add a little milk to thin out if you wish.
  4. Take the slices of ciabatta bread and brush each side with olive oil and turn to a preheated oven and allow to toast for about 5-7 minutes or to your liking. Remove from oven and place two pieces of the bread on a plate (or one if you prefer). Place the fried egg on top of the bread, pour some of the breakfast sausage on top of the fried egg, pour some of the cheese sauce on top and garnish with green chives.


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