Decadent Open faced Egg and Spinach sandwich

Open-Faced Broiled Egg, Spinach, And Tomato Sandwich

Looking for a more artisanal approach to brunch? Forget the classics and opt for this simple, yet sophisticated, sandwich. 

Open-faced sandwiches not only reduce carb intake, but they’re also oh-so visually enticing — after all, why hide all of those gorgeous fresh ingredients?


  • Slice of whole grain seeded bread 
  • ¼ cup fresh baby spinach
  • ½ ripe avocado
  • 1 slice of heirloom tomato
  • 1 hard-boiled egg, sliced
  • 1 tablespoon vegan mayonnaise (optional)
  • Salt & pepper to taste


Take a nice, healthy slice of fresh, whole grain bread and toast it slightly. If grill marks are desired, lightly brush with olive oil and place in a grill pan for approximately 2 minutes per side. 

Top with the spinach, tomato, and avocado. 

Lay on the egg slices in an overlapping spiral. 

Season as desired. 

FOR A DECADENT TWIST: add a dollop of mayonnaise and swirl slightly to partially cover the egg slices. Place under the broiler for 2 to 3 minutes, watching carefully, until the mayonnaise is lightly browned.

Kate Shelton
Kate has led a diverse career in both the arts and business management. From dancing with the prestigious National Ballet of Canada to earning a Bachelor of Arts degree at Ryerson to then taking on the entrepreneurial role of running a small business, Kate’s wide range of experience has allowed her to develop a keen eye for art and design. As an avid Crossfitter, Kate has a true appreciation for leading an active, healthy lifestyle. She currently lives in Oakville, Ontario, with her husband and their wonderful son.