We just can't get enough of your great breakfast ideas! Here's another one from Lindsay Tarquino; it's her recipe for a great brunch appetizer, open-faced egg salad sandwiches.
On Friday night, my very sweet (and very fashionable) aunt asked me to make some appetizers for a fashion show she was hosting at her home. My aunt is a CAbi representative . . . she puts on super fun fashion shows in people’s homes and sells really adorable clothes. She gives the women tips on shoes, handbags, accessories, and how to pair the clothes together. I have been to a few of the shows before, and they are usually catered . . . by someone that does catering . . . for a living! So, I felt a bit of pressure! In the midst of the pressure, I forgot to take pictures during the cooking process, but I managed to snap a few (not very great quality) pictures of some of the dishes! One of my favorites of the night was Open Face Egg Salad Sandwiches, topped with crispy prosciutto. These little sandwiches are much healthier than traditional egg salad . . . there is no mayo!
When I think of a bacon and egg sandwich, a greasy hangover cure almost always comes to mind. Not so with this elegant, everyday recipe. It elevates the bacon and egg sandwich by serving it open faced on top of crusty bread slathered in a mustard-mayonnaise. What I love most about this dish is that it uses both soft-boiled and hard-boiled eggs. Thus, the sandwich has a thick white texture and runny yolk drizzle, too. Are you intrigued? Get the recipe when you 
