This is a pretty quick meal to put together and it’s grand enough to serve to company. Open sandwiches are more a brunch or lunch item. Perhaps something you might enjoy in a cafe over a weekend -that with a good cup of coffee.  If you are overdue in reciprocating a dinner invitation, I have a suggestion. Host a brunch instead and serve your guests these soft scrambled eggs topped with truffle oil. The sandwiches are special enough and there is something surreal about a lazy weekend spent over brunch with a table laden with juices, coffee cups, perhaps some cut fruits and maybe a few tiny pots of cut flowers. It can be very casual, stylish and comforting at the same time. I have to state the obvious – that a brunch of open sandwiches is way easier to put on a table than a full dinner menu. Moreover, you would have fulfilled your obligation of returning a dinner invitation. A lot of the work can be done the night before. This includes setting up your table. Scroll down to ‘Tips’ to find out more.

Open Sandwich Of Soft Scrambled Eggs, Almonds, Sun-dried Tomatoes, Truffle Oil

Prep: 15 minutes 
Cook: 5 – 10 minutes
Level: Easy
Serves: ~4
Oven Temperature:
Can recipe be doubled? Yes
Make ahead? Eggs can be cracked ahead into its cooking vessel and the butter added to it. Cover and refrigerate. Greens and all other toppings can also be prepared the night before. Scroll down to ‘Tips’ section for all the details.


The scrambled eggs
9 eggs
4 Tablespoons (2.11oz)(60g) unsalted butter
2 Tablespoons sour cream/creme fraiche/milk
1/4 – 1/2 teaspoon salt
1/4 teaspoon pepper
Everything else
3 – 4 Tablespoons chopped almond or almond flakes
1/4 cup sun-dried tomatoes (preferably packed in oil)
1/4 cup edamame/green soy beans*
handful of radish/wasabi sprouts/watercress or something similar
2 – 3 Tablespoons truffle oil
4 thick-cut slices of sourdough bread**
* Soy beans before being dried are green! Find them either with the fresh vegetables or chiller/freezer.
** You need some sturdy bread slices. Anything limp will not be able to hold up the eggs and toppings. I cut my bread into ~1″ (2.5cm) thick slices. Image of my sourdough loaf below, has tiny pops of purple. They are grapes that I had left in the dough to ferment.

Edamame/soy beans are sold either still in its pods or shelled. The shelled ones are stored in the chiller/freezer usually by the frozen peas. The ones in pods can be found displayed either in the vegetables section or in the chiller/freezer.
Sun-dried tomatoes packed in oil. Just 2 brands that my supermarket carries.
Pops of purple in my loaf of sourdough are grapes I had used in the dough for fermentation.


Have the following ready before you scramble eggs. This dish is all about assembly so get organised.

1. Almonds
Heat up a skillet (the one you would be using to scramble eggs) on high heat. Once hot, toss in almonds and stir until they turn a light golden colour. Remove from skillet to cool and set aside. If you leave them in the skillet, they will likely burn.

2. Sun-dried tomatoes
If the sun-dried tomatoes are not packed in oil (similar to the ones featured in my image above), they need to be dehydrated. Pour hot water over them. They should soften in a minute. Drain and blot off excess water. Set aside.

3. Edamame/soy beans
Cook according to package directions. Cool, remove pods if necessary and set aside.

4. Truffle oil
Measure out the oil into a small bowl. Makes it easier to dip a brush into it. Have a brush and a teaspoon nearby.

5. Sourdough
Toast the bread slices on both sides. Use a brush to brush a thin layer of truffle oil on one side. Set each slice directly on their respective dining plate.

6. Radish/wasabi sprouts
Have these set near the rest of the ingredients.

Scrambling eggs
1. Scramble the eggs the way you usually do.
After scrambling eggs many ways, including one where you add creme of tartar (which is not bad at all), I have adopted the style of Gordan Ramsay, the once foul mouthed British chef.  I like the soft egg curds that it produces and I am most unlikely to over scramble the eggs.

1. Crack the eggs directly into a cold pan (preferably nonstick).  Add the butter.
2. Turn on the burner to medium high heat. Set the pan over it and use a heatproof spatula to start breaking up the eggs and stir continuously.
3. If you think the eggs are scrambling faster than you can stir, take it off the burner. Continue to stir off the burner until you have better control and then put it back on the burner to continue cooking. Whenever necessary, take the pan off the heat as many times as needed and return it back to the burner. Bear in mind once you overcook the egg, there is no turning back. Always better to undercook than overcook.
4. When you see bigger egg curds forming and it looks like the eggs are 3/4 through cooking, add the sour cream/creme fraiche/milk, salt and pepper. Take it immediately off the heat and stir to incorporate. The residual heat will cook the eggs through in less than 30 seconds. Do not be tempted to put it back on the burner to cook through. Before the eggs over cook, divide the scrambled eggs over the sourdough slices.

Putting on the remaining ingredients
1. Drizzle a little truffle oil over the eggs with the teaspoon.
2. Tuck in the sun-dried tomatoes into the eggs.
3. Arrange the sprouts on one end of the eggs.
4. Arrange the edamame/soy beans on the other end.
5. Sprinkle toasted almonds.
6. Drizzle a little more truffle oil over everything with the teaspoon.
7. Salt and pepper if necessary.
8. Serve immediately.


Get as much prepared in advance so that you can spend more time with your guests. Get organised.

Table all set, ready and labelled the night before the brunch.

The night before

The food
1. Crack eggs and add butter directly into the frying vessel (preferably nonstick) that you will be using. Cover tightly and refrigerate. I scramble eggs with a cold pan. You should try it (details above under ‘Method’).
2. Toast the almonds. Cool and wrap in plastic wrap.
3. If the sun-dried tomatoes you have needs to be dehydrated, get that going, drain, blot dry, wrap in plastic wrap and refrigerate. Using plastic wrap means, the food is not only protected, it means less washing up.
4. Prepare the edamame, wrap in plastic wrap and refrigerate.
5. Measure out the truffle oil into a container. Cover. Place the brush over the container so that it’s there when you need it.

Dressing up the table
1. Lay the table cloth. Set the cutlery and dinner plates. (When you are ready to scramble the eggs, gather up the dinner plates so that you can plate directly onto those individual plates).
2. Arrange napkins, juice/water/milk/coffee/tea receptacles, water glasses, coffee/tea cups, water jugs, etcetera.
3. If you are going to serve other food: croissants, fruits, etcetera, decide on which of your serving vessels you are going to be using and have them laid out exactly where you would place them for brunch. Remember to set out respective serving spoons/tongs. On a piece of paper, write down what each serving vessel would be holding, for example, ‘Croissants’ and place the labelled paper on its respective vessel. This is helpful as you can have someone help you set the food on its plate whilst you are busy in the kitchen.
4. If you have bought cut flowers for the table, arrange them on the table. If you plan to pick them up in the morning, have the receptacles ready where you want them on the table so that all you need do the next day is have someone else plonk them in there for you.
5. Stand back and look at your dressed table. Is it pretty much how you want it to look for your brunch?


The most lemony Lemon Squares!