EGG SANDWICH
A delicious microwave egg and cheese sandwich on toast.
Provided by Kathy Ellis
Categories 100+ Breakfast and Brunch Recipes Eggs Breakfast Sandwich Recipes
Time 5m
Yield 1
Number Of Ingredients 5
Steps:
- Crack the egg into a microwave-safe cereal bowl and whisk in the milk. Season with salt and pepper. Cook in the microwave on 100% power for 1 to 2 minutes, or until cooked through.
- While the egg is cooking, toast the bread. Use a spoon to remove the cooked egg from the bowl and set it on one piece of toast. Top with a slice of cheese and the other piece of toast. Cook in the microwave until cheese is melted, about 15 seconds.
Nutrition Facts : Calories 318.4 calories, Carbohydrate 26.9 g, Cholesterol 213.9 mg, Fat 15.8 g, Fiber 1.2 g, Protein 16.9 g, SaturatedFat 7.7 g, Sodium 838.9 mg, Sugar 3.4 g
BAKED-EGG AND CANADIAN BACON SANDWICHES
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F. Whisk the eggs, heavy cream, chives, 3/4 teaspoon salt and a few grinds of pepper in a bowl until fluffy. Generously coat the bottom and sides of an 8-inch-square or round cake pan with olive oil; add the egg mixture. Set in a roasting pan; add enough water to come 1/4 inch up the sides of the cake pan. Carefully transfer to the oven; bake until the eggs are set, 20 minutes.
- Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Working in batches if needed, add the Canadian bacon and cook until crisp, 2 to 3 minutes per side; set aside.
- Cut the baked eggs into 4 equal pieces. Spread the rolls with the dijonnaise, then sandwich with the Peppadews, bacon, cheese and eggs. Place the sandwiches on a baking sheet and bake until the cheese melts, about 3 minutes.
- Meanwhile, toss the greens with the remaining 1 tablespoon olive oil, the Peppadew brine and fried shallots; season with salt and pepper. Serve with the sandwiches.
CORONATION EGG MAYO SANDWICHES
Transform an egg mayo sandwich into something special with curry flavours, mango chutney and spring onions. Pack into a lunchbox and be the envy of your workmates
Provided by Esther Clark
Categories Afternoon tea, Lunch, Snack, Supper
Time 18m
Number Of Ingredients 9
Steps:
- Bring a pan of water to the boil, add the eggs and simmer for 8 mins, then drain and cool under cold running water. Peel and chop the eggs, then tip into a bowl and mix with the mayo, yogurt, chutney, curry paste, spring onions and coriander. Season to taste. Butter the bread and spoon the egg mixture over two slices. Complete the sandwiches with the remaining bread, then halve.
Nutrition Facts : Calories 604 calories, Fat 45 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 19 grams protein, Sodium 1.5 milligram of sodium
CAJUN EGG SANDWICH
Change up your next fried egg sandwich by giving it some Cajun flair.
Provided by Soup Loving Nicole
Categories 100+ Breakfast and Brunch Recipes Eggs Breakfast Sandwich Recipes
Time 15m
Yield 1
Number Of Ingredients 6
Steps:
- Whisk mayonnaise and Cajun seasoning together in a small bowl until smooth. Spread over both slices of toasted bread.
- Place andouille sausage in a skillet, cut-side down. Cook over medium-high heat for 2 minutes. Flip and cook for 2 minutes more. Transfer andouille to one slice of bread, leaving a small space in between the halves as a "raft" to hold the egg in place.
- Heat oil in the same skillet for 1 minute over medium heat. Crack egg into the skillet and let cook undisturbed for 3 minutes. Flip with a spatula and cook for 2 minutes more. Place fried egg on top of the andouille and cover with the second slice of bread.
Nutrition Facts : Calories 613.8 calories, Carbohydrate 26.2 g, Cholesterol 223.7 mg, Fat 47.6 g, Fiber 4 g, Protein 20.6 g, SaturatedFat 11.2 g, Sodium 1163.6 mg, Sugar 3.7 g
CORONATION EGG SANDWICH
Clear out the cupboard with this gently spiced sandwich filler, perfect for a lunchtime treat
Provided by Co-op
Categories ['Lunch']
Time 15m
Yield 2 servings
Number Of Ingredients 9
Steps:
- 1. Put the eggs into a pan of simmering water and boil for 8 mins
- 2. Meanwhile, combine the mayonnaise, chutney, curry powder, sultanas, coriander and spring onion
- 3. Once the eggs are cooked, run under cold water and peel
- 4. Roughly chop and gently stir into the mayo mix
- 5. Toast the bread, add a little salad and spoon in the egg filling
- 6. Serve with remaining salad on the side
Nutrition Facts : Calories 548 calories
CORONATION EGG SANDWICHES
Steps:
- Chop eggs and set aside. Heat oil in small saucepan and add onion and garlic with a good pinch of salt. Cover and cook until the onion is very tender. Add curry powder and cook 2 mins, stirring constantly. Add wine or stock and cook 8 mins or until the wine has evaporated and the mixture is very thick. Stir in the mango chutney. Cool. Transfer to a food processor and process until smooth. Tip into a bowl and stir in the mayonnaise and coriander. Season. Place chopped eggs in separate bowl and gently stir in just enough mayonnaise to bind the eggs stogether. Assembly: Butter one side of each slice of bread and cut into half to form triangles. Spread one triangle with egg mayonnaise and top with a layer of sprouts. Don't take the mayonnaise to the edges of the bread. Sandwich with the remaining triangle and press edges to seal. Repeat with remaining bread.
CORONATION CHICKEN SALAD
Back in 1953, long before the Los Angeles chef Roy Choi started making Korean tacos, a different kind of cross-cultural mash-up was minted in England as a way to celebrate the crowning of Queen Elizabeth II. Coronation Chicken, a dish with Indian flavors, has since "become a staple in the U.K.," said Nicky Perry, whose almost-a-quarter-century-old West Village shrine to British food, Tea & Sympathy, serves it as the filling for one of the restaurant's signature sandwiches. "There is such a huge Indian population in the U.K. that the two cuisines have become somewhat intertwined." By now it is a mainstay of the American picnic basket, too, and its undercurrents of sweetness (from apricots and mango chutney) and spice (from curry powder) are easy to achieve. Use soft bread, so that the chicken salad doesn't go squirting out the sides with each bite. And cutting off the crusts? Go right ahead. There is no shame in that.
Provided by Jeff Gordinier
Categories brunch, dinner, lunch, salads and dressings, sandwiches, main course
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Heat oven to 350 degrees. Rub chicken on all sides with olive oil, season generously with salt and pepper and arrange on a rimmed baking sheet. Bake until skin is golden and meat is cooked through, about 45 minutes. Let chicken cool slightly, then remove skin and bones and chop meat into bite-size pieces. Set aside.
- Meanwhile, melt the butter in a large saucepan over medium heat. Add the onion and sauté until translucent, 5 to 7 minutes. Add the red wine, mango chutney, tomato purée, curry powder, lemon juice and bay leaf and bring to a simmer. Continue simmering, stirring occasionally and adjusting heat as necessary, until sauce is quite thick, 8 to 10 minutes. Season to taste with salt and pepper; remove and discard bay leaf.
- Transfer sauce to a large bowl and let cool to room temperature, then add the mayonnaise and stir to combine. Add the cooled chicken and the apricots and stir to coat them in the sauce. Season to taste with salt and pepper. For sandwiches, spread the chicken salad on thick slices of English white bread or seven-grain bread. Cut off crusts if making finger sandwiches for tea.
Nutrition Facts : @context http, Calories 683, UnsaturatedFat 33 grams, Carbohydrate 23 grams, Fat 46 grams, Fiber 3 grams, Protein 43 grams, SaturatedFat 11 grams, Sodium 716 milligrams, Sugar 17 grams, TransFat 0 grams
HEALTHY EGG SALAD SANDWICH
Because it doesn't use mayo, this is a lighter and healthier version of the standard egg salad sandwich, and the mustard and scallion give it a little kick.
Provided by sunana1
Categories Lunch/Snacks
Time 5m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- With the back of a fork, mash egg yolk with mustard to make a thick paste.
- Stir in chopped scallions and chopped egg white. Mix in salt and pepper as desired.
- Divide mixture on top of 2 slices of bread.
- Top with lettuce leaves, and cover with remaining slices of bread. Makes 2 sandwiches.
Nutrition Facts : Calories 231.4, Fat 7.8, SaturatedFat 2.1, Cholesterol 186.5, Sodium 500.3, Carbohydrate 25.7, Fiber 4.8, Sugar 4.2, Protein 14.5
CAULIFLOWER SANDWICH FILLING
The age old question - what to do with cauliflower? This is a fabulous sandwich filling reminicent of egg salad. Delicious with sliced tomatoes or bits of broccoli added, and great stuffed into a pita. Also great on whole wheat toast. Healthy too!
Provided by Semi-Veg Sara
Categories Lunch/Snacks
Time 18m
Yield 3-4 serving(s)
Number Of Ingredients 8
Steps:
- Wash and chop the cauliflower into small pieces. Steam in vegetable steamer or microwave until tender (about 5-8 minutes for small chunks).
- Drain cauliflower well. Place in bowl and mash with potato masher until crumbly.
- Add remaining ingredients and mix well. Season to taste.
- Spread filling onto whole wheat vegan bread or stuff into pita. Garnish with tomato slices (or any other vegetable you like on sandwiches).
- Enjoy!
Nutrition Facts : Calories 145.7, Fat 7.9, SaturatedFat 1.3, Cholesterol 3.5, Sodium 179.7, Carbohydrate 16.7, Fiber 6, Sugar 6.3, Protein 5.2
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