Denver Sandwich Thick And Hearty Recipes

DENVER SANDWICH, THICK AND HEARTY

Steps:

• With a whisk, beat the eggs, milk and melted margarine.
• Add the ham and green onions, stirring until blended.
• In a heavy frying pan, melt the 2 tablespoons of margarine.
• Pour the egg mixture into the pan, continuously stirring while pouring.
• Cover the egg mixture and cook over med-high heat, for about 3-5 minutes. then remove the cover.
• Run a spatula around the edges of the pan to loosen the eggs.
• If there is still a lot of uncooked egg on top, poke through, allowing the egg to run to the bottom of the pan.
• When semi-set, cut the egg into quarters and flip each piece over.
• Continue cooking until set.
• If desired, top with cheese slices.
• Remove from heat, cover.
• Toast the bread, butter and make 2 hearty sandwiches.
• Serve with tomato soup or fries for a lunch or supper meal.

DENVER SANDWICH

Steps:

• Generously butter both sides of each slice of bread.
• Cook the bread on a griddle over medium heat until lightly brown and crisp on both sides, about 8 minutes.
• Keep the bread warm.
• Briefly whisk together the eggs, salt, and pepper and 2 tablespoons water.
• Add splashes of hot sauce if desired.
• Whisk just enough to combine the yolks and whites barely.
• Warm a 7- to 8-inch omelet pan or skillet, preferably nonstick, over medium heat.
• Scatter half of the bacon in the pan and cook until brown and crisp.
• Remove the bacon with a slotted spoon and drain it.
• Add half of the butter to the pan, swirling it to coat the entire surface thoroughly.
• Stir in half the onion and bell pepper, and saute until softened and the onions are translucent, about 5 minutes.
• Increase heat to high.
• Add half of the egg mixture and swirl it to coat the entire pan.
• Let the pan sit directly over the heat a few seconds, until the eggs firm in teh bottom of the pan.
• Sprinkle the cooked bacon evenly over the eggs.
• Tilt the pan so the uncooked egg can flow to the bottom of the pan.
• The eggs should cook just a touch longer than a traditional omelet, remaining moist but not wet at the center.
• Pull the pan sharply toward you several times, and then tilt the pan so that the back half of the omelet begins to roll over the front portion.
• Use a spatula to help fold over the eggs evenly.
• The omelet should be golden outside.
• Tip the omelet out onto one of the grilled bread slices, shaping it with the spatula, if needed.
• Top with the other slice of grilled bread; halve if you wish, and serve the first sandwich.
• Wipe out the skillet and immediately repeat the process with the remaining bread and filling ingredients.