Emerils Steak And Egg Breakfast Panini Recipes

EMERIL'S FAVORITE FRIED EGG SANDWICH

Steps:

• Spread 1/2 tablespoon of the butter on 1 side of each slice of bread (3/4 teaspoon butter per slice).
• Heat a large skillet over medium heat and add the buttered slices, buttered side down. Push the bread to the side of the pan and add the remaining 1/2 tablespoon butter to the other side. Add the ham and egg to the buttered side of the pan, and season the egg lightly with salt and pepper. Using a spatula, pierce the egg yolk so that it runs. Cook until the egg begins to firm and the ham browns, about 30 seconds.
• Using the spatula, flip both the ham and the egg and cook for 30 seconds. Stack the ham and egg on 1 unbuttered side of the toast and top with the other slice, buttered side up.
• Place the egg sandwich on a plate. If desired, top with grated cheese or other toppings, and serve immediately.

STEAK & EGG PANINI RECIPE - (4.4/5)

Steps:

• Preheat an electric panini press to high (400°F) according to the manufacturer's instructions. Season the steaks with salt and pepper. Place the steaks on the panini press. Close the lid and cook for 3 to 5 minutes for medium-rare, or until done to your liking. Transfer the steaks to a cutting board, cover loosely with aluminum foil and let rest for 5 minutes. Cut the steaks into strips 1/4 inch wide. In a bowl, whisk together the eggs, milk, parsley, chives, salt and pepper. In a nonstick fry pan over medium heat, warm 2 tablespoons of the melted butter. Add the egg mixture and, using a silicone spatula, stir frequently until soft curds form, 3 to 4 minutes. Remove the scrambled eggs from the heat. Reduce the heat on the panini press to medium (350°F). Brush one side of each bread slice with the remaining 4 tablespoons melted butter. Lay 6 slices, buttered side down, on a work surface, and arrange 3 or 4 steak slices on each one. Top each with 1/4 cup scrambled eggs and 1 cheese slice. Top with another bread slice, buttered side up. Place 2 sandwiches on the panini press and close the lid. Cook until the sandwiches are nicely grill-marked and the cheese has melted, about 3 minutes. Repeat with the remaining sandwiches. Serve with hot sauce.

SCRAMBLED EGG BREAKFAST PANINI

Steps:

• Scramble eggs in frying pan.
• Melt butter. Brush onto each slice of bread.
• Sprinkle cheese onto one side of bread.
• Place turkey and/or bacon.
• Place eggs on top of meat.
• Place in panini maker or George Foreman Grill.

STEAK, EGG, AND CHEESE BREAKFAST SANDWICH RECIPE BY TASTY

Steps:

• Generously the season steak on both sides with the McCormick Grill Mates Montreal Steak Seasoning . Press the seasoning into the meat.
• Heat a greased cast-iron skillet over high heat. When hot, add the steak. Sear on both sides, about 3-4 minutes per side, until meat is cooked to desired temperature. Let steak rest for 5-10 minutes, then slice thinly against the grain.
• While the steak is resting, prepare the eggs. Whisk 1 egg with ½ teaspoon water, ¼ teaspoon salt, and ¼ teaspoon black pepper. (This step will be repeated with each of the 4 eggs).
• Heat a nonstick skillet over low heat. Melt 1 teaspoon of butter in the pan. Pour in the beaten egg and tilt the pan so the egg coats the pan in an even layer. Place 1 slice of cheese in the center. Use a spatula to fold the sides of the egg over the cheese until you have a square with the cheese covered in the middle. Slide the egg onto a biscuit. Top with a few slices of steak and the top biscuit half.
• Repeat with the rest of the eggs, biscuits, and steak.
• Serve immediately.

BREAKFAST SCRAMBLED EGG PANINI

Steps:

• Scramble up the eggs loosely and set aside.
• Warm panini maker.
• Spread avocado on two pieces of bread.
• Add one piece of cheese to each.
• Add ham to each.
• Add one-half of the eggs to each piece of bread.
• Place a slice of cheddar on each.
• Cover with second slice of bread and place them on panini maker.
• Cook around three minutes and serve.

EMERIL'S BREAKFAST-IN-BED BAKED EGGS

Steps:

• In a medium bowl, sift together flour, 1 teaspoon salt, and 1/4 teaspoon pepper. Make a well in center of flour mixture; whisk egg yolks and 1/4 cup milk into flour mixture, then gradually add 1 cup milk to form a smooth batter. Let rest at least 30 minutes (or refrigerate in an airtight container overnight).
• Preheat oven to 425 degrees. Butter six 4-ounce ramekins. In a medium skillet, melt butter over medium. Add onion and cook until translucent, 8 minutes; let cool 10 minutes. Divide onion, ham, and Gruyere among ramekins.
• Whisk egg whites until soft peaks form. Gently fold into batter with a rubber spatula. Spoon over onion mixture and sprinkle with chives. Place ramekins on a rimmed baking sheet and bake until golden and puffed, 18 to 20 minutes. Serve warm.