Hot Jam Breakfast Sandwiches Recipes

HOT JAM SANDWICH

Steps:

• Lightly beat together the egg, caster sugar and vanilla essence in a shallow dish and set aside.
• Spread the jam on to one slice of the bread and then place the other slice on top, pressing together firmly.
• Melt the butter in a large skillet over a medium-low heat.
• Soak the sandwich in the egg mixture until all of the egg has been absorbed.
• Fry in the butter for 1-2 minutes each side until golden brown.
• Slice the sandwich in half and sprinkle with the extra caster sugar.
• You may serve with a scoop of ice cream, yoghurt or a dollop of whipped cream or all by itself.

JAMMY FRENCH TOAST / HOT JAM SANDWICH

Steps:

• Beat the egg, sugar and vanilla in a shallow dish.
• Make up your jam sandwich with the bread and jam. Cut the crusts off if you wish (I do!).
• Soak the sandwich in the egg mixture until it has all been absorbed into the sandwich.
• Heat a knob of butter in a frying pan over a medium heat.
• Fry for 1 - 2 minutes on each side or until lovely and golden.
• Serve immediately.

HOT JAM BREAKFAST SANDWICHES

Steps:

• In a bowl, mix butter and coconut; stir in jam and cinnamon. Spread between slices of bread. Grill on a greased skillet until golden brown on both sides.

BISCUIT BREAKFAST SANDWICHES

Steps:

• Make the biscuits: Position a rack in the center of the oven and heat the oven to 425 degrees. Butter a small baking sheet. (Keep the cubed butter cold.)
• Whisk together the flour, sugar, baking powder and salt in a large bowl. Add the cold butter and toss to coat, then cut the butter into the flour using a pastry cutter or rub and pinch it in with your fingers until the mixture resembles coarse sand with no bits larger than the size of gravel.
• Add the milk all at once and quickly stir with a fork until the dough comes together in a shaggy mass. Use the fork to scoop and drop 4 even mounds of dough onto the prepared sheet, spacing apart. Gently pat the tops and sides to form round pucks; it's OK if the tops are a little craggy.
• Bake until golden brown, 20 to 23 minutes. Let cool on the pan on a rack while preparing the fillings.
• Make the fillings: Beat the eggs in a medium bowl until well mixed but not frothy. Season very generously with salt and pepper and beat again. Heat a medium nonstick or well-seasoned cast-iron skillet over medium until hot, 2 to 3 minutes. Add the butter, turn the heat to low and swirl the butter to evenly coat the bottom of the pan. When the butter has melted about halfway, add the eggs all at once. Cook, stirring gently, until mostly set but still a little wet, 1 to 2 minutes, then spread in an even layer.
• Once the bottom and edges are fully set, turn off the heat and cut the egg pancake in quarters using the spatula. Set a slice of cheese over each quarter. Slice each of the biscuits in half and spread jam on both halves. If you want bacon, sausage or ham, place them over the bottom halves. Slide the cheesy egg quarters over the bottom halves (or meat) and fold over any corners that stick out. Sandwich with the top halves and serve warm.

HOT JAM BREAKFAST SANDWICHES

Steps:

• In a bowl, mix butter and coconut; stir in jam and cinnamon. Spread between slices of bread. Grill on a greased skillet until golden brown on both sides.