Mothers Scrambled Egg And Dill Pickle Sandwich Recipes

MOTHERS SCRAMBLED EGG AND DILL PICKLE SANDWICH

Steps:

• Scramble eggs in butter til done.
• Top one slice of bread with cooked egg and cover egg with sliced dill pickle.
• Salt and pepper to taste.
• Top with other slice of bread.
• You could toast your bread or add mayonaise to bread before sandwiching.

TOM'S SCRAMBLED EGG SANDWICH

Steps:

• Beat eggs, milk, and salt together in a bowl.
• Heat a small nonstick skillet over medium heat. Cook eggs in hot skillet without stirring until set on the bottom, about 1 1/2 minutes. Flip eggs and cook without stirring until set on the other side, about 1 minute more. Remove from heat.
• Spread 1 tablespoon of mayonnaise on each piece of toast. Spread mustard over mayonnaise onto each piece of toast. Place eggs on one piece of toast and top with remaining toast.

CHICAGO-STYLE BREAKFAST BISCUIT EGG SANDWICH

Steps:

• For the biscuits: Preheat the oven to 425 degrees F.
• In a large bowl, combine the flour, butter, poppy seeds, salt and baking powder. Toss together to coat the butter in flour. Using clean hands, break up the butter into pea-size pieces.
• Add the sport peppers and onion. Slowly add the buttermilk and mix together with a wooden spoon or spatula until a shaggy dough forms.
• Turn out the dough onto a floured surface and gently knead just until it comes together. Pat down the dough until it is about 1 inch thick, fold in half, pat down the dough again and fold in half the other way. Cut out with a floured biscuit cutter (3- to 4-inch) or floured rim of a water glass (you should have 4 large biscuits) and place on a cast-iron skillet or parchment-lined baking sheet. Cook until golden brown on the tops, 20 to 22 minutes.
• For the special sauce: In a medium bowl, combine the relish and mustard. Set aside.
• For the sandwiches: In a medium skillet over high heat, add the hot dogs, cut-sides down, and cook until crispy and golden, 2 to 3 minutes per side. Set aside.
• In a large bowl, crack and scramble the eggs. Add 2 tablespoons water and whisk together. In a large nonstick skillet over medium heat, add the eggs. Using a rubber spatula or wooden spoon, move the eggs back and forth until you reach a desired scramble. Sprinkle with the celery salt. Set aside.
• Slice open the biscuits, top with the eggs, hot dogs, special sauce, tomatoes and dill pickle chips.

DILLY SCRAMBLED EGGS

Steps:

• In a large skillet, melt butter over medium-high heat. Whisk the eggs, water, salt and pepper; add to skillet. Add cheese and dill. Cook and stir until set and cheese is melted.

SPICY SCRAMBLED EGG SANDWICHES

Steps:

• In a 10-in. skillet coated with cooking spray, cook green pepper and onion over medium heat until tender, about 8 minutes., In a large bowl, whisk the eggs, egg whites, water, salt, mustard, pepper and hot pepper sauce. Pour into skillet. Add corn and bacon; cook and stir until the eggs are completely set. Spoon onto English muffin bottoms; replace tops. Serve immediately.

STUFFED PICKLE EGG ROLLS

Steps:

• Combine crabmeat, cream cheese, celery, green onion, Worcestershire sauce, and seafood seasoning in a mixing bowl. Stir until evenly combined.
• Use a spoon to scoop out and discard the seeds from each pickle half to create 16 boats. Spoon a tablespoon of cream cheese mixture into one pickle boat and top with the the other half of the pickle to seal. Repeat with remaining pickles and cream cheese mixture.
• Place an egg roll wrapper on a clean surface in diamond shape with one corner facing you. Top with a stuffed pickle. Fold up bottom half of wrapper and tightly fold in sides. Gently roll and seal with a couple drops of water. Repeat with remaining wrappers and pickles.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Place 4 egg rolls in the hot oil and cook until golden brown, about 5 minutes. Remove egg rolls using tongs and place on a paper towel-lined plate. Repeat with remaining egg rolls.