BACON, EGG, AND TOMATO CLUB SANDWICHES
Provided by Maggie Ruggiero
Categories Sandwich Egg Tomato Brunch Kid-Friendly Quick & Easy Father's Day Lunch Bacon Gourmet Dairy Free Peanut Free Tree Nut Free Soy Free Small Plates
Yield Makes 8 servings (makes 4 large sandwiches)
Number Of Ingredients 7
Steps:
- Stir together mayonnaise, chives, and a pinch each of salt and pepper. Spread 4 slices of toast with some of mayonnaise and top with half of egg, tomato, bacon, and herbs. Spread both sides of 4 more slices of toast with mayonnaise and place on top. Cover with remaining egg, tomato, bacon, herbs, and toast (spread with mayonnaise). Secure sandwiches with picks and cut as desired.
PASTA WITH MUSHROOMS, FRIED EGGS AND HERBS
This fall-inspired, earthy pasta uses a combination of mushrooms for depth of flavor and is topped with a runny egg, which silkens up the sauce. Supermarkets these days generally have a good selection of different varieties such as cremini and shiitake, but if your standard white-button mushroom is all that's available, this dish will still be a winner. If you're not feeling pasta, the mushrooms are equally good served on top of creamy polenta or on their own. Red wine not optional.
Provided by Colu Henry
Categories dinner, lunch, weekday, weeknight, pastas, main course
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of well-salted water to a boil and cook pasta until it's al dente, 1 to 2 minutes less than package directions. Drain, reserving 1 1/2 cups pasta water.
- Meanwhile, heat 1 tablespoon olive oil in a nonstick skillet over medium heat. Crack the eggs into the skillet and season with salt and pepper. Fry until the undersides are golden and crispy and the yolk is still runny, 2 to 4 minutes. Using a spatula, transfer eggs to a paper towel-lined plate.
- Heat 2 tablespoons of butter and the remaining olive oil in a 12-inch skillet over medium heat. Once the butter melts, add the mushrooms and sauté until deeply browned, about 12 to 15 minutes. Add the shallots, garlic, thyme and red-pepper flakes, and cook for 1 minute. Season well with salt.
- Add the pasta to the skillet along with the remaining butter, grated cheese and 1 cup of the pasta water, tossing everything together until the butter melts and the sauce is glossy, 1 to 2 minutes. Add the parsley and toss again to combine, adding more of the pasta water as needed to loosen up the sauce.
- Serve in bowls with a fried egg on top of each portion and scatter with the mint, if using. Pass additional grated cheese at the table and drizzle with a bit more of the olive oil if desired.
Nutrition Facts : @context http, Calories 530, UnsaturatedFat 11 grams, Carbohydrate 68 grams, Fat 21 grams, Fiber 6 grams, Protein 19 grams, SaturatedFat 8 grams, Sodium 609 milligrams, Sugar 6 grams, TransFat 0 grams
AVOCADO BLT CLUB
This is something I used to make at my cafe, The Flying Apron. What with all of the recipes I make here on Food I had kind of forgotten about it. DH ask me last night if I could remember how it was made, and I said "sure that was an easy one"
Provided by Annacia
Categories Lunch/Snacks
Time 16m
Yield 2 sandwichs
Number Of Ingredients 7
Steps:
- Toast the bread to your liking.
- Build sandwich by adding mayo and layers of bacon and lettuce to one slice of toasted bread.
- Top with another slice of bread with mayo and layer with half the avocado and tomato slices'.
- Season with salt and pepper, and cover with the last slice of toasted bread.
- Tip: prep the tomato, avocado and lettuce leaves while the bread is toasting and the bacon is cooking.
Nutrition Facts : Calories 480.4, Fat 39.7, SaturatedFat 7.6, Cholesterol 37.9, Sodium 882.2, Carbohydrate 23.3, Fiber 8, Sugar 6, Protein 12.2
FRIED-EGG BREAKFAST BLT WITH WATERCRESS
An ode to the BLT, this breakfast-ready version uses canadian bacon for a meatier twist and relies on watercress for the "L" in the sandwich, which adds a fresh, almost citrus-like crunch to each bite.
Provided by Martha Stewart
Categories Pork Recipes
Time 20m
Number Of Ingredients 8
Steps:
- Heat oil in a large cast-iron or nonstick skillet over medium-high. Add bacon in a single layer and cook, flipping once, until warmed through, 2 to 3 minutes. Transfer to a plate; cover to keep warm.
- Return skillet to medium-high (add more oil if necessary). Crack eggs into skillet, season with salt and pepper, and fry until whites are set but yolks are still runny, 3 to 4 minutes.
- Spread mayonnaise onto bread; divide bacon and tomatoes between slices. Season tomatoes with salt and pepper. Top with watercress, eggs, and remaining bread slices.
MUSHROOM AND FRIED-EGG BLT CLUB
Steps:
- In a large nonstick skillet, cook the bacon over moderate heat, turning once, until crisp, about 4 minutes per side. Drain on paper towels. Wipe out the skillet. In the skillet, melt the butter in the 1 tablespoon of olive oil. Add the mushrooms and season with salt and pepper. Cover and cook over moderate heat until the mushrooms soften and release their liquid, about 7 minutes. Uncover and cook, stirring often, until the mushrooms are richly browned, about 8 minutes longer. Transfer the mushrooms to a bowl. Wipe out the skillet and coat it with a thin film of olive oil. Crack the eggs into the skillet and fry them over easy over moderate heat, about 3 minutes on one side and about 30 seconds on the other side. Season the eggs with salt and pepper. On a work surface, spread 8 slices of the whole wheat toast with mayonnaise. Top 4 of these with the lettuce, tomato slices and bacon; top the other 4 with the mushrooms and fried eggs. Stack the sandwiches and voer with the remaining 4 slices of toast. Cut the sandwiches in half and serve. TOTAL: 35 MIN
MUSHROOM AND FRIED-EGG BLT CLUBS
These knife-and-fork club sandwiches rearrange all the elements of a classic hearty breakfast - runny fried over-easy eggs, whole wheat toast or English Muffin and crisp strips of bacon.;) WOW!!! Recipe by Marcia Kiesel, F&W Magazine, December 2008 edition. From: Top Weekend Breakfasts. As a matter of fact we are having these tonight along with some other breakfast items -- just a few of us! Can't wait! I really like these! This is my answer to fast foods!
Provided by Manami
Categories Breakfast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large nonstick skillet, cook the bacon over moderate heat, turning once, until crisp, about 4 minutes per side.
- Drain on paper towels; wipe out the skillet.
- In the skillet, melt the butter in the 1 tablespoon of olive oil.
- Add the mushrooms and season with salt and pepper.
- Cover and cook over moderate heat until the mushrooms soften and release their liquid, about 7 minutes.
- Uncover and cook, stirring often, until the mushrooms are richly browned, about 8 minutes longer; transfer the mushrooms to a bowl.
- Wipe out the skillet and coat it with a thin film of olive oil.
- Crack the eggs into the skillet and fry them over easy over moderate heat, about 3 minutes on one side and about 30 seconds on the other side.
- Season the eggs with salt and pepper.
- On a work surface, spread 8 slices of the whole wheat toast with mayonnaise.
- Top 4 of these with the lettuce, tomato slices and bacon; top the other 4 with the mushrooms and fried eggs.
- Stack the sandwiches and cover with the remaining 4 slices of toast.
- Cut the sandwiches in half and serve with a pickel and maybe some chips!
Nutrition Facts : Calories 642.6, Fat 39, SaturatedFat 13.4, Cholesterol 257.6, Sodium 911.4, Carbohydrate 53.7, Fiber 10.5, Sugar 13.8, Protein 25.8
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