Nates Spicy Egg And Cheese Sandwich Recipes

NATE'S SPICY EGG AND CHEESE SANDWICH

Steps:

• Spray a small pan with cooking spray. Over medium high heat break both eggs into pan, pierce the yolks so that they run onto the whites. Season with salt, pepper, and Cajun seasoning to taste.
• When the eggs have set, flip and cook the other side. When eggs are done remove from pan.
• Spread mayonnaise on one side of each piece of bread. In the same pan, place one slice of bread mayonnaise side down, top with one slice of cheese, the cooked eggs, another slice of cheese and the last slice of bread with mayonnaise side facing up.
• Grill until bread is golden and cheese starts to melt, flip and cook on the other side until all the cheese has melted.
• Remove from pan, cut in half and enjoy!
• Note: I have only done this mayo technique with full fat mayonnaise, I don't know if fat-free mayo, miracle whip, or soy mayonnaise works. But if you try any of those let me know.

SPICY SCRAMBLED EGG SANDWICH

Steps:

• Preheat the broiler.
• Whisk the eggs in a large bowl. Whisk in the Calabrian chili oil and half of the chopped chives and season with salt and pepper.
• Melt 2 tablespoons of the butter in a wide nonstick pan over medium-low heat. Add the eggs and cook, slowly agitating them with a rubber spatula to form large curds, 4 to 5 minutes. Turn the heat off 30 seconds before the eggs reach your desired doneness.
• Halve the Parker House rolls and place them on a sheet tray. Spread the remaining 2 tablespoons of butter on each slice and toast until golden brown, 3 to 5 minutes.
• Divide the eggs between the bottom halves of the rolls. Top with the grated Asiago cheese and broil until melted, 1 to 2 minutes. Top with the remaining half bunch of finely chopped fresh chives. Enjoy.