Spinach And Egg Sandwiches Recipes

SPINACH AND EGG SANDWICHES

Spinach and Egg Sandwiches image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 9

Ingredients

4 plum tomatoes, halved lengthwise
Kosher salt and freshly ground pepper
4 English muffins, split
2 1/2 tablespoons extra-virgin olive oil
1 shallot or 1/4 red onion, thinly sliced
1/4 pound sliced Canadian bacon, cut into thin strips
8 cups baby spinach (about 8 ounces)
4 large eggs
1/3 cup shredded extra-sharp cheddar cheese

Steps:

Preheat the broiler. Arrange the tomatoes cut-side up on one half of a rimmed baking sheet and season with salt and pepper. Broil the tomatoes until they begin to soften, about 2 minutes. Remove from the broiler. Arrange the English muffins on the other half of the baking sheet and brush with 1 tablespoon olive oil. Set aside.
Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Add the shallot and cook, stirring, until soft, about 2 minutes. Add the Canadian bacon and cook, stirring, until lightly browned, about 3 minutes. Stir in the spinach until wilted; season with salt and pepper. Transfer the mixture to a bowl; keep warm. Wipe out the skillet.
Heat the remaining 1/2 tablespoon olive oil in the skillet over medium-high heat. Crack the eggs into the pan, season with salt and pepper, and fry until the whites are set but the yolks are still runny, about 5 minutes. Remove the pan from the heat. Top the tomatoes with the cheese. Return the tomatoes and English muffins to the broiler; broil until the cheese is melted, 2 to 3 minutes. Divide the English muffins among plates, then top each with some of the spinach mixture and a fried egg. Serve with the broiled tomatoes.

Nutrition Facts : Calories 403 calorie, Fat 20 grams, SaturatedFat 5.5 grams, Cholesterol 236 milligrams, Sodium 993 milligrams, Carbohydrate 36 grams, Fiber 5 grams, Protein 21 grams, Sugar 2 grams

STEAK AND EGG SANDWICH WITH CREAMED SPINACH AND ONION RINGS

Steak and Egg Sandwich with Creamed Spinach and Onion Rings image

Provided by Amanda Freitag

Categories main-dish

Time 40m

Yield 4 sandwiches

Number Of Ingredients 23

Ingredients

Kosher salt
2 pounds baby spinach
1/2 cup (1 stick) unsalted butter
1/2 cup diced Spanish onion
2 tablespoons minced garlic
1/2 cup all-purpose flour
2 cups milk
1 cup heavy cream
1/8 teaspoon grated nutmeg
1/8 teaspoon cayenne pepper
2 large Spanish onions, cut into 1/2- thick inch rings, separated
1 cup all-purpose flour
2 teaspoons Old Bay seasoning
1 1/2 teaspoons baking powder
1 cup club soda
Vegetable oil, for deep frying
Kosher salt
1 pound skirt steak, cut into 4 portions
1 teaspoon kosher salt
1 teaspoon ground black pepper
2 tablespoons vegetable oil
4 Kaiser rolls, split, buttered, and lightly toasted on a griddle
4 large eggs, fried

Steps:

For the creamed spinach: Put some ice and cold water in a bowl. Bring a pot of salted water up to a boil. Add the spinach, cook it for 2 minutes, and then transfer it to the ice water to stop the cooking. Drain the spinach in a colander, and then squeeze it with your hands until all the excess liquid has been removed.
In a medium saucepan, melt the butter over medium-low heat. Add the onion, garlic and 1/4 teaspoon salt and sweat the vegetables, stirring frequently, until they are soft but have taken on no color, about 6 minutes. Add the flour and stir to create a roux. Cook, stirring continuously to make sure it doesn't burn, for 3 minutes. Whisk in the milk and cook until the flour is completely dissolved and there are no lumps. Turn down the heat to maintain a low simmer and cook for 3 minutes. Whisk in the cream, return the mixture to a simmer, and fold in the spinach. Stir in the nutmeg, cayenne and 2 teaspoons salt. Cook for 2 more minutes and season with additional salt. Keep warm.
For the onion rings: Heat about 3 inches of oil to 375 degrees F in a large, wide heavy-bottomed pot over medium heat. Whisk the flour, Old Bay and baking powder in a medium bowl. Slowly stir in the club soda until smooth. Working in batches, dip each onion ring in batter to evenly coat. Fry the onion rings until golden brown and crispy, about 2 minutes. Drain the rings on paper towels and immediately season with salt.
For the steak: Put a large pan over high heat. Allow the pan to get very hot, almost smoking. Pat the steak dry with paper towels. Sprinkle the meat on both sides with the salt and pepper. Add some oil to the hot pan and carefully add the steak. To ensure a good sear, do not move steak in the pan. Cook for 4 minutes, flip, and cook for another 4 minutes for medium-rare. Let the steak rest for 3 minutes before slicing.
For the sandwiches: Add 1/4 cup of warm creamed spinach to the bottom halves of the Kaiser rolls. Slice each portion of steak in half, or desired-size pieces, and put them on top of the creamed spinach. Add a fried egg to each sandwich and top with Kaiser roll tops. Serve with onion rings.

WHITE CHEDDAR, EGG AND SPINACH SANDWICH

White Cheddar, Egg and Spinach Sandwich image

Start your morning with an egg and spinach sandwich! You'll want to begin every morning with our recipe for a White Cheddar, Egg and Spinach Sandwich.

Provided by My Food and Family

Categories Breakfast Eggs

Time 15m

Yield 4 servings

Number Of Ingredients 6

Ingredients

4 eggs
1/4 tsp. crushed red pepper
1 cup loosely packed chopped fresh spinach
4 thin whole wheat bagels, split, toasted
4 KRAFT Slim Cut Extra Sharp White Cheddar Cheese Slices
4 slices cooked OSCAR MAYER Turkey Bacon

Steps:

Whisk eggs with crushed pepper until blended. Add to medium nonstick skillet; cook on medium heat 2 min. or until almost set, stirring occasionally.
Add spinach; cook and stir 1 to 2 min. or until egg mixture is completely set.
Fill bagel halves with egg mixture, cheese and bacon to make 4 sandwiches.

Nutrition Facts : Calories 280, Fat 11 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 210 mg, Sodium 570 mg, Carbohydrate 26 g, Fiber 5 g, Sugar 4 g, Protein 18 g

EGG & SPINACH OPEN-FACED SANDWICH

Egg & Spinach Open-Faced Sandwich image

Here's a quick and tasty open-face egg sandwich for one. Get out the baby spinach leaves and the mayo and let's get cracking.

Provided by My Food and Family

Categories Dairy

Time 10m

Yield 1 serving

Number Of Ingredients 4

Ingredients

1 slice whole wheat bread, toasted
1 Tbsp. KRAFT Real Mayo
1/4 cup loosely packed baby spinach leaves
1 hard-cooked egg, sliced

Steps:

Spread toast with mayo.
Top with spinach and egg.

Nutrition Facts : Calories 240, Fat 17 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 190 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 10 g

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