Supa Dupa Egg Sandwich Recipes

SUPA-DUPA EGG SANDWICH

Steps:

• Place a frying pan over medium heat. Form the ground beef into a patty and cook to desired doneness. Fry egg in a small, lightly oiled pan over medium heat. Flip the egg over and cover with cheese. Cook until the yolk has hardened and the cheese has melted.
• Spread ketchup and mayonnaise onto the bread slices . Place the egg on one of the slices of bread. Heat the ham in the pan, and place on top of the egg. Top with hamburger and tomato slices. Place the other slice of bread on top, and slice in half.

ITALIAN EGG SANDWICH

Steps:

• Heat 2 teaspoons of oil in a heavy small skillet over medium heat. Crack the egg into the skillet. Sprinkle with salt and pepper. Cover and cook until the white is firm and the yolk is almost set, about 4 minutes. Season with salt.
• Meanwhile, toast the bread until golden brown. Rub the garlic over the toast. Sprinkle with the Parmesan. Spoon the drained marinara sauce over the Parmesan. Top with the egg. Place the open-faced sandwich on a plate and serve.
• In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and simmer covered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
• Add half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
• If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

SCRAMBLED EGG BREAKFAST SANDWICHES WITH PATE

Steps:

• Preheat the oven to 375 degrees F. Wrap each roll in foil and bake until crisp on the outside, about 15 minutes.
• Meanwhile, toss the carrot, cucumber, vinegar and 2 teaspoons fish sauce in a bowl; set aside, stirring occasionally, 10 minutes. Combine the mayonnaise, Sriracha and the remaining 1 teaspoon fish sauce in a small bowl. Beat the eggs in a medium bowl.
• Unwrap the rolls; spread the bottom buns with the mayonnaise mixture and top with the pate.
• Heat the vegetable oil in a large nonstick skillet over medium heat. Add the eggs and cook, stirring, until just set, about 3 minutes; divide among the rolls. Add the basil and carrot-cucumber salad to the sandwiches and drizzle with some of the vinegar mixture from the salad bowl. Serve with potato chips; sprinkle the chips with vinegar and drizzle with Sriracha.

SUPA-DUPA EGG SANDWICH

Steps:

• Place a frying pan over medium heat. Form the ground beef into a patty and cook to desired doneness. Fry egg in a small, lightly oiled pan over medium heat. Flip the egg over and cover with cheese. Cook until the yolk has hardened and the cheese has melted.
• Spread ketchup and mayonnaise onto the bread slices . Place the egg on one of the slices of bread. Heat the ham in the pan, and place on top of the egg. Top with hamburger and tomato slices. Place the other slice of bread on top, and slice in half.

SALSA & SCRAMBLED EGG SANDWICHES

Steps:

• In a large bowl, whisk eggs, salt and pepper. Place a large nonstick skillet coated with cooking spray over medium-high heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Add 1/2 cup salsa and cheese; stir gently until cheese is melted., Spread cut sides of English muffins with cream cheese and remaining salsa. Top with scrambled eggs and avocado. Squeeze lime juice over tops. If desired, serve with sour cream.

CUSTARD EGG SANDWICH ON SHOKUPAN

Steps:

• Preheat oven to 300°F. Bring a kettle of water to a boil. Butter a 9-inch square baking dish. In a large bowl, whisk eggs thoroughly. Whisk in milk, cream, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Pour into prepared dish.
• Place dish inside a roasting pan on center rack of oven; add water to come halfway up sides. Cover pan with a baking sheet and bake 30 minutes. Uncover and continue baking until center is a bit wiggly, 3 to 5 minutes more. Remove dish from oven and water bath; let cool on a wire rack.
• Toss watercress with vinegar and oil; season. Toast and butter bread. Cut egg custard into 3-by-3-inch pieces. Place each on a slice of bread; top with salad and second slice. Serve immediately.