SOUTHWEST EGG AND CHEESE BOATS
The filling only needs a couple minutes to assemble, and the result is a flavor-packed hot sandwich that works as part of a casual brunch or weeknight meal.
Provided by Jill Lightner
Categories Breakfast and Brunch Eggs
Time 43m
Yield 2
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with parchment paper.
- Make a V-shaped cut in each roll, leaving the ends intact. Lift out V-shaped wedge. Hollow out rolls gently to make shallow bread bowls, being careful not to cut through the bottom or sides. Place bread bowls on the prepared baking sheet.
- Whisk eggs in a bowl. Add milk; whisk until well blended. Stir in green chile peppers, Cheddar cheese, pepper Jack cheese, paprika, and salt. Pour mixture slowly into the prepared rolls, spreading evenly with a spoon.
- Bake in the preheated oven until egg mixture is completely set and cheese is lightly browned, about 30 minutes. Cool for 3 minutes before serving.
Nutrition Facts : Calories 564 calories, Carbohydrate 6 g, Cholesterol 479.8 mg, Fat 43.5 g, Fiber 0.9 g, Protein 37.4 g, SaturatedFat 23.6 g, Sodium 1716.4 mg, Sugar 2.9 g
BEST EVER EGG & CHEESE SANDWICH
This is an old family favorite. I have added a little heat to it with the pepper flakes. Fried onions are also a nice option to make it a little special. Try it with a little Thousand Island Dressing. Cheddar cheese is fine but Cheez Whiz does the trick!
Provided by GaylaV
Categories Lunch/Snacks
Time 5m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Melt margarine in frying pan.
- Add egg (don't break the yolk, but if you do that is alright too!).
- Gently fry the egg.
- Sprinkle the egg with the salt, black pepper and red pepper flakes. (if you don't like hot, leave them off).
- Flip the egg over. I like the yolk to be a bit soft. Polk the yolk after you have turned the egg so that a bit of the yolk seeps out.
- Spread the Cheez Whiz on one side of the bread.
- Put the egg on the bread and top with the other slice of bread. (I like the side with the pepper flakes to meet the Cheez Whiz).
- Return the sandwich to your fryng pan and grill until golden, flip over and grill the other side. (I don't butter the sandwich before frying).
- Enjoy!
BACON, EGG AND CHEESE SANDWICH
For Millie Peartree, a chef and lifelong New Yorker, the bacon, egg and cheese "is everything you need: salty, crunchy, creamy, filling." Because the iconic New York sandwich (which is also known as a "baconeggandcheese" or "B.E.C." when you're in a hurry), is made at thousands of carts and bodegas in all five boroughs, many locals wouldn't think to cook one at home. But if you're desperate for the resuscitation only a B.E.C. can provide, this homestyle adaptation delivers: gooey cheese, crispy bacon and eggs smushed between a buttered roll then wrapped tightly in foil. The only in-person experience you'll miss is waving goodbye to the bodega's owner and cat.
Provided by Ali Slagle
Categories breakfast, easy, for one, quick, sandwiches, main course
Time 20m
Yield 1 sandwich
Number Of Ingredients 7
Steps:
- Bring a large piece of parchment paper or foil to the stove. Heat a medium (10-inch) nonstick skillet over medium. Grease the skillet generously with butter. Place one side of the roll in the skillet, cut-side down, and toast until golden, 2 to 4 minutes. Transfer the toasted half to the parchment, cut-side up. Repeat with more butter and the other half of the roll. (The second side will take less time, as the pan gets hotter.)
- If you're using beef or turkey bacon, add 1 tablespoon butter to the skillet. Add the bacon and cook over medium until browned and crisp, 2 to 4 minutes per side. As the bacon cooks, press it down with a spatula. (This helps the fat render, producing crunchier bacon.) Turn off the heat and transfer the bacon to the bottom roll. Pour off all but 1 tablespoon of the fat.
- Pour the eggs into the skillet, season with salt and pepper and set over medium-low. Using a spatula, pull the egg toward the center and tilt the skillet so the egg runs to the empty part of the skillet. Repeat this all around until the surface of the egg is no longer runny but still shiny. Add the cheese on the top, tearing into smaller pieces for even coverage. Cook, undisturbed, until the top of the egg is matte, just a minute. Remove from heat, fold the egg in half, and then in half again. Transfer to the bottom roll.
- Add ketchup and hot sauce as desired, then add the top roll and press down. Wrap in the parchment, smush again, and let sit for a couple minutes for all the elements to steam together. Cut in half and eat.
NATE'S SPICY EGG AND CHEESE SANDWICH
This is my husband's favorite sandwich, he loves fried egg sandwiches and also grilled cheese and this is a combination of the two. The secret ingredient here is mayonnaise, you put it on the outside of the bread instead of butter. I know that you all are probably think I am crazy, but I learned this trick working at a restaurant in college. Mayo on the outside of the bread will give you that crispy, crunchy, buttery goodness that you can only seem to get when you order grilled cheese from an old diner. Yum!
Provided by AZ to AK
Categories Lunch/Snacks
Time 20m
Yield 1 sandwich
Number Of Ingredients 8
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.
Nutrition Facts : Calories 554.7, Fat 32.6, SaturatedFat 14.8, Cholesterol 475.4, Sodium 821.5, Carbohydrate 33.2, Fiber 4.1, Sugar 8.1, Protein 32.8
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- Next, put a non-stick pan on medium flame and melt butter in it. Once the butter has melted, crack open eggs in the pan. Cook the eggs until the egg whites are completely settled and the egg yolk becomes thick. Top it up with black pepper powder and salt to add more flavour. Then, remove the eggs from the pan and keep them aside.
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- Add the remaining bread slices to cover the sandwich. Make sure to keep the side with butter on it, facing upwards.
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