BEEF AND EGG SANDWICH
Make and share this Beef and Egg Sandwich recipe from Food.com.
Provided by JAMIE
Categories Lunch/Snacks
Time 25m
Yield 2 sandwiches, 2 serving(s)
Number Of Ingredients 8
Steps:
- Cook green pepper on med heat in frying pan.
- Add uncooked ground beef.
- Add other ingredients except cheese and eggs.
- Cook until beef browns.
- Add eggs and stir in until they are scrambled and mixed with other ingredients.
- Add cheese and stir until melted.
- Put on toast and enjoy!
TEXAS TOAST BRISKET CHEESY EGG SANDWICH
Steps:
- For the brisket: Put the brisket and broth in a medium high-sided skillet and heat gently over medium heat just until warmed through, about 10 minutes.
- For the Texas toast: Heat a cast-iron griddle pan over medium-high heat. Add 4 tablespoons of the butter and melt. Put the bread on the griddle and toast until golden brown, 2 to 3 minutes. Flip and cook the second side until golden brown, another 2 to 3 minutes, adding more butter if necessary.
- For the cheesy eggs: Melt the butter in a large nonstick pan over medium heat until the foaming stops. Add the eggs and green onions and cook slowly, stirring, until soft mounds form, 3 to 4 minutes. Fold in the havarti and season with salt and pepper. Transfer to a plate to stop the cooking.
- Put the toast on a cutting board. Top each piece with several slices of brisket, some of the eggs and some chow-chow. Serve immediately.
FRIED EGG SANDWICH
Great comfort food! You can use any type of bread or cheese that you want for this quick and easy breakfast. Serve with fruit and juice and/or milk for a full breakfast.
Provided by Erica
Categories 100+ Breakfast and Brunch Recipes Eggs Breakfast Sandwich Recipes
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- In a large skillet, melt butter over medium high heat. Crack eggs in pan and cook to desired firmness. Just before eggs are cooked, place a slice of cheese over each egg.
- After cheese has melted, place each egg on a toasted slice of bread. Season eggs with salt and pepper. Spread mayonnaise and ketchup on remaining slices of bread and cover eggs with bread to make 4 sandwiches. Serve warm.
Nutrition Facts : Calories 385.6 calories, Carbohydrate 28.2 g, Cholesterol 220.6 mg, Fat 23 g, Fiber 1.2 g, Protein 16.6 g, SaturatedFat 9.6 g, Sodium 969.8 mg, Sugar 4.5 g
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- Put the eggs in a medium saucepan filled with cold water and bring to a rapid boil. Cover and let stand off the heat for 10 minutes. Drain and fill the pan with cold water, shaking the eggs against the side of the pan to crack them. Peel the eggs and coarsely chop them. In a medium bowl, combine the mayonnaise, paprika, dry mustard, chives, Worcestershire and hot sauce. Add the chopped eggs and celery and season with salt and pepper. Refrigerate the egg salad.
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