Eggwich Recipes

Steps:

• Beat eggs, milk or cream and hot sauce with salt and pepper. Mix together the preserves and mustard. Spread the mixture on 1 side of each slice of bread. Face the coated sides in and make sandwiches of ham, cheese and turkey, folding meat and cheese to fit the bread.
• Heat a skillet with butter over medium heat. Coat sandwiches in egg and cook 3 minutes on each side until deeply golden and warmed through. Cut sandwiches from corner to corner and serve.

Steps:

• Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and place in the refrigerator until cold, about 30 minutes.
• Peel the shells off the eggs. Take the yolk from 1 egg and discard. Chop remaining yolk and both egg whites into small bits, leaving it chunky to add texture; place in a bowl. Add Greek yogurt and mustard; mix well. Mix in cherry tomatoes and chives, then mix in lemon juice. Season with dill, garlic powder, sea salt, and pepper.
• Put egg salad on a slice of toasted bread. Add spinach and put the other piece of bread on top.

Steps:

• Note: If you are adding tomato, bacon or ham, put it in the skillet first. Arrange the ham or bacon to fit the bread. Break the egg over the tomato, bacon or ham.
• Break the egg and yolk into a buttered/sprayed preheated skillet on medium low heat.
• Try to keep the egg about the same size as your bread.
• Salt and pepper to taste.
• Place a slice of bread on the egg when the egg is almost cooked through but still gooey on top. The egg will adhere to the bread when you've finished the sandwich.
• Flip the sandwich over to brown the bread.
• Place a slice of cheese on top of the egg. To keep thinly sliced bread from burning, place a cover over the skillet to melt the cheese faster.
• Place the second slice of bread on the egg and cheese when the cheese begins to melt.
• Turn the sandwich over to brown the other side.
• Enjoy.