Grubs Ooh La La Egg Sandwich Recipes

Steps:

• Spread 1/2 tablespoon of the butter on 1 side of each slice of bread (3/4 teaspoon butter per slice).
• Heat a large skillet over medium heat and add the buttered slices, buttered side down. Push the bread to the side of the pan and add the remaining 1/2 tablespoon butter to the other side. Add the ham and egg to the buttered side of the pan, and season the egg lightly with salt and pepper. Using a spatula, pierce the egg yolk so that it runs. Cook until the egg begins to firm and the ham browns, about 30 seconds.
• Using the spatula, flip both the ham and the egg and cook for 30 seconds. Stack the ham and egg on 1 unbuttered side of the toast and top with the other slice, buttered side up.
• Place the egg sandwich on a plate. If desired, top with grated cheese or other toppings, and serve immediately.

Steps:

• Cook shrimp in boiling salted water 2 minutes. Drain and cut into scallops. Place some clarified butter in a casserole dish on the heat. Add the onion, carrot and celery. Place the chicken on the bed of vegetables. Cover and allow to steam for 1 minute. In another pan on the heat place some clarified butter, add the mushrooms (vein side up), lemon juice, water and season with salt and pepper. Allow to cook gently 4 minutes. Cover the chicken with the stock and add the basil, parsley stalks and bay leaf. Bring to the boil and then allow the chicken to poach covered for 30 minutes. Melt the butter in the saucepan and then add the flour, forming a roux. Add the liquid from the mushrooms and then strain off 1 cup of the chicken stock and add to roux. Whisk until smooth. Season with salt and pepper. Bring to the boil and then simmer for 10 minutes, whisking from time to time. Add the egg yolk to the sauce and then the cream. Whisk to combine and then add shrimp and mushrooms to sauce with 1 tablespoon brandy. Remove chicken from pot. Slice off thighs at ball and socket joint and then remove the skin. Trim off first leg joint. Detach the whole breast at wishbone. Press down and then lift meat off the rib cage. Cut whole breast in half. Remove skin. Lay chicken on serving dish and coat with sauce. Decorate with slices of truffle.

Steps:

• Preheat the oven to 350 degrees F.
• Heat a heavy frying pan and sear your piece of meat on all sides, remove. Heat the oil in the same pan and saute the spring onions, garlic and ginger until softened. Add the soy sauce, half of the coriander, and the chilies.
• Place the seared meat in a roasting tin. Pour over the fried vegetable mixture. Add the lemongrass and pour the coconut milk and lime juice over the meat. Roast for 40 minutes.
• Place beef on a serving dish. Strain the sauce, add the rest of the chopped coriander and pour over the meat. Serve immediately.

Steps:

• COOK and stir peppers in small nonstick skillet on medium heat 2 to 3 min. or until crisp-tender. ADD eggs; cook 2 to 3 min. or until set, stirring occasionally. PLACE Singles pieces on bottom halves of muffins; cover with egg mixture, A.1. and tops of muffins.