Salsa Scrambled Egg Sandwiches Recipes

Steps:

• Whisk the eggs with 2 tablespoons water in a large bowl until frothy. Add the butter to a large nonstick pan over medium-low heat. (If it immediately sizzles, the pan is too hot. It should be a slow melt.) Tilt the pan to swirl the butter and coat the bottom and sides of the pan.
• Add the whisked eggs to the pan and allow to rest until a light layer of cooked egg develops on the bottom, 2 to 3 minutes. Use a whisk to stir and scramble the eggs, then let rest again. Repeat this until the eggs are about three-quarters of the way done, then add the salsa. Raise the heat slightly and cook, whisking the salsa into the eggs. Cook to desired texture. Top with cheese and cilantro.

Steps:

• Beat eggs, milk, and salt together in a bowl.
• Heat a small nonstick skillet over medium heat. Cook eggs in hot skillet without stirring until set on the bottom, about 1 1/2 minutes. Flip eggs and cook without stirring until set on the other side, about 1 minute more. Remove from heat.
• Spread 1 tablespoon of mayonnaise on each piece of toast. Spread mustard over mayonnaise onto each piece of toast. Place eggs on one piece of toast and top with remaining toast.

Steps:

• Whisk eggs together with milk and salt.
• Spray a nonstick skillet with vegetable cooking spray or a small amount of butter.
• Heat skillet to medium heat and add eggs.
• Cook, stirring occasionally, until set; season with salt and pepper.
• While eggs are cooking, toast English muffins.
• Top muffin halves with scrambled egg mixture.
• Spoon salsa over eggs and serve.
• If you're want to try the tomatoes or mushrooms or other add-ins, fry them in the butter in a frying pan for 2 to 3 minutes before adding the egg mixture.