Western Sandwich James Bond Recipes

Steps:

• cook bacon or ham in butter in pan to desired preference.
• Toss in green pepper and onion and cook until vegetables are almost tender.
• Beat eggs in a bowl with salt and pepper.
• Pour over mixture in skillet and cook until eggs are set.
• Turn with a spatula and brown second side lightly.
• Place between 2 slices of buttered toast.

Steps:

• On medium heat fry the green pepper and onions together for around three minutes until soft.
• Add the ham and stir.
• Pour in the beaten egg and mix well.
• Cook for 2 minutes then turn.
• After a minute cut the mixture in half. On one slice of toast place half the egg mixture.
• On top of this place a second slice of toast, the remaining egg and the final slice of toast on top.

Steps:

• Saute peppers and onions in butter until tender.
• Add ham; heat through.
• Beat eggs, and seasonings together.
• Add cheese.
• Pour over ham mixture.
• Cook on low heat until almost set, lifting edges to let uncooked portion run underneath.
• Turn over and cook other side.
• Mix mayonnaise and horseradish together and spread on buttered toast.
• Turn egg onto prepared toast and enjoy.

Steps:

• In a large nonstick skillet, saute onion and green pepper in 1 tablespoon butter until tender. Stir in ham and parsley. Whisk the eggs, salt and pepper. Add egg mixture to skillet (mixture should set immediately at edges). , As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set; cut into wedges. Spread each slice of toast with 1 teaspoon remaining butter. Serve omelet wedges on toast.,

Steps:

• In a large skillet, cook bacon until crisp. Remove to paper towels. Drain, reserving 2 tablespoons of drippings. Cook beef, onion and green pepper in drippings until meat is no longer pink. Add beans, tomato sauce, chili powder, salt, pepper and bacon. , Bring to a boil. Reduce heat; add cheese. Cook and stir over low heat until cheese is melted. Spoon onto English muffin halves.

Steps:

• Break the eggs into a bowl. Beat thoroughly with a fork and season well. In a small copper (or heavy bottomed saucepan) melt four oz. of the butter.
• When melted, pour in the eggs and cook over a very low heat, whisking continuously with a small egg whisk.
• While the eggs are slightly more moist than you would wish for eating, remove the pan from heat, add rest of butter and continue whisking for half a minute, adding the while finely chopped chives or fines herbes.
• Serve on hot buttered toast in individual copper dishes (for appearance only) with pink champagne (Taittinger) and low music.