BACON 'N' EGG SANDWICHES
I came across this unique grilled combo when I was digging in my mom's recipe box. The crisp bacon, hard-boiled eggs and crunchy green onions make these cozy sandwiches look impressive when company drops by for lunch. Best of all, they're a snap to assemble. -Ann Fuemmeler, Glasgow, Missouri
Provided by Taste of Home
Categories Breakfast Brunch Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Spread sour cream over 4 bread slices; top with green onions, cheese, eggs, bacon and remaining bread. Spread outsides of sandwiches with butter., Toast sandwiches until golden brown and cheese is melted, 2-3 minutes per side.
Nutrition Facts : Calories 461 calories, Fat 27g fat (13g saturated fat), Cholesterol 137mg cholesterol, Sodium 887mg sodium, Carbohydrate 32g carbohydrate (6g sugars, Fiber 2g fiber), Protein 19g protein.
BACON & EGG SANDWICH
An easy sandwich that makes a great breakfast, lunch or dinner!
Provided by Land O'Lakes
Categories Hot Sandwich Egg Breakfast sandwich Egg Bacon Pork Meat, poultry, and seafood Breakfast and Brunch Breakfast and Brunch Sandwich and Wrap Main Course
Yield 1 sandwich
Number Of Ingredients 5
Steps:
- Melt butter in 8-inch nonstick skillet over medium heat until sizzling. Pour egg into skillet. Cook 30 seconds; lift edge of egg with spatula to allow uncooked portion to flow underneath 2-3 minutes or until egg is set. Fold egg to fit bagel.
- Place bacon onto bottom half of bagel. Top with cheese slice, cooked egg and top half of bagel.
Nutrition Facts : Calories 540 calories, Fat 24 grams, SaturatedFat grams, Transfat grams, Cholesterol 260 milligrams, Sodium 1210 milligrams, Carbohydrate 53 grams, Fiber 9 grams, Sugar grams, Protein 27 grams
BACON AND EGG SANDWICH
This is our favorite sandwich. The bread can also be toasted. I sometimes make it without the egg for a lighter version.
Provided by cuisinebymae
Categories Breakfast
Time 20m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Spread 1 slice of bread with Miracle Whip.
- Add the fried egg.
- (While the egg is cooking, I flatten it with a metal spatula to break the yolk-it fits the bread better.) Spread the egg thinly with Miracle Whip.
- Add crisp bacon in a single layer.
- Next, a layer of tomato slices.
- Cover with other slice of bread spread with Miracle Whip.
Nutrition Facts : Calories 334.3, Fat 16.4, SaturatedFat 5.2, Cholesterol 212.4, Sodium 880.9, Carbohydrate 26, Fiber 1.2, Sugar 2.3, Protein 19
BAKED-EGG AND CANADIAN BACON SANDWICHES
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F. Whisk the eggs, heavy cream, chives, 3/4 teaspoon salt and a few grinds of pepper in a bowl until fluffy. Generously coat the bottom and sides of an 8-inch-square or round cake pan with olive oil; add the egg mixture. Set in a roasting pan; add enough water to come 1/4 inch up the sides of the cake pan. Carefully transfer to the oven; bake until the eggs are set, 20 minutes.
- Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Working in batches if needed, add the Canadian bacon and cook until crisp, 2 to 3 minutes per side; set aside.
- Cut the baked eggs into 4 equal pieces. Spread the rolls with the dijonnaise, then sandwich with the Peppadews, bacon, cheese and eggs. Place the sandwiches on a baking sheet and bake until the cheese melts, about 3 minutes.
- Meanwhile, toss the greens with the remaining 1 tablespoon olive oil, the Peppadew brine and fried shallots; season with salt and pepper. Serve with the sandwiches.
MAKE-AHEAD BACON AND CHEESE BREAKFAST SANDWICHES
Thanks to this recipe, the classic bacon, egg and cheese is no longer relegated to the weekends. Make six of these sandwiches all at once, then wrap and freeze for a comforting, easy breakfast to enjoy anytime.
Provided by Food Network Kitchen
Time 35m
Yield 6 sandwiches
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F. Spray a 9-by-13-inch baking pan with nonstick cooking spray or grease with butter.
- Add the bacon to a cold medium skillet heat over medium heat. Cook, flipping occasionally, until crisp, about 10 minutes. Drain on paper towels and set aside.
- Whisk the eggs, milk, 1 teaspoon salt and a few grinds of pepper together in a large bowl. Pour into the prepared pan. Bake until puffed and set, 15 to 20 minutes. Remove from the oven and let cool.
- Place the English muffins cut-side up on a baking sheet and brush with some butter if using. Bake until slightly toasty, 3 to 4 minutes.
- Once the eggs are cool enough to handle, use a large round biscuit cutter (about 3 3/4 inches in diameter) or the rim of a drinking glass to cut out 6 rounds. (For ways to use the leftover egg scraps, see Cook's Note.) Using an offset spatula or a butter knife, remove each egg round from the pan and place on bottom half of an English muffin. Top each with a slice of bacon, one slice of Cheddar and the other muffin half. Wrap each sandwich individually with aluminum foil, put in a resealable plastic bag and freeze up to 1 month or refrigerate for up to 1 week.
- To reheat, unwrap a sandwich and place on a paper towel on a microwave-safe dish. Microwave 1 to 1 1/2 minutes, until the cheese is melted and eggs are warmed through. Alternatively, thaw a foil-wrapped frozen sandwich overnight in the refrigerator, then bake in a 425-degree F oven until warmed through and the cheese is melted, about 10 minutes.
EGG-IN-THE-HOLE BACON SANDWICH
Who says fillings have to be on the inside? An old favourite is given a modern twist in this egg and bacon sandwich as the egg is served within the bread
Provided by Elena Silcock
Categories Breakfast, Brunch, Lunch
Time 20m
Number Of Ingredients 6
Steps:
- Heat a splash of oil in a large, non-stick frying pan. Fry the bacon until crispy, then put on a plate covered with foil to keep warm.
- Using a cookie cutter, cut a hole in 1 slice of bread, then spread mayonnaise on one side of both slices. Fry the bread in the same pan. When browned on one side, flip both over and crack the egg into the hole. Fry for 2-3 mins, then turn down the heat and cover the pan until the white of the egg is set but the yolk is still runny. Remove everything from the pan.
- Spread the non-egg slice with the sauce, add the bacon, then top with the egg slice. Halve and tuck in.
Nutrition Facts : Calories 802 calories, Fat 57 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 36 grams protein, Sodium 4.8 milligram of sodium
KOREAN EGG SANDWICH
This Korean breakfast sandwich, sold by city street vendors, is made of egg, cabbage, carrots, and onions, and topped with ketchup and brown sugar.
Provided by Naomi Imatome-Yun
Categories Breakfast
Time 15m
Number Of Ingredients 8
Steps:
- Serve immediately and enjoy.
Nutrition Facts : Calories 302 kcal, Carbohydrate 36 g, Cholesterol 201 mg, Fiber 2 g, Protein 11 g, SaturatedFat 6 g, Sodium 414 mg, Sugar 11 g, Fat 12 g, ServingSize 2 servings, UnsaturatedFat 0 g
BACON-EGG SALAD SANDWICH
Take egg salad to the next level with this flavorful Bacon-Egg Salad Sandwich recipe. Bacon and eggs, so delicious on a breakfast plate, are mixed together with mayo and Dijon mustard to make this Bacon-Egg Salad Sandwich.
Provided by My Food and Family
Categories Dairy
Time 10m
Yield Makes 4 servings.
Number Of Ingredients 6
Steps:
- Mix eggs, mayo and mustard in medium bowl. Stir in bacon.
- Spread egg mixture evenly onto 4 of the bread slices; top with lettuce.
- Cover with remaining 4 bread slices.
Nutrition Facts : Calories 350, Fat 21 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 225 mg, Sodium 570 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 14 g
FRENCH EGG AND BACON SANDWICH
French Toast with egg and bacon in the center with maple syrup on top. Sprinkle with powdered sugar if desired.
Provided by Amber
Categories 100+ Breakfast and Brunch Recipes French Toast Recipes
Time 20m
Yield 2
Number Of Ingredients 5
Steps:
- Dip bread slices in beaten eggs. Heat a lightly oiled griddle or frying pan over medium high heat. Cook until browned on both sides. Set aside but keep warm.
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside. Reserve 1 tablespoon of bacon grease in pan and fry remaining two eggs.
- Place one piece of French toast on each of two plates. Place the fried eggs on top of the bread, top the eggs with strips of bacon. Cover with the remaining pieces of French toast. Following that by pouring on the syrup.
Nutrition Facts : Calories 738 calories, Carbohydrate 79.3 g, Cholesterol 410.1 mg, Fat 37 g, Fiber 1.2 g, Protein 22.9 g, SaturatedFat 11.9 g, Sodium 954.1 mg, Sugar 49.8 g
QUICK BACON & EGG SANDWICH
The drive-thru might be a scant few minutes quicker than making this bacon and egg sandwich at home. But yours will be undeniably tastier.
Provided by My Food and Family
Categories Dairy
Time 10m
Yield 1 serving
Number Of Ingredients 6
Steps:
- Whisk egg, water and pepper until blended. Add to small skillet sprayed with cooking spray; cook on medium heat 3 min. or until set, stirring occasionally.
- Meanwhile, heat bacon as directed on package.
- Fill muffin halves with egg, Singles and bacon, folding bacon as necessary to fit.
Nutrition Facts : Calories 330, Fat 16 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 240 mg, Sodium 950 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 20 g
THE GREAT BRITISH BACON BUTTY - BACON SANDWICH
The news is out - scientists at my old university, (Leeds University in West Yorkshire) have discovered the PERFECT way to make a "Bacon Butty", that quintessential British sandwich, and they have devised a mathematical formula for it!! The bacon butty is one of my FAVOURITE sandwiches of all times.......especially when doused in HP Sauce or Worcestershire Sauce! Here is my method - it's hardly a recipe, more of an idea and an assembly job! I have posted their mathematical formula at the end of the recipe - my formula is: Eat your bacon butty whilst it's still hot and crispy!! Please increase the quantities as needed. I like to use smoked bacon, but any good quality dry cure bacon will be fine.
Provided by French Tart
Categories Breakfast
Time 9m
Yield 1 Bacon Butty, 1 serving(s)
Number Of Ingredients 6
Steps:
- Cook the bacon under a preheated oven grill for seven minutes at about 240C/475F - turning half way through the cooking time.
- Cook until crispy, but not burnt or too dry.
- (You can also fry the bacon in a pan if you wish).
- Butter the two slices of bread and place the grilled or fried bacon inside the two slices of bread to make a sandwich.
- Add sauces to taste.
- Enjoy!
- The bread can also be toasted if you wish! And, you can make this sandwich with a crusty bread roll.
- The Scientist's Formula:.
- Four researchers at the Department of Food Science at Leeds University in the UK spent more than 1,000 hours testing 700 variations on the traditional bacon sandwich.
- They tried different types and cuts of bacon, cooking techniques, types of oil and a range of cooking times at different temperatures.
- A shortlist was then tested with computers to measure the texture of each sandwich.
- Fifty volunteers also judged each sandwich according to its taste, texture and flavour.
- The formula is: N = C + {fb (cm) . fb (tc)} + fb (Ts) + fc . ta, where N=force in Newtons required to break the cooked bacon, fb=function of the bacon type, fc=function of the condiment/filling effect, Ts=serving temperature, tc=cooking time, ta=time or duration of application of condiment/filling, cm=cooking method, C=Newtons required to break uncooked bacon.
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- To cook the bacon, heat a large (12-inch) sauté pan over medium heat. Add the bacon and cook for 5 to 7 minutes, turning occasionally, until nicely browned. Transfer to a plate lined with paper towels and set aside.
- Meanwhile, generously brush two small microwavable bowls (about 4 inches in diameter) with olive oil and set aside. In a separate bowl, beat together the eggs, milk, ½ teaspoon salt, and ¼ teaspoon pepper. Pour half of the egg mixture into each of the two oiled bowls and microwave on high for 30 seconds. Stir the eggs gently with a fork to combine the cooked parts with the uncooked parts. Continue to microwave and stir at 30-second intervals, until the eggs are puffed and almost cooked through. Sprinkle 1 tablespoon of the Cheddar in each bowl and microwave for 30 seconds to melt the cheese and finish cooking the eggs.
- Meanwhile, toast the English muffins until nicely browned. Place the bottom half of each toasted English muffin on a plate. Layer half of the avocado slices on each one and sprinkle with salt and pepper. Break the bacon strips in half and place two halves on each sandwich. Slide the eggs, cheese side up, on top of the bacon, and sprinkle a tablespoon of the remaining Cheddar on each sandwich. Sprinkle with salt and pepper and cover with the tops of the toasted English muffins. Serve hot.
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- In a large nonstick skillet, heat the oil. Add the onion and cook over high heat until softened, about 4 minutes. Add the bacon and cook, stirring, until very lightly browned, about 2 minutes. Add the olives, jalapeños and tomato and cook, stirring, for 1 minute. Add the eggs and scramble, scraping down the sides with a rubber spatula, until just set, about 2 minutes. Add the Gruyère and stir just until melted. Season lightly with salt and pepper.
- Arrange the toasted English muffins on 4 plates. Spoon the scrambled eggs on the muffins and top with the Classic Hollandaise Sauce. Garnish with the chives and serve right away.
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- In a bowl, combine chopped eggs, mayo, mustard, tarragon, chives, salt, and pepper. Stir well to combine. Stir in bacon. Add salt and pepper to taste, if needed. Cover and chill.
- Lightly butter slices of bread. Spread 2-3 TB of egg filling over 6 slices of buttered bread. cover with remaining 6 slices. For finger sandwiches, trim crusts off with a bread knife, and slice each sandwich into fourths.
- If you’d like to make sandwiches ahead of time, wrap each whole sandwich tightly in cling wrap. Chill in fridge up to 24 hours. When ready to serve, unwrap and cut into desired shapes.
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- Heat the grill to medium-high, then cook the bacon for 3-4 minutes on each side until golden and crisp.
- Meanwhile, heat the lard or oil in a large non-stick pan over a medium heat. Crack in the eggs, then reduce the heat and cook for 2-3 minutes until the white is set.
- Spread each slice of sourdough toast with a lick of butter and the mustard. Top with 2 cheddar slices, 2 grilled bacon rashers and a fried egg. Season, then serve.
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- At least an hour before you start preparing your meal, mix together the maple syrup and brown sugar in a small bowl. Cut the bacon slices into halves, make sure they are separated from each other, and place them all in a large plastic bag. Pour the syrup mixture over the bacon and seal. Place bag in the fridge to marinate.
- Preheat oven to 400 degrees. After bacon has marinated for an hour, line a cookie sheet with aluminum foil and top that with a wire rack/cooling rack. Arrange 6 small slices of bacon into a weave (see picture below). Or you can just cook the pieces normally. Bake for about 20 minutes, or desired crispiness. Keep oven on.
- While the bacon is cooking, slice the tomatoes and avocados. And cook the eggs over medium.
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- Slice the rolls in half horizontally. Heat a heavy pan, such as cast iron, over medium high heat and melt 2 teaspoons of the butter. Place the roll cut sides down in the pan, and let the halves sizzle until the bottoms turn golden, 1 to 2 minutes. Remove and set aside.
- Place the bacon in the pan over medium high heat and cook until it is crispy, about 4 minutes on each side. Remove the bacon to a paper towel lined plate, pour off any fat left in the pan and (carefully; that pan is hot!) use a wad of paper towels to wipe out the inside of the pan.
- Crack the eggs in a bowl and lightly beat them with the salt and pepper. Melt the remaining 2 teaspoons butter in the pan. Pour in the eggs and as the bottom sets use a spatula to lift up the edges of the eggs and let the uncooked eggs run underneath. When the bottom is almost cooked but the top is still slightly wet sprinkle over the cheese. Let the eggs cook for another minute, then fold the sides of the eggs over the middle, so that it takes on a rectangular omelet shape. Slide the omelet out of the pan onto a cutting board and cut in half, so that each piece takes on a similar shape to the ciabatta rolls.
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