Bundestag Egg Sandwich Food

BISTRO EGG SANDWICHES

Steps:

• Preheat the broiler to high. Mix 4 tablespoons butter with the mustard and anchovy paste in a small bowl until smooth.
• Spread the anchovy butter on the cut sides of the bread; place buttered-side up on a baking sheet and broil until toasted, 1 to 2 minutes. Set aside.
• Melt the remaining 2 tablespoons butter in a large skillet over medium-high heat. Crack in the eggs; season with salt and pepper and let cook until the yolks just begin to firm up and the edges are slightly crisp, about 3 minutes.
• Assemble the sandwiches: Place 2 bread halves on each of 4 plates; top with a slice of pate, an egg, some cheese, greens and chives.

LOADED EGG SANDWICH

Steps:

• Spread the waffle fries (or other frozen potatoes) on a baking sheet and bake as the label directs. Lightly smash the fries with a spatula and push together to form a circle about the diameter of the bun; set aside on the baking sheet (keep the oven on).
• Meanwhile, cook the bacon in a small nonstick skillet over medium heat, turning, until crisp, about 7 minutes. Transfer to a paper towel-lined plate to drain; break each piece in half. Wipe out the skillet.
• Lay the cheese slices on the fries and return to the oven until melted, about 2 minutes. Meanwhile, melt the butter in the skillet over medium heat. Add the hot sauce and swirl to combine. Crack the egg into the skillet and cook until it starts setting, about 30 seconds. Season with salt and spoon the butter mixture over the egg white until it starts to turn orange-red, about 30 seconds. Cover and cook until the egg white is set, about 1 more minute.
• Toast the bun and spread with butter. Slide the cheesy waffle fries onto the bottom bun. Top with the bacon, avocado, egg, peppers and the top bun.

HANGOVER EASY EGGS BENEDICT SANDWICH

Steps:

• Preheat the oven to 400 degrees F. Whisk together the mayonnaise, lemon juice and cayenne in a small bowl, and season with 1/4 teaspoon each salt and pepper; set aside.
• Lay the Canadian bacon flat on a rimmed baking sheet. Generously spread both English muffin halves with the butter, sprinkle with some salt and pepper and transfer to the baking sheet. Bake until the muffins start to crisp and the bacon is fragrant, about 10 minutes. Top the bacon evenly with the spinach, and continue baking until the spinach is wilted and the muffins are nicely browned, about 5 minutes.
• Meanwhile, heat the vegetable oil in a small skillet over medium-high heat. Crack the egg in the skillet, sprinkle with salt and pepper and cook until the egg white is set and crispy on the bottom and edges and the yolk is still runny, 2 to 3 minutes.
• Arrange 1 spinach-topped slice of Canadian bacon on 1 English muffin half, top with the egg, drizzle with the mayonnaise mixture and top with the remaining spinach-topped bacon slice and muffin half.

JUST-EGG SANDWICHES

Steps:

• Peel and finely chop the eggs. Mix with the mayonnaise and some seasoning. Spread the bread with butter and make the sandwiches. Cut into neat fingers and stack on a plate. Scatter with cress so that those who like it can add it.