BISTRO EGG SANDWICHES
Provided by Food Network Kitchen
Categories main-dish
Time 16m
Yield 4 sandwiches
Number Of Ingredients 10
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.
DOUGHNUT PAN EGG SANDWICHES
Doughnut pans take up a lot of kitchen real estate for something that gets used, say, twice a year. Still, we love 'em, which is why we dreamed up another great way to put a doughnut pan to work: For baked eggs in the perfect shape to pop on a bagel.
Provided by Food Network Kitchen
Time 35m
Yield 6 bagel sandwiches
Number Of Ingredients 9
Steps:
- Preheat the oven to 300 degrees F. Lightly coat a 6-cavity nonstick doughnut pan with nonstick spray.
- Crack the eggs into a large liquid measuring cup and whisk until no streaks remain; sprinkle with salt. Divide the eggs among the cavities of the doughnut pan and top with the bacon and chives. Carefully place the pan on a sheet tray and bake until the eggs are set and slightly puffed up, 8 to 10 minutes. Cool slightly, then remove the eggs from the doughnut pan.
- Meanwhile, split open the bagels. Top the bottom halves with American cheese pieces and transfer to a sheet tray. Spread the top halves with butter and place them butter-side down on the sheet tray. Bake until the cheese is melted and the buttered bagels are starting to turn golden brown, about 4 minutes.
- Top the cheese half of a bagel with an egg ring and drizzle on some ketchup. Season with salt and pepper and cover with the butter half of the bagel. Repeat with the remaining bagels, egg rings and ketchup to make 5 more sandwiches.
DONUT PAN EGG SANDWICHES
Use your donut pan to create these easy egg sandwiches with cheese and sausage.
Provided by Annie Campbell
Time 17m
Number Of Ingredients 7
Steps:
- Preheat the oven to 300 degrees F (150 degrees C). Grease a 6-cavity donut pan with cooking spray.
- Whisk eggs in a large bowl until consistent and no egg whites are visible. Whisk in salt and pepper. Pour eggs into the donut pan, dividing evenly amongst the 6 cavities.
- Bake in the preheated oven until the egg rounds are set and puffed up, 10 to 12 minutes.
- While cooking, split the bagels and place on a lined baking sheet. Top one half of each bagel with cheese. Bake until golden brown and the cheese is melted, 4 to 5 minutes.
- Run a knife along the edge of the donut pan to remove the egg rounds, then place one on each bagel half. Top with hot sauce, if desired. Serve immediately.
Nutrition Facts : Calories 484 kcal, Carbohydrate 32 g, Cholesterol 363 mg, Fiber 5 g, Protein 29 g, SaturatedFat 12 g, Sodium 956 mg, Fat 27 g, UnsaturatedFat 0 g
SHEET-PAN BACON EGG SANDWICHES FOR A CROWD
This ingenious method allows you to fry your bacon and cook more than a dozen eggs right on a sheet pan in the oven, eliminating all that time standing in front of the stove.
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Yield 16 sandwiches
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Spread the bacon pieces in a single layer on an 18-by-13-inch sheet pan and drizzle with vegetable oil. Bake until crisp and lightly browned, about 15 minutes, stirring halfway through. Remove the pan from the oven but do not drain the fat or remove the bacon. Reduce the oven temperature to 300 degrees.
- Meanwhile, whisk the eggs, half-and-half, scallions, 2 teaspoons salt and 1/4 teaspoon pepper together in a large bowl. Redistribute the bacon evenly on the sheet pan, then pour the egg mixture over and top with tomatoes and cheese. Return the pan to the oven, being careful not to spill, and bake until the eggs are just set, about 25 minutes.
- Let the eggs cool 5 minutes before cutting. Meanwhile, warm the buns in the oven on a separate baking sheet. Use a knife or pizza cutter to cut the eggs into 16 even portions and place them between the bun halves. Serve the sandwiches with hot sauce on the side.
AIR FRYER BISCUIT EGG SANDWICHES
PSA: You can and should be cooking refrigerated biscuit dough in your air fryer. It's ready in 10 minutes and the result is much lighter and flakier than the oven-baked version. While you're at it, put beaten eggs and ham into silicone baking cups and air fry them at the same time. Layer with the biscuits, top with hot sauce, and just like that, you'll have rich, savory restaurant-worthy egg sandwiches.
Provided by Food Network Kitchen
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Spray 4 silicone baking cups with nonstick spray. Transfer the cups to the basket of a 6-quart air fryer.
- Whisk together the eggs in a large glass measuring cup until no white streaks remain. Season with 1/2 teaspoon salt. Divide the eggs among the baking cups. Insert a piece of ham into each cup, crumpling it to make it fit (some of the ham should stick out above the surface of the eggs).
- Tear off 4 biscuits from the tube of dough. Place each biscuit in the basket of the air fryer in a single layer. Set the air fryer to 300 degrees F and cook for 10 minutes. The biscuits should be golden brown; transfer to a cutting board.
- Gently lift each egg muffin from its mold so you can see if it's set. If there's no liquid egg on the bottom, transfer the mold to the cutting board. If there is liquid egg on the bottom, cook for up to 1 minute more.
- Slice each biscuit in half crosswise. Remove the egg muffins from the molds and slice in half crosswise. Arrange the two egg halves on each bottom biscuit, drizzle with plenty of hot sauce and sandwich with the top biscuit.
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