Egg And Broccolini Sandwiches Food

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BROCCOLINI WITH HARD-BOILED EGG



Broccolini With Hard-Boiled Egg image

Provided by Food Network Kitchen

Categories     side-dish

Time 9m

Number Of Ingredients 0

Steps:

  • Boil 2 bunches broccolini (tough ends trimmed) in salted water until crisp-tender, 4 minutes. Drain, shock in ice water and pat dry. Whisk 2 tablespoons each whole-grain mustard and white wine vinegar, 3 tablespoons olive oil, 1 small minced shallot, and salt and pepper. Drizzle over the broccolini and top with 1 chopped hard-boiled egg.
  • Serves: 4; Calories: 163; Total Fat: 11 grams; Saturated Fat: 1.5 grams; Protein: 6 grams; Total carbohydrates: 11 grams; Sugar: 3 grams; Fiber: 1 gram; Cholesterol: 45 milligrams; Sodium: 347milligrams

Nutrition Facts : Calories 163 calorie, Fat 11 grams, SaturatedFat 1.5 grams, Cholesterol 45 milligrams, Sodium 347 milligrams, Carbohydrate 11 grams, Fiber 1 grams, Protein 6 grams, Sugar 3 grams

EGG SALAD SANDWICH



Egg Salad Sandwich image

A round loaf of bread instantly elevates this Egg Salad Sandwich, making it the perfect dish to serve at your next picnic.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Number Of Ingredients 10

6 hard-boiled eggs, peeled and roughly chopped
1/4 cup Homemade Mayonnaise, or prepared mayonnaise, plus more for spreading
1/2 teaspoon dry mustard powder, or 3/4 teaspoon Dijon mustard
3 tablespoons diced celery
Salt and freshly ground black pepper
1/4 teaspoon mild Madras curry powder, (optional)
1 8-inch round bread loaf, cut in half crosswise
Dijon mustard for spreading (optional)
1 small head radicchio
1 small bunch arugula

Steps:

  • In a medium bowl, combine eggs, mayonnaise, mustard powder, celery, salt and pepper to taste, and curry powder, if using. Gently mix until combined.
  • Spread the inside of the bread halves with a layer of mayonnaise and mustard, if using. Line the bottom half with radicchio and arugula leaves, and top with the egg salad. Cover with the top half, and cut the sandwich into wedges. Serve immediately.

BROCCOLI SCRAMBLED EGGS- IT'S GOOD, I PROMISE!



Broccoli Scrambled Eggs- It's Good, I Promise! image

I know this sounds a little different, I thought so too when my friend had me over for breakfast. You won't be disappointed...my DH even loves them! I have also used egg beaters for a lighter touch. This is now my favorite way to eat eggs!

Provided by Amber C.

Categories     Breakfast

Time 13m

Yield 2 serving(s)

Number Of Ingredients 6

4 eggs, large
1 cup broccoli florets, fresh broccoli or 1 cup frozen broccoli
1 tablespoon water or 1 tablespoon vegetable oil
salt & pepper
ketchup
shredded cheese (optional)

Steps:

  • Heat oil or water over medium heat in a frying pan (this tastes just as good without the oil, if using frozen broccoli you don't need as much water, spray the pan with cooking spray)
  • In a small bowl beat eggs
  • Add broccoli to the warm frying pan and cover for 2-3 min or until broccoli starts getting soft.
  • Stir occasionally.
  • Pour eggs over broccoli, add S & P to taste and cook until eggs are fluffy and cooked through, stirring occasionally.
  • You don't want the broccoli too soft.
  • Add cheese if you like and cover until melted.
  • Serve with ketchup.

Nutrition Facts : Calories 156.9, Fat 10.1, SaturatedFat 3.1, Cholesterol 423, Sodium 149.7, Carbohydrate 2.6, Sugar 0.8, Protein 13.6

KOREAN EGG SANDWICH



Korean Egg Sandwich image

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

4 pieces white bread
1 tablespoon unsalted butter, divided
2 large eggs
2 tablespoons chopped or shredded cabbage
1 tablespoon chopped or shredded carrots
1 tablespoon chopped or grated onion
1 tablespoon ketchup
1 tablespoon brown sugar, packed

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

BROCCOLI AND EGG SANDWICH



Broccoli and Egg Sandwich image

This was a specialty of my Grandma's. I remember when I was a kid she would sometimes make this for my mom to take for her lunch at work. Eventually Gram wound up sending about 6 sandwishes everytime because my mom's coworkers all wanted it when they smelled it. Grandma didn't measure anything, so these are estimates.

Provided by JenniferK2

Categories     Breakfast

Time 10m

Yield 1 serving(s)

Number Of Ingredients 10

1/2 cup broccoli
1 tablespoon olive oil
2 eggs
1/4 teaspoon garlic powder
1/4 teaspoon Lawry's Seasoned Salt
1/8 teaspoon salt
1/8 teaspoon pepper
1 tablespoon milk
1 ounce provolone cheese (1 slice)
2 slices Italian bread (thick slices)

Steps:

  • Chop broccoli; heat in pan with olive oil, sprinkle with garlic powder and seasoned salt.
  • Beat eggs, milk, salt and pepper. Pour eggs over broccoli and scramble together (do not overcook).
  • When almost done, place a slice of provolone cheese over the top to melt.
  • Serve on Italian bread.

EGG AND BROCCOLINI SANDWICHES



Egg and Broccolini Sandwiches image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 9

3 tablespoons extra-virgin olive oil
1 3/4 pounds broccolini (2 to 3 bunches), cut into 2-inch pieces
3 cloves garlic, finely chopped
Kosher salt and freshly ground pepper
6 large eggs
8 slices sharp provolone cheese
4 hoagie rolls, split
Sliced pepperoncini, plus brine from the jar, for topping
Potato chips, for serving (optional)

Steps:

  • Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the broccolini, garlic, 2 tablespoons water, 1/2 teaspoon salt, and pepper to taste. Cover and cook, stirring occasionally, until the broccolini is tender, 8 to 10 minutes. Remove from the heat; keep warm.
  • Whisk the eggs, 2 tablespoons water, and salt and pepper to taste in a medium bowl. Heat the remaining 1 tablespoon olive oil in a medium nonstick skillet over medium-low heat. Add the egg mixture and cook, stirring gently with a rubber spatula, until just cooked through, 3 to 4 minutes.
  • Divide the cheese, broccolini and scrambled eggs among the rolls. Top with pepperoncini and drizzle with pepperoncini brine. Serve with chips.

Nutrition Facts : Calories 660, Fat 37 grams, SaturatedFat 15 grams, Cholesterol 362 milligrams, Sodium 1196 milligrams, Carbohydrate 46 grams, Fiber 4 grams, Protein 36 grams

EGG AND BROCCOLINI SANDWICHES



Egg and Broccolini Sandwiches image

How to make Egg and Broccolini Sandwiches

Provided by @MakeItYours

Number Of Ingredients 9

3 tablespoons extra-virgin olive oil
1 3/4 pounds broccolini (2 to 3 bunches), cut into 2-inch pieces
3 cloves garlic, finely chopped
Kosher salt and freshly ground pepper
6 large eggs
8 slices sharp provolone cheese
4 hoagie rolls, split
Sliced pepperoncini, plus brine from the jar, for topping
Potato chips, for serving (optional)

Steps:

  • Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the broccolini, garlic, 2 tablespoons water, 1/2 teaspoon salt, and pepper to taste. Cover and cook, stirring occasionally, until the broccolini is tender, 8 to 10 minutes. Remove from the heat; keep warm.
  • Whisk the eggs, 2 tablespoons water, and salt and pepper to taste in a medium bowl. Heat the remaining 1 tablespoon olive oil in a medium nonstick skillet over medium-low heat. Add the egg mixture and cook, stirring gently with a rubber spatula, until just cooked through, 3 to 4 minutes.
  • Divide the cheese, broccolini and scrambled eggs among the rolls. Top with pepperoncini and drizzle with pepperoncini brine. Serve with chips.
  • Per serving: Calories 660; Fat 37 g (Saturated 15 g); Cholesterol 362 mg; Sodium 1,196 mg; Carbohydrate 46 g; Fiber 4 g; Protein 36 g
  • Photograph by Christopher Testani

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