BACON AND EGG SALAD
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F.
- To cook the bacon using the "Mauro Method," line a baking sheet with parchment, overlapping each side 1 to 2 inches. Put the bacon on the parchment and bake until crisp and brown, about 20 minutes. This way, the fat will fry the bacon to a perfect crisp but not come in contact with the metal pan, creating a mess. Drain the bacon on paper towels and let cool. (Once the fat is cooled, use or just toss it. No mess!)
- Crumble the bacon into a bowl. Gently mix in the eggs, mayonnaise, chives, mustard and lemon juice. Season with salt and pepper.
- Eat alone, or build sandwiches with avocados and tomatoes on toasted croissants.
ASPARAGUS EGG SALAD TEA SANDWICHES
Provided by Food Network Kitchen
Categories appetizer
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 0
Steps:
- Cook 1 bunch thin asparagus (trimmed and cut into 1/2-inch pieces) in salted boiling water until crisp-tender, 2 minutes. Drain and transfer to ice water to cool; drain and pat dry. Mix with 4 chopped hard-boiled eggs, 1 chopped avocado, 1/4 cup each plain yogurt, mayonnaise and minced red onion and 1 tablespoon each lemon juice and Dijon mustard; season with salt and pepper. Spread between bread slices; trim the crusts and cut into triangles.
EGG SALAD AND BACON SANDWICH
On days I don't have much time to cook, egg salad on croissants hits the spot. It's also nice made with toasted bread or English muffins. Our family loves egg dishes of any kind. Luckily, my mom owns 30 chickens and keeps me supplied with farm-fresh ingredients.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first seven ingredients. Add eggs and mix well. Cover and refrigerate for at least 2 hours. Serve on lettuce-lined croissants.
Nutrition Facts : Calories 470 calories, Fat 32g fat (13g saturated fat), Cholesterol 327mg cholesterol, Sodium 727mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 2g fiber), Protein 16g protein.
BACON AND EGG SALAD SANDWICH
"My husband and I often enjoy these simple but special sandwiches for dinner," writes Esther Danielson from Lake Arrowhead, California. "Add a bowl of soup, side salad or carrot and celery sticks for a nourishing, full-size meal!"
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, combine the bacon, mayonnaise, mustard and capers. Add eggs; stir gently to combine. Spread over two slices of bread; top with lettuce and remaining bread. Serve immediately.
Nutrition Facts :
EGG SALAD SANDWICHES
Mustard powder, dill weed, garlic powder, and onion flakes are combined in this amazing egg salad. I've always had rave reviews of this great sandwich salad. Best served chilled, on white or wheat bread.
Provided by Sara Slade
Categories Salad Egg Salad Recipes
Time 8h10m
Yield 4
Number Of Ingredients 9
Steps:
- In a bowl, gently mix the eggs, mayonnaise, onion flakes, salt, mustard powder, garlic powder, pepper, and dill. Cover, and refrigerate 8 hours, or overnight. To serve, spread equal amounts on 4 slices bread; top with remaining bread slices to make sandwiches.
Nutrition Facts : Calories 700.7 calories, Carbohydrate 31.6 g, Cholesterol 444.9 mg, Fat 56.2 g, Fiber 1.6 g, Protein 17.5 g, SaturatedFat 10.2 g, Sodium 1069 mg, Sugar 5.2 g
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 'N' EGG SALAD SANDWICHES
I love egg salad, but this is over-the-top delicious. Recipe courtesy of Taste of Home 2010 Contest-Winning Annual Recipes and Jane Ozment of Purcell, Oklahoma. She substitutes English muffins or toasted bread if she doesn't have croissants.
Provided by AmyZoe
Categories Pork
Time 25m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first seven ingredients.
- Add the eggs and mix well.
- Cover and refrigerate for at least 2 hours.
- Serve on lettuce-lined croissants.
Nutrition Facts : Calories 445, Fat 28.9, SaturatedFat 12.9, Cholesterol 291.5, Sodium 513, Carbohydrate 30.4, Fiber 1.8, Sugar 8.5, Protein 15.5
EASY BACON AND ASPARAGUS EGG CASSEROLE
This easy casserole filled with bacon, asparagus and tomatoes is perfect for any holiday or family gathering.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 1h15m
Yield 12
Number Of Ingredients 12
Steps:
- Heat oven to 400°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
- In baking dish, mix 1 cup of the bacon, the hash browns, asparagus, tomatoes, 1/4 cup of the green onions, 1 1/2 cups of the cheese, the salt, thyme and pepper until well blended. Set aside.
- In large bowl, beat Bisquick™ mix, milk and eggs with whisk until well blended. Pour evenly over bacon-hash brown mixture in baking dish.
- Bake uncovered 30 to 35 minutes or until knife inserted in center comes out clean. Sprinkle with remaining bacon and 1/2 cup cheese. Bake 2 to 3 minutes longer or until cheese is melted. Cool 10 minutes before serving. Sprinkle with remaining 1/4 cup green onions.
Nutrition Facts : Calories 240, Carbohydrate 17 g, Cholesterol 120 mg, Fat 1 1/2, Fiber 1 g, Protein 13 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 530 mg, Sugar 3 g, TransFat 0 g
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
ASPARAGUS AND EGG SANDWICH
Provided by Richard Flaste
Categories dinner, easy, lunch, quick, main course
Time 15m
Yield Two sandwiches
Number Of Ingredients 5
Steps:
- Wash the asparagus under cold running water. Snap off and discard the tough bottom portion. If using thicker asparagus, scrape each stalk to remove the skin, then cut it into thirds lengthwise, leaving the the asparagus head intact.
- In a medium-size saucepan, heat the oil until just warm. Add the asparagus and salt. Saute over medium heat, stirring, for about 2 minutes. Cover and cook for another 2 minutes, shaking the pan or stirring occasionally.
- Meanwhile, break the eggs into a bowl and beat, adding a pinch of salt and pepper. Cut the bread in half lengthwise. Remove the soft, doughy part and toast the loaf slightly.
- Uncover the asparagus, raise the heat slightly and add the eggs, stirring. Cook for 1 minute, or until the eggs are set. Scoop onto the bread and cut in half.
Nutrition Facts : @context http, Calories 208, UnsaturatedFat 10 grams, Carbohydrate 15 grams, Fat 13 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 249 milligrams, Sugar 1 gram, TransFat 0 grams
BACON AND EGG SALAD SANDWICHES
Make and share this Bacon and Egg Salad Sandwiches recipe from Food.com.
Provided by Charlotte J
Categories Lunch/Snacks
Time 23m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place eggs in medium saucepan; cover with cold water.
- Bring to boil.
- Reduce heat; simmer about 15 minutes.
- Meanwhile cook bacon until crisp.
- Drain on paper towel; crumble.
- Immediately drain; run cold water over eggs to stop cooking.
- Peel eggs; chop.
- In medium bowl, combine chopped eggs, celery, mayonnaise, salt and pepper; mix well.
- Stir in bacon.
- Chill to help blend flavors.
- Layer lettuce, egg salad and tomato slices on 4 slices of bread.
- Top with remaining bread slices.
WARM SALAD OF ASPARAGUS, BACON, DUCK EGG & HAZELNUTS
A smart and stylish springtime starter that is super healthy to boot
Provided by Orlando Murrin
Categories Starter
Time 50m
Number Of Ingredients 8
Steps:
- Heat grill to High and cook the bacon for 5 mins until crisp, then snip with scissors into pieces. Set aside. Cook the eggs in boiling water for 8 mins (5 mins for hen's eggs), drain and plunge into ice water, to cool as quickly as possible.
- Make the dressing: whisk all ingredients together with seasoning. Prepare the asparagus by snapping off the base of each spear - it'll break at the tender point.
- Just before serving, put the nuts and bacon into a warm oven. Halve the eggs and season. Bring a pan of salted water to the boil; cook the asparagus for about 5 mins, until just tender. Drain, then divide between plates. Add egg halves, sprinkle with nuts and bacon, then drizzle with dressing in a zigzag pattern.
Nutrition Facts : Calories 261 calories, Fat 23 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 12 grams protein, Sodium 0.8 milligram of sodium
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