Frico Fried Egg And Cheese Breakfast Sandwiches Food

OPEN-FACED FRICO EGG SANDWICH

Open-Faced Frico Egg Sandwich image

The layer of melted and crisped cheese-the frico-is what makes this creamy sandwich unique. If you like spicy aoli, add two large cloves of garlic. -Julie Solis, Congers, New York

Provided by Taste of Home

Categories Breakfast Brunch

Time 30m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

1/4 cup mayonnaise
1 tablespoon olive oil
1 garlic clove, minced
1/8 teaspoon salt
Dash pepper
1/2 cup shredded Parmesan cheese
4 large eggs
4 slices Italian bread (1 inch thick), lightly toasted
1/2 cup sandwich giardiniera, drained and finely chopped
4 thin slices tomato
Minced fresh parsley

Steps:

For aioli, in a small bowl, combine the mayonnaise, olive oil, garlic, salt and pepper; set aside., Sprinkle Parmesan into large nonstick skillet; heat over medium heat. Cook just until melted, about 2 minutes. Break eggs, 1 at a time, into a custard cup or saucer, then gently slide into pan over Parmesan. Immediately reduce heat to low. To prepare eggs sunny-side up, cover pan and cook until yolks thicken but are not hard, 4-5 minutes., Spread aioli over toasted bread. Top with giardiniera, tomato and egg. Sprinkle with parsley.

Nutrition Facts : Calories 408 calories, Fat 23g fat (5g saturated fat), Cholesterol 194mg cholesterol, Sodium 1188mg sodium, Carbohydrate 33g carbohydrate (3g sugars, Fiber 2g fiber), Protein 16g protein.

FRICO FRIED EGG AND CHEESE BREAKFAST SANDWICHES

Frico Fried Egg and Cheese Breakfast Sandwiches image

It's egg sandwiched between cheese, sandwiched between bread. How fun is that?! This sandwich inside a sandwich is one breakfast recipe you'll be making on repeat.

Provided by BHG Test Kitchen

Time 20m

Number Of Ingredients 7

Ingredients

0.5 cup shredded Parmesan or Grana Padano cheese (2 oz.)
4 eggs
Salt and black pepper
4 slices provolone cheese
4 English muffins, split and toasted
0.25 cup thinly sliced dried tomatoes in olive oil
1 cup baby arugula

Steps:

Heat a 12-inch griddle or nonstick skillet over low. Sprinkle Parmesan cheese into four 4-inch rounds onto hot griddle. Cook 1 minute or just until cheese begins to melt.
Break eggs onto cheese rounds; sprinkle with salt and pepper. Cook 4 to 5 minutes or until egg whites are completely set and yolks are desired doneness. Top with provolone cheese; cook 3 minutes or until melted.
Layer English muffin bottoms with dried tomatoes. Add eggs, arugula, and muffin tops. Serve immediately.

Nutrition Facts : Calories 380 kcal, Carbohydrate 35 g, Cholesterol 207 mg, Protein 19 g, SaturatedFat 7 g, Sodium 760 mg, Sugar 3 g, Fat 18 g, UnsaturatedFat 6 g

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