Mothers Scrambled Egg And Dill Pickle Sandwich Food

SCRAMBLED EGG & DILL PICKLE SANDWICH

Steps:

• 1. Place eggs in a bowl; sprinkle in a few dashes of pepper, then scramble eggs with a fork. (Do not add any milk to the eggs!)
• 2. Heat butter in an 8-inch non-stick skillet, then add the scrambled eggs to it.
• 3. Cook eggs till lightly browned on one side, then turn eggs over, and cook till eggs are lightly browned on other side.
• 4. While eggs are cooking in skillet, spread one tablespoon of mayonnaise onto one slice of toasted bread. Then top the bread with 2-3 slices of Vlasic Sandwich Stackers Kosher Dill Pickles.
• 5. Spread the other tablespoon of mayonnaise onto the other slice of toasted bread. Top bread with the honey mustard; spread with butter knife, then place on top of other toasted bread (which already has the cooked eggs and sliced pickles on top). Enjoy!!
• 6. *Note: In place of black pepper, you could use McCormick's Hot Shot!, it's a blend of black & red pepper, or you could use Lawry's Seasoned Pepper. In regards to the bread (when making the sandwiches), I have used white, split top wheat, and oat bran. Choice of bread is up to you! *As for the pickles, you could use GEDNEY'S DILL PICKLE PLANKS, in place of the Vlasic Sandwich Stackers.

MOM'S FLUFFY SCRAMBLED EGGS

Steps:

• In a large nonstick skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove; drain on paper towels and break into 1-inch pieces. Discard drippings. In the same pan, cook and stir eggs over medium heat until almost set. Stir in 2 tablespoons butter; cook and stir until no liquid egg remains. Add cheese, parsley, dill, salt, pepper and remaining 4 tablespoons butter; stir gently until cheese is melted., Top toast with eggs and bacon; drizzle with hot pepper sauce.

FRENCH SCRAMBLED EGGS, ADAPTED FROM JULIA CHILD

Steps:

• Place eggs, salt and pepper, and liquid in a mixing bowl and beat for 20-30 seconds.
• Smear bottom and sides of pan with butter. Pour in the eggs.
• Cook over moderately low heat, stirring slowly and continuously, reaching all over bottom of pan. Nothing will seem to happen for the first 2-3 minutes. Suddenly the eggs will begin to thicken into a custard. Stir rapidly, moving pan on and off heat, until they have almost thickened to your desired consistency.
• Remove from heat immediately - the eggs will continue to cook slightly.
• As soon as they have reached the desired consistency, add the enrichment (butter or cream), which will stop the cooking. Season to taste, arrange on plates and garnish with parsley.
• Variations:.
• Aux Fines Herbes: Beat a tablespoon of minced fresh herbs such as parsley, chervil, chives and tarragon into eggs at the beginning. Sprinkle on more herbs just before serving.
• Au Fromage: Stir 4-6 T. grated Swiss cheese into eggs along with the enrichment butter at the end.
• Aux Truffes: Stir 1 or 2 diced truffles into eggs before scrambling. Sprinkle a bit of chopped truffle over eggs before serving.
• Garnishings: ham, bacon, sausages, broiled or sauteed mushrooms, kidneys, chicken livers, sauteed eggplant or zucchini, broiled tomatoes, piperade, diced sauteed potatoes, buttered peas, asparagus tips, artichoke hearts.

NAT'S PEANUT BUTTER AND DILL PICKLE SANDWICH

Steps:

• Cut bun, and spread peanut butter on each half.
• Crunchy or smooth-your choice.
• Add pickle slices.
• Eat away!
• Don't be shy to try this with different breads.
• Can also be toasted.
• Also perfect for party snadwiches, just roll around the dill.

BAKED BEANS, CHEDDAR AND PICKLE SANDWICH

Steps:

• Toast the bread, as desired.
• Smash the beans down onto one slice, top with the pickle and cheese, cover and enjoy!
• NOTES:.
• MUST use a seriously sharp cheese!
• I use Heinz Vegetarian Baked Beans, but the flavor of any sort of sweet baked beans should work with the sharp cheddar and pickles.
• I eat this with cold or warm beans, but always solid cheese.

MOTHERS SCRAMBLED EGG AND DILL PICKLE SANDWICH

Steps:

• Scramble eggs in butter til done.
• Top one slice of bread with cooked egg and cover egg with sliced dill pickle.
• Salt and pepper to taste.
• Top with other slice of bread.
• You could toast your bread or add mayonaise to bread before sandwiching.