Open Faced Scrambled Egg And Sausage Sandwich Food

SAUSAGE, EGG, AND CHEESE SCRAMBLE

Steps:

• Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and chop into bite-size pieces; set aside.
• While sausage is cooking, beat eggs and milk together. Pour eggs into griddle. Add cheese and cook until eggs are set. Stir in sausage and serve warm.

OPEN-FACED SCRAMBLED EGG AND SAUSAGE SANDWICH

Steps:

• Crumble the sausage meat into a large, nonstick skillet, breaking up with the back of a spoon.
• Cook over medium-high heat, stirring often, for about 4 minutes or until no longer pink.
• Drain off any fat.
• Add the onion, green pepper, chili powder, salt and pepper.
• Cook over medium heat, stirring occasionally, for 5 minutes or until the onion is softened.
• Add the eggs and parsley.
• Cook, stirring, for about 4 minutes or until thickened and moist but no liquid remains.
• Meanwhile, toast the bread.
• Top with the egg mixture.
• Sprinkle with the cheese and top with salsa.

GRILLED SAUSAGE AND EGG BREAKFAST SANDWICHES

Steps:

• Sausage: Heat grill to medium. Combine all ingredients in a bowl, being careful not to overmix. Divide the sausage mixture into 8 (4-ounce) patties. Grill until cooked completely through, about 4 minutes per side. Eggs: Heat grill to medium. Whisk together eggs, salt, pepper, and chives in a medium bowl. Melt the butter in a 9-inch cast iron skillet on the grates of the grill. Add the eggs and stir until soft curds form. Remove from the heat. Assemble: Place bagels, cut side down, on the grill and toast until lightly golden brown, about 45 to 60 seconds. Remove the bagel tops from the grill. Turn the bagel bottoms over and top each with a slice of cheese and let melt, about 30 seconds. Top the cheese with a sausage patty and then divide the eggs among the patties. Top with the bagel tops, close the cover and just let heat through, about 1 minute. Remove from heat and serve immediately. ;

CRABMEAT SCRAMBLE

Steps:

• In a small bowl, whisk the eggs, sour cream, cheese, pepper and salt; set aside., In a large skillet, saute crab and onion in butter until crab is lightly browned and onion is tender. Add egg mixture; cook and stir over medium heat until eggs are completely set.

OPEN-FACE SALMON AND EGG SCANDINAVIAN SANDWICH

Steps:

• Butter the bread and set aside.
• Flake fish.
• Scramble eggs with salt and pepper into large curds until just done. The eggs should still be creamy, not dry.
• Place eggs on bread slices. Top with salmon and sprinkle with dill to serve.

OPEN "FACE" EGG SALAD SANDWICHES

Steps:

• In a medium saucepan, cover 7 eggs with water. Bring to a boil; cook, uncovered, 2 minutes. Cover and remove from heat; let stand 10 minutes. Place eggs in bowl under cold running water until cool. Peel eggs.
• Slice 2 eggs with an egg slicer or a knife. Set aside 8 of the slices for eyes. Place remaining pieces in a bowl; add unsliced eggs. Mash with a fork. Add mayonnaise, mustard, and salt and ground pepper; stir to combine.
• Spread a thin layer of mayonnaise over each of 4 slices of bread; cover with egg salad or 1 slice ham. Make faces, using egg slices, egg salad, and suggested toppings, as desired. Serve immediately.

OPEN FACE SANDWICHES

Steps:

• Make egg salad: In a medium saucepan, cover eggs with water. Bring to a boil; cook, uncovered, 2 minutes. Cover pan, and remove from heat; let stand 10 minutes. Hold eggs under cold running water to stop the cooking. Peel eggs.
• Slice 2 eggs with a knife or an egg slicer. Set aside eight of the slices for eyes, and place remaining pieces in a bowl. Add unsliced eggs to bowl, and mash with a fork. Add mayonnaise, mustard, salt, and pepper; stir to combine.
• Spread a thin layer of mayonnaise over each slice of bread. Cover bread with egg salad, or layer on sliced ham. Make faces using the egg-yolk slices, egg salad, and the remaining toppings, as desired. Serve immediately.

OPEN-FACED EGG SANDWICHES

Steps:

• Heat a small skillet coated with cooking spray over medium-high heat. Whisk the egg whites, eggs and cheese; add to skillet. Cook and stir until set., Spread butter over toast; top with egg mixture. Sprinkle with rosemary and pepper. Serve immediately.