KOREAN EGG DROP SANDWICH
This easy Korean egg drop sandwich brings together fluffy scrambled eggs, crisp pieces of bacon, and melted cheddar cheese all wrapped together in a buttery toast drizzled with sweet creamy sauce. Indulge in this scrumptious egg sandwich today and get a taste of Seoul in the comfort of your home!
Provided by Elle
Time 10m
Number Of Ingredients 11
Steps:
- Mix all sauce ingredients in a small bowl. Set aside.
- Lightly butter a skillet on medium-low heat, and toast both sides of the bread.
- Cook the bacon until the edges are crispy and cooked through. Set aside.
- In a small bowl, mix together eggs, milk, sugar, and salt until blended thoroughly. In a skillet on medium-low heat, add butter to coat the surface. Add the egg mixture, stirring continuously to cook until it just starts to set. Remove from heat and keep warm.
- Spread the sauce on the inward sides of each toast. Add melty cheddar cheese, scrambled eggs, and bacon. Serve immediately and enjoy!
Nutrition Facts : Calories 384 kcal, ServingSize 1 serving
EGG, SAUSAGE AND CHEESE BREAKFAST SANDWICH
Breakfast in a bun? Why not! This recipe has all the usual suspects - eggs, sausage, cheese - plus a little spice to kick your morning into high gear.
Provided by Ball Park Buns
Categories Trusted Brands: Recipes and Tips Ball Park Buns
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F. Toast buns until golden brown.
- Cook sausage patties in a skillet over medium heat until brown.
- While preparing sausage, whisk the eggs together in a bowl and season with salt and pepper.
- In a clean saute pan add 1 tablespoon of olive oil and scramble the eggs till cooked throughout.
- Combine Sriracha sauce and mayonnaise and spread on each side of the buns.
- Place a sausage patty onto the four bottom buns. For each sandwich, top sausage with eggs, cheese and arugula.
- Serve while warm.
Nutrition Facts : Calories 654.6 calories, Carbohydrate 26.6 g, Cholesterol 427.4 mg, Fat 49.1 g, Fiber 1.1 g, Protein 29.7 g, SaturatedFat 13.9 g, Sodium 880.2 mg, Sugar 1.6 g
FRIED EGG SANDWICH
Great comfort food! You can use any type of bread or cheese that you want for this quick and easy breakfast. Serve with fruit and juice and/or milk for a full breakfast.
Provided by Erica
Categories 100+ Breakfast and Brunch Recipes Eggs Breakfast Sandwich Recipes
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- In a large skillet, melt butter over medium high heat. Crack eggs in pan and cook to desired firmness. Just before eggs are cooked, place a slice of cheese over each egg.
- After cheese has melted, place each egg on a toasted slice of bread. Season eggs with salt and pepper. Spread mayonnaise and ketchup on remaining slices of bread and cover eggs with bread to make 4 sandwiches. Serve warm.
Nutrition Facts : Calories 385.6 calories, Carbohydrate 28.2 g, Cholesterol 220.6 mg, Fat 23 g, Fiber 1.2 g, Protein 16.6 g, SaturatedFat 9.6 g, Sodium 969.8 mg, Sugar 4.5 g
EGG DROP SANDWICH
Steps:
- In a skillet, melt butter and then place bread on top of the butter to toast. Repeat until both sides are toasted. Remove and place to the side.
- In a bowl, combine eggs and cream. Whip together until well combined. Pour into a skillet and cook over medium-low heat, just until they begin to set up. Turn burner off and remove from heat. Leave eggs in the warm skillet. This will allow any uncooked eggs to finish cooking.
- Spread mayonnaise over the inside of your toast. Then assemble the rest of your sandwich by placing ham, warm eggs, and cheese on eggs to melt. Put the top slice of bread on and wrap your sandwich up.
- Drizzle the top of your sandwich with your choice of sriracha, ketchup, or mayonnaise. Sprinkle with parsley. Serve while sandwiches are fresh. Enjoy!
KOREAN EGG SANDWICH
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
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
SAUCY EGG SANDWICHES
Make and share this Saucy Egg Sandwiches recipe from Food.com.
Provided by -------
Categories Breakfast
Time 10m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients except muffins.
- Spread 2 tablespoons on the bottom half of each muffin.
- Serve.
KOREAN EGG DROP SANDWICH | SCRAMBLED EGG SANDWICH
Steps:
- Make sauces: Mix together the ingredients for the sriracha mayo sauce and the sweet mayo sauce. Set aside.
- Toast bread: Heat a pan over medium heat and add half the butter. Toast both sides of the bread until golden brown. Remove from pan. Alternatively, use a toaster and butter both sides when done.
- Pan Fry ham: Fry ham or bacon on medium high heat until crisp and set aside.
Nutrition Facts : Calories 531 kcal, Carbohydrate 29 g, Protein 26 g, Fat 34 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 427 mg, Sodium 2060 mg, Fiber 2 g, Sugar 4 g, UnsaturatedFat 17 g, ServingSize 1 serving
SPICY EGG SALAD SANDWICHES
My DH loves egg salad sandwiches.... I decided I'd try something different one day and I found this recipe.... Green chiles and pepper sauce add pizzazz to the traditional classic.
Provided by gertc96
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine chiles, eggs, mayonnaise dressing, green onion and hot pepper sauce in medium bowl.
- Season with salt and ground black pepper.
- Spread egg salad on toasted bagels or English muffins or bread.
ULTIMATE FRIED EGG SANDWICH
This fried egg sandwich recipe will have your heart! Here's how to make an egg sandwich you'll want to eat for breakfast, lunch and dinner.
Provided by Sonja Overhiser
Categories Main Dish
Time 8m
Number Of Ingredients 10
Steps:
- In a small bowl, mix together mayonnaise, hot sauce, and smoked paprika. (Or substitute Special Sauce or Russian Dressing for Big Mac-style flavors.)
- Slice the tomato into large slices and sprinkle with a little kosher salt. Tear the romaine leaves in half. Toast the bread.
- In a large skillet, melt the butter over medium low heat. Add the eggs and sprinkle with a pinch of kosher salt and a few grinds black pepper. Cook for 2 to 3 minutes, until the whites are firm but the yolk is still runny (do not flip).
- To serve, top one bread slice with lettuce, tomato, a pinch of kosher salt, avocado, and egg. Slather the top slice of bread with smoky mayo and place it on top of the sandwich.
SPICY SCRAMBLED EGG SANDWICHES
Steps:
- In a 10-in. skillet coated with cooking spray, cook green pepper and onion over medium heat until tender, about 8 minutes., In a large bowl, whisk the eggs, egg whites, water, salt, mustard, pepper and hot pepper sauce. Pour into skillet. Add corn and bacon; cook and stir until the eggs are completely set. Spoon onto English muffin bottoms; replace tops. Serve immediately.
Nutrition Facts :
KOREAN STREET TOAST (BREAKFAST SANDWICH)
The perfect breakfast sandwich featuring eggs, cabbage slaw, ham, cheese and a sweet. tangy sauce.
Provided by Brittany
Categories Breakfast Main Course Sandwich
Number Of Ingredients 13
Steps:
- Combine all sauce ingredients in a small bowl or squeeze bottle, mix thoroughly and set aside
- Prepare vegetables. Thinly shred cabbage, thinly shred or slice carrot, thinly slice green onion. Add all vegetables to a bowl and mix. Take two handfuls of slaw mixture out of bowl and set aside.
- Add eggs to bowl with vegetable mixture, stir to combine. Season with salt and pepper.
- Heat a large pan over medium heat. Use stick of butter directly on pan (like a glue stick) and coat pan with butter. Add bread to pan and toast bread until golden brown about 2 minutes then flip and cook for about 2 more minutes, applying more butter to pan if needed. Remove bread from pan and set aside.
- Spread more butter on the pan. Add egg mixture to one half of the pan, pushing it towards the edge to form a long rectangle shape.
- Cook for about 3 minutes until bottom is firm. Using a wooden spatula, split the egg in the middle to form two smaller squares. Flip the egg and place one slice of cheese on top of each egg. Cook for 3 more minutes.
- Add ham to other half of pan and heat through for about 1 minute, flipping once. Remove ham from pan. At this point, the egg should be done. If cheese is taking too long to melt, you can cover the pan with a lid until cheese melts, about 1 minute.
- Get your toasted bread ready, top with egg, ham, reserved cabbage mixture. Drizzle with plenty of sauce. Serve!
QUICK & EASY SANDWICH SAUCE
This is a simple sauce that can be whipped up in no more than a couple of minutes. Goes great on burgers and sandwiches. Can also be used as a dip for French fries. This tastes similar to something like a thousand island dressing or McDonald's Big Mac sauce.
Provided by Krug93
Categories Sauces
Time 3m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In a bowl, combine all ingredients and stir until well blended. Spread on sandwiches, or serve with French fries.
Nutrition Facts : Calories 269.4, Fat 20.9, SaturatedFat 3, Cholesterol 15.3, Sodium 939.1, Carbohydrate 20.6, Fiber 1.3, Sugar 7.5, Protein 2.3
ITALIAN EGG SANDWICH
Provided by Giada De Laurentiis
Time 10m
Yield 1 serving
Number Of Ingredients 18
Steps:
- Heat 2 teaspoons of oil in a heavy small skillet over medium heat. Crack the egg into the skillet. Sprinkle with salt and pepper. Cover and cook until the white is firm and the yolk is almost set, about 4 minutes. Season with salt.
- Meanwhile, toast the bread until golden brown. Rub the garlic over the toast. Sprinkle with the Parmesan. Spoon the drained marinara sauce over the Parmesan. Top with the egg. Place the open-faced sandwich on a plate and serve.
- In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and simmer covered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
- Add half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
- If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.
SUBMARINE SANDWICH SAUCE
Make and share this Submarine Sandwich Sauce recipe from Food.com.
Provided by Andtototoo
Categories Very Low Carbs
Time 6m
Yield 2/3 cup, 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix together the above ingredients. Use a spoon to gather up the ingredients at the bottom and drizzle over your sandwich.
- If desired, lightly heat the mixture in the microwave to "bloom" the herbs.
- If you want to leave the mixture on the counter, use garlic powder instead of fresh garlic.
- Variations: Add a little sugar and/or mustard (plain yellow, dijon, etc.).
Nutrition Facts : Calories 244.6, Fat 27.3, SaturatedFat 3.5, Sodium 291.1, Carbohydrate 0.6, Fiber 0.2, Protein 0.1
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4/5 (1)Category BreakfastServings 1Total Time 8 mins
- In a small bowl, add avocado and sprinkle with salt and pepper, gently mash with a fork until it reaches a slightly chunky consistency. Add red pepper flakes if desired.
- Toast bread to perfection, and spread smashed avocado over toast. Add the tomatoes and slice of cheese.
- In a small skillet, cook bacon over medium heat until crispy. Remove and transfer to paper towel and pat dry. Keep heat and crack egg into skillet. Sprinkle with salt and pepper and cook until egg whites are set on the bottom yet yolk is still glossy, about 3 minutes or so.
- Add the bacon to the toast and top with the fried egg. The warm egg should melt the cheese a bit. Top with a few dashes of hot sauce, if desired. Either add on another slice of toast and eat it like a sandwich, or serve it open faced like I do and dig in with a fork and knife. Enjoy!
EGG-AND-CHEESE SANDWICHES WITH SCALLION-TOMATO SAUCE ...
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4/5 (1)Category EggsServings 4Total Time 30 mins
- In a large skillet, heat the olive oil. Add the scallion whites and garlic and mix well. Cover and cook over low heat, stirring occasionally, until tender, about 5 minutes. Add the baharat and cook, stirring, for 1 minute. Add the tomatoes, season with salt and pepper and bring to a simmer. Cook over moderately low heat, stirring occasionally, until softened and saucy, about 10 minutes. Add the scallion greens and cook until tender, 2 minutes longer. Scrape the mixture into a small bowl and let cool to room temperature.
- Heat a large nonstick skillet. Melt 1 1/2 tablespoons of the butter in the olive oil. In a medium bowl, beat the eggs with a fork. Add them to the skillet, season with salt and pepper and cook over moderately low heat, stirring, until curds start to form, 4 to 5 minutes. Stir in the remaining 1 1/2 tablespoons of butter and cook until the eggs are just set, 1 to 2 minutes longer.
HAM, EGG, AND CHEESE SANDWICH WITH SECRET SAUCE
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Cuisine AmericanCategory LunchServings 4Estimated Reading Time 4 mins
- In a non-stick skillet, melt the butter and fry the eggs to your desired doneness, leaving room in the pan to heat the ham. When you flip the eggs, put the ham in the pan to warm through.
- Place the ham on top of the eggs (1-2 slices per egg), then place a slice of cheese on top of each egg.
- Toast the bread, then place the egg, ham, and cheese stack on one slice. Spread the mustard sauce on the other slice. Close sandwich and enjoy!
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Estimated Reading Time 3 mins
- Aioli. A basic aioli is essentially mayonnaise with garlic. If you want to give it more flavor, you can add lemon juice or finely chopped herbs. Use it just as you would mayonnaise and you’ll never go back to simply jarred mayonnaise again.
- Avocado. With the popularity of avocado toast, this one is probably not a surprise. If you typically sprinkle sea salt and chile flakes on your avocado toast, stir them into the mash for your breakfast sandwich.
- Sour Cream. Creamy, tangy, and rich, sour cream can do more than top your baked potatoes. Think of it like mayonnaise and stir in herbs & garlic, citrus zest and juice, hot sauce or Sriracha.
- Greek Yogurt. Take all the savory stir-ins from sour cream and apply them here. However, Greek Yogurt is a better suitor than sour cream for sweet. Syrup, jam, jelly, and honey find their home swirled in this breakfast staple.
- Compound Butters. Compound butter is fancy way of saying butter with stir-ins. While you might be more familiar with it served with a steak or bread basket at a restaurant, it’s simple to make at home.
- Hummus or Baba Ganoush. These dips easily pull double duty as a spread. These days you can find both prepackaged at the store, but if you can’t they’re not tricky to put together at home.
- Nut Butters. There’s no shortage of nut butters at the store. From the days of only creamy or crunchy peanut butter, we’ve moved onto almond, cashew, and hazelnut in most grocery stores.
BACON, GRUYERE CHEESE AND EGG SANDWICHES WITH ... - FOOD.COM
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5/5 (2)Total Time 1 hrCategory BreakfastCalories 679 per serving
- In a heatproof bowl set over (but not in) a large saucepan filled with 2 inches of gently simmering water, whisk the egg yolks with the cold water and salt until the mixture is just warm to the touch. Slowly drizzle half of the melted butter into the egg mixture in a thin stream, whisking constantly until the butter is completely incorporated. Continue whisking in the melted butter until the sauce is thick and smoothly emulsified. Whisk in the lemon juice, hot sauce and Worcestershire sauce and serve warm.
- This sauce can be kept warm over the hot water bath off of the heat for about 30 minutes. Whisk occasionally and reheat gently over hot water.
8 QUICK AND EASY EGG SANDWICH RECIPES - LIFE BY DAILY BURN
From dailyburn.com
Estimated Reading Time 3 mins
- Low-Calorie Breakfast Sandwich with Turkey Bacon. Deli thins give this 350-calorie sammie a toasty crunch without excess carbs, and low-sodium turkey bacon will pack some extra protein without the fat of regular bacon.
- Fried Egg and Serrano Ham Sandwich. Fix up a breakfast that’s full of folate, an inflammation-fighting B vitamin that occurs in asparagus. Want to cut down on the carbs?
- Breakfast Sandwich with Canadian Bacon. Protein is the name of the game if you want a breakfast that keeps you full — and this sandwich packs a whopping 25 grams of it!
- Egg White Sandwich. Out the door ASAP in the morning? Make healthy breakfast a no-brainer with this recipe for egg white sandwiches. Mix in seasonal veggies to the egg mixture prior to baking if you want some extra nutrients and flavor!
- Eggs, Salmon and Feta. Smoked salmon, an excellent source of omega-3s, steals the spotlight in this elegant open-faced sandwich. Whisk your eggs with skim milk to make them fluffier before scrambling, or skip it (and the feta cheese) if you prefer to go dairy-free.
- Spinach and Poached Egg Muffins. Get your greens in the a.m. by sautéing spinach with low-fat crème fraîche to liven up a poached egg muffin. You’ll have to serve the poached egg straight away, so save this recipe for when you’ve got the time to properly prepare and enjoy it.
- Healthy Egg Benedict. Though not technically a sandwich, the ultimate open-faced sandwich is a brunch classic we love to devour come the weekend. Since the typical restaurant version can rack up more than 700 calories, this recipe lightens things up by substituting a chicken broth-based sauce for heavy hollandaise sauce.
- Portobello Breakfast Cups. Don’t shy away from the ‘shrooms! Juicy Portobellos, apart from being a good source of fiber and B vitamins, make the perfect base for this veggie-ful breakfast.
8 SAUCES FOR BAKED EGGS | FOOD & WINE
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Estimated Reading Time 2 mins
- Salsa verde. Whether you go with the tangy Mexican tomatillo version or the chunky, pungent Italian version, zingy salsa verdes are delicious with baked eggs.
- Tomato sauce. Known as eggs in purgatory in Italy and shakshuka throughout the Middle East, eggs baked in tomato sauce is a popular comfort-food dish.
- Avocado hollandaise. Not only is the real stuff fussy to make, but it’s a brunch cliché. This three-ingredient riff, however, is delicious, super-simple and packed with healthy fats.
- Pepper puree. Roast peppers and garlic cloves until sweet and silky, then peel both and puree for a luscious sauce to serve over baked eggs.
- Piri piri sauce. Eggs and hot sauce are meant to be. This tangy, spicy chile sauce takes the combo to the next level.
- Sautéed mushrooms. Bake eggs over sautéed mushrooms, or serve them alongside as a sauce.
- Pesto. There are seemingly infinite ways to make pesto, and believe it or not, all are good with baked eggs.
- Kimchi. Whether homemade or store-bought in a bag or jar, the garlicky, spicy Korean pickle is an awesome condiment to serve alongside baked eggs.
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4.7/5 (10)Category Lunch Recipes, VegetarianServings 2Total Time 10 mins
- Chop the boiled eggs and mix with the mayonnaise, chopped basil and the finely grated lemon rind. Season the egg mix to taste and fill the baguette followed by the baby rocket leaves to serve.
- Chop the boiled eggs and mix with the sweet chilli sauce and fresh coriander. Serve on a wholegrain bread spread with light cream cheese, and sliced tomato.
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5/5 (5)Total Time 18 minsCategory BreakfastCalories 395 per serving
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- Crack eggs into the skillet and season with salt & pepper. Allow to cook about 1 minute to set the edges. Add 2 tablespoons water and cover with a lid. Cook 3-5 minutes or just until the yolks begin to set.
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