Aunt Gwens Fried Egg Sandwich Recipes

GRUB'S OOH LA LA EGG SANDWICH

Steps:

• Preheat the oven to 275 degrees F. Lightly coat a griddle or large nonstick skillet with oil and preheat over medium-high heat until hot.
• Whisk 6 of the eggs with the salt to blend well. Whisk in the cream, simple syrup and cinnamon. Test the griddle temperature by dropping a bit of the batter onto it; if it sizzles, the griddle is ready. Dip the croissant halves, one at a time, into the batter and place gently onto the griddle without overcrowding. Fry until golden brown, about 3 minutes, and then flip and fry the other side. Repeat with remaining croissant halves, if necessary. At this point, you can place the cooked croissants onto a baking sheet and keep warm in the oven while you prepare the eggs.
• Wipe out the griddle and set over medium-low heat. Melt the butter on the griddle. Crack the remaining eggs into a medium bowl, add the milk and beat to incorporate. Pour the eggs onto the griddle and gently scramble. When they are almost cooked through, turn off the flame, sprinkle on the cheese and blend into the eggs. Season with salt and pepper.
• Divide the scrambled eggs among the croissant bottoms and top each with 2 slices of crispy bacon and the remaining croissant tops. Serve with a side of the maple syrup and enjoy!

NYC BAGEL AND EGG SANDWICH

Steps:

• For the bagels: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• Mix the Greek yogurt, flour, salt and honey in a large bowl. Mix until it forms a dough (no need to let the dough sit). Place the dough on a floured board and cut into 3 balls. Roll out the balls into a rope shape about 4 inches long and 2 inches thick. Bring the two ends together to form a bagel shape. Place the bagels on the prepared baking sheet. Brush with the egg and sprinkle with sesame seeds and a tiny bit of salt. Bake on the middle rack for 20 minutes. Let rest 5 minutes. You will be transported to NYC.
• For the bacon: Place the bacon on a baking sheet fitted with a wire rack. Place in the oven top rack for 10 minutes. When the bacon is done, set aside 2 tablespoons bacon grease.
• For the egg sandwiches: Beat the eggs in a bowl. Then pour in a cold skillet and place on medium-low heat. Wait a minute, then gently stir the eggs until they form soft wet curds. Then add the cheese, creme fraiche, salt and pepper. Mix and immediately take off the heat. The eggs will continue cooking off the heat. Perfect silky buttery eggs!
• For the arugula salad: Whisk the oil, vinegar, salt and pepper in a medium bowl. Then toss in the arugula. This makes the perfect peppery salty bite.
• To assemble: Cut the sesame bagels in half and top with some egg. Place 2 strips of bacon on each sandwich. Top with the arugula salad and indulge in comfort food love.

LOADED EGG SANDWICH

Steps:

• Spread the waffle fries (or other frozen potatoes) on a baking sheet and bake as the label directs. Lightly smash the fries with a spatula and push together to form a circle about the diameter of the bun; set aside on the baking sheet (keep the oven on).
• Meanwhile, cook the bacon in a small nonstick skillet over medium heat, turning, until crisp, about 7 minutes. Transfer to a paper towel-lined plate to drain; break each piece in half. Wipe out the skillet.
• Lay the cheese slices on the fries and return to the oven until melted, about 2 minutes. Meanwhile, melt the butter in the skillet over medium heat. Add the hot sauce and swirl to combine. Crack the egg into the skillet and cook until it starts setting, about 30 seconds. Season with salt and spoon the butter mixture over the egg white until it starts to turn orange-red, about 30 seconds. Cover and cook until the egg white is set, about 1 more minute.
• Toast the bun and spread with butter. Slide the cheesy waffle fries onto the bottom bun. Top with the bacon, avocado, egg, peppers and the top bun.

FRIED EGG SANDWICH

Steps:

• Combine the ketchup and chipotle and spread on the inside of each piece of bread. Place the cheese between the bread at an angle so that the edges hangover the sides of the bread. Butter the outside of one bread slice with half the butter. Heat a skillet over medium heat. Press the sandwich on, buttered-side down. Press until the bread is golden brown and the cheese has started to melt. Butter the other side (which is facing up) with the remaining butter and flip. Cook until golden brown and the cheese is gooey, this should all take 3 to 4 minutes. Remove the sandwich from the heat and hold.
• Meanwhile, in a pan over medium heat, cook the bacon until barely crisp, about 5 minutes. Flip the bacon, pushing the two pieces next to each other to form a square. Crack the egg on top, cooking into the bacon. Continue cooking until the egg is set, about 5 minutes. Open up the sandwich (use a spoon to help pull apart the bread) and slide in the eggs and bacon. Close up, slice and enjoy.

FRIED SCRAPPLE AND EGG SANDWICH

Steps:

• Dredge the scrapple in the instant flour and sprinkle lightly with salt and pepper. Heat the butter in a saute pan or skillet over medium heat and gently brown the scrapple on each side, about 3 minutes. Remove the scrapple from the pan and place on a paper-towel-lined tray. Top with the American cheese and allow to slowly melt on top for about 2 minutes. Discard the butter and wipe the pan. Fry the eggs sunny side up in fresh butter and sprinkle with salt and pepper. Arrange the eggs over the slices of scrapple and cheese. Layer the scrapple, egg and cheese between 2 pieces of soft white bread, making 4 sandwiches total. Enjoy paired with freshly squeezed OJ. This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
• Ease of preparation easy

FRIED EGG SANDWICH

Steps:

• Heat the drippings in a wide flat-bottomed skillet until they spit and smoke. Break in the eggs. They will immediately bubble around the edges, making then crisp. Break their yolks with a fork and swirl them around, so that they are scattered fairly evenly through the whites. This will cook very quickly and the eggs should be tough. Either push them to one side of the pan or remove them, and fry bread in the drippings for each sandwich, two slices an egg. Fry on one side only. Sandwich egg between bread slices. Wrap them in waxed paper.

FRIED EGG SANDWICH

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.

AUNT GWEN'S FRIED EGG SANDWICH

Steps:

• Heat the drippings in a wide flat-bottomed skillet until they spit and smoke. Break in the eggs. They will immediately bubble around the edges, making then crisp. Break their yolks with a fork and swirl them around, so that they are scattered fairly evenly through the whites. This will cook very quickly and the eggs should be tough. Either push them to one side of the pan or remove them, and fry bread in the drippings for each sandwich, two slices an egg. Fry on one side only. Slap the sandwiches together and press them firmly. Wrap them in waxed paper.;