B.E.G. SANDWICHES (BACON-EGG GRIDDLE SANDWICHES)
Provided by Food Network
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Cook the bacon on a griddle (or in a large skillet) over medium heat, turning occasionally, until crisp, 8 to 10 minutes.
- Meanwhile, whisk the eggs and sour cream in a medium bowl. Remove the bacon from the griddle and drain on paper towels; pour the fat into a small bowl and set aside.
- Add the egg mixture to the griddle and cook, stirring with a rubber spatula, until just set. Layer 1 slice of cheddar, some scrambled eggs, a piece of bacon and another slice of cheddar on each of 4 slices of bread. Top with the remaining bread.
- Return the bacon fat to the griddle; add the butter and let melt over medium heat. Place the sandwiches on the griddle, cover and cook until the bread is golden brown and the cheese melts, about 4 minutes per side.
CHICAGO-STYLE BREAKFAST BISCUIT EGG SANDWICH
As a midwestern gal, the Chicago-style hot dog is a very important dish to me. When I learned fellow Windy City native, star of Saturday Night Live and biscuit-lover Chris Redd was coming on the show, I made it my mission to transform this iconic dish into a breakfast sandwich. The biscuits are delicate and buttery with a hint of heat and the soft-scrambled eggs are creamy with an earthy note from the celery salt. This dish does the job of channeling a Chicago hot dog into breakfast. It is a mashup worth getting messy for!
Provided by Elena Besser
Categories main-dish
Time 45m
Yield 4 sandwiches
Number Of Ingredients 15
Steps:
- For the biscuits: Preheat the oven to 425 degrees F.
- In a large bowl, combine the flour, butter, poppy seeds, salt and baking powder. Toss together to coat the butter in flour. Using clean hands, break up the butter into pea-size pieces.
- Add the sport peppers and onion. Slowly add the buttermilk and mix together with a wooden spoon or spatula until a shaggy dough forms.
- Turn out the dough onto a floured surface and gently knead just until it comes together. Pat down the dough until it is about 1 inch thick, fold in half, pat down the dough again and fold in half the other way. Cut out with a floured biscuit cutter (3- to 4-inch) or floured rim of a water glass (you should have 4 large biscuits) and place on a cast-iron skillet or parchment-lined baking sheet. Cook until golden brown on the tops, 20 to 22 minutes.
- For the special sauce: In a medium bowl, combine the relish and mustard. Set aside.
- For the sandwiches: In a medium skillet over high heat, add the hot dogs, cut-sides down, and cook until crispy and golden, 2 to 3 minutes per side. Set aside.
- In a large bowl, crack and scramble the eggs. Add 2 tablespoons water and whisk together. In a large nonstick skillet over medium heat, add the eggs. Using a rubber spatula or wooden spoon, move the eggs back and forth until you reach a desired scramble. Sprinkle with the celery salt. Set aside.
- Slice open the biscuits, top with the eggs, hot dogs, special sauce, tomatoes and dill pickle chips.
GRILLED BISTRO BREAKFAST SANDWICHES
I used to make a classic breakfast sandwich when my kids were still at home. Now that it's just my husband and me, I've jazzed it up with pear, smoked Gouda and spinach. -Wendy Ball, Battle Creek, Michigan
Provided by Taste of Home
Time 30m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Heat 1 teaspoon butter in a small nonstick skillet over medium heat; add eggs and scramble until set. Divide eggs between 2 slices of bread; sprinkle each with salt and pepper. Layer bread with cheese slices, pear slices, Canadian bacon and spinach. Top with remaining bread., If using a panini maker, spread remaining butter on both sides of both sandwiches. Grill according to manufacturer's directions until golden brown and grill marks show, 6-8 minutes., If using an indoor grill, spread half of remaining butter on 1 side of both sandwiches. Place buttered side down on grill; press down with a heavy skillet or other weight. Grill over medium-high heat until golden brown and grill-marked, 3-5 minutes. Remove weight; spread remaining butter on other side of both sandwiches. Return to grill, buttered side down; replace weight. Grill until golden brown, another 3-5 minutes.
Nutrition Facts : Calories 629 calories, Fat 33g fat (17g saturated fat), Cholesterol 461mg cholesterol, Sodium 1510mg sodium, Carbohydrate 44g carbohydrate (11g sugars, Fiber 4g fiber), Protein 38g protein.
SPINACH AND EGG SANDWICHES
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the broiler. Arrange the tomatoes cut-side up on one half of a rimmed baking sheet and season with salt and pepper. Broil the tomatoes until they begin to soften, about 2 minutes. Remove from the broiler. Arrange the English muffins on the other half of the baking sheet and brush with 1 tablespoon olive oil. Set aside.
- Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Add the shallot and cook, stirring, until soft, about 2 minutes. Add the Canadian bacon and cook, stirring, until lightly browned, about 3 minutes. Stir in the spinach until wilted; season with salt and pepper. Transfer the mixture to a bowl; keep warm. Wipe out the skillet.
- Heat the remaining 1/2 tablespoon olive oil in the skillet over medium-high heat. Crack the eggs into the pan, season with salt and pepper, and fry until the whites are set but the yolks are still runny, about 5 minutes. Remove the pan from the heat. Top the tomatoes with the cheese. Return the tomatoes and English muffins to the broiler; broil until the cheese is melted, 2 to 3 minutes. Divide the English muffins among plates, then top each with some of the spinach mixture and a fried egg. Serve with the broiled tomatoes.
Nutrition Facts : Calories 403 calorie, Fat 20 grams, SaturatedFat 5.5 grams, Cholesterol 236 milligrams, Sodium 993 milligrams, Carbohydrate 36 grams, Fiber 5 grams, Protein 21 grams, Sugar 2 grams
BISTRO EGG SANDWICHES
Make and share this Bistro Egg Sandwiches recipe from Food.com.
Provided by Ashbow
Categories Breads
Time 15m
Yield 4 sandwiches, 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the broiler to high. Mix 4 tablespoons butter with the mustard and anchovy paste in a small bowl until smooth. Spread the anchovy butter on the cut sides of the bread; place buttered-side up on a baking sheet and broil until toasted, 1 to 2 minutes. Set aside.
- Melt the remaining 2 tablespoons butter in a large skillet over medium-high heat. Crack in the eggs; season with salt and pepper and let cook until the yolks just begin to firm up and the edges are slightly crisp, about 3 minutes.
- Assemble the sandwiches: Place 2 bread halves on each of 4 plates; top with a slice of pate, an egg, some cheese, greens and chives.
Nutrition Facts : Calories 604.8, Fat 30.5, SaturatedFat 16, Cholesterol 274.7, Sodium 898.8, Carbohydrate 60.3, Fiber 4.1, Sugar 0.8, Protein 21.5
BISTRO BREAKFAST PANINI
Steps:
- In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain., Meanwhile, heat butter in a large skillet over medium heat. Add eggs; cook and stir until set., Place eggs on two slices of bread; sprinkle with salt and pepper. Layer with cheese, apple, bacon, spinach and remaining bread. Butter outsides of sandwiches. , Cook on a panini maker or indoor grill for 3-4 minutes or until bread is browned and cheese is melted.
Nutrition Facts : Calories 710 calories, Fat 44g fat (22g saturated fat), Cholesterol 522mg cholesterol, Sodium 1510mg sodium, Carbohydrate 42g carbohydrate (6g sugars, Fiber 3g fiber), Protein 36g protein.
THE CLASSIC FRENCH BISTRO SANDWICH - CROQUE MONSIEUR
My two versions of this classic French café/bistro sandwich - oven baked for large quantities and ease.......or, the traditional frying pan/skillet method! You can always rely upon the French to add a certain "je ne sais quoi" to even the simplest food ...including the humble cheese and ham sandwich. The croque-monsieur (which becomes a croque-madame if you top it with a fried egg) is a great favourite in French cafés & bistros, and there are as many methods of crafting it as there are cafés! This one works for me. But, please be warned ... it's not for calorie-counters, the Cholesterol Police or those of a nervous disposition!!
Provided by French Tart
Categories Lunch/Snacks
Time 20m
Yield 4 Croque Monsieur, 4 serving(s)
Number Of Ingredients 8
Steps:
- Spread the bread with some of the softened butter, make 4 sandwiches, each with one slice of ham and one slice of cheese. Press them firmly together.
- Beat the eggs with the water, add the salt and pepper to taste, and dip the sandwiches into the egg mixture, coating all sides well.
- Heat the rest of the butter in a heavy- bottomed frying pan/skillet, when it has melted and is very hot - but not brown, fry the sandwiches for about 5 - 8 minutes, turning once.
- Serve immediately.
- If you prefer, although it is not traditional, you may place the croque-monsieur into a very well-buttered baking pan and bake in a moderately hot oven - 175°C/350°F - turning once, for about 10 to 15 minutes. It is easier to prepare a larger number this way and keep them warm until you are ready to serve them.
Nutrition Facts : Calories 487.7, Fat 36.1, SaturatedFat 21, Cholesterol 184.8, Sodium 587.6, Carbohydrate 25.6, Fiber 1.2, Sugar 2.4, Protein 15.6
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