Grubs Ooh La La Egg Sandwich Recipes

EMERIL'S FAVORITE FRIED EGG SANDWICH

Steps:

• Spread 1/2 tablespoon of the butter on 1 side of each slice of bread (3/4 teaspoon butter per slice).
• Heat a large skillet over medium heat and add the buttered slices, buttered side down. Push the bread to the side of the pan and add the remaining 1/2 tablespoon butter to the other side. Add the ham and egg to the buttered side of the pan, and season the egg lightly with salt and pepper. Using a spatula, pierce the egg yolk so that it runs. Cook until the egg begins to firm and the ham browns, about 30 seconds.
• Using the spatula, flip both the ham and the egg and cook for 30 seconds. Stack the ham and egg on 1 unbuttered side of the toast and top with the other slice, buttered side up.
• Place the egg sandwich on a plate. If desired, top with grated cheese or other toppings, and serve immediately.

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.

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.

RED PEPPER, ARUGULA, FRIED EGG SANDWICH

Steps:

• Preheat oven to 450 degrees F. On a baking sheet roast red bell peppers until blackened on all sides. Remove from oven, allow to cool, remove peel and seeds, roughly chop. Set aside.
• Spread approximately 1-ounce of cream cheese on each slice of bread. Top with chopped peppers, a few leaves of arugula, one fried egg each. Garnish with a sprinkle of sweet paprika.