EGG NOODLES WITH SWEET AND SPICY BEEF SAUCE
Steps:
- In a hot saucepan, add canola oil and caramelize chiles, garlic, ginger, beans and onions. Add hoisin, stir often and cook for 2 minutes. Add beef and deglaze with shaohsing. Turn heat down and simmer for 45 minutes. Check for seasoning.
- Cook noodles in salted water until al dente. Drain well and place in bowls. Top with cucumber, carrots and bean sprouts. Ladle on hot beef sauce.
GRILLED CHEESE AND SCRAMBLED EGG SANDWICH
Ordinary grilled cheese spiced up with scrambled egg and different cheeses inside!
Provided by Sammah
Categories Breakfast Sandwiches
Time 20m
Yield 1
Number Of Ingredients 10
Steps:
- Whisk egg, milk, salt, onion powder, and garlic-pepper seasoning together in a bowl until well combined and pale yellow in color. Dump in Cheddar-Jack cheese and stir until thick.
- Spray a skillet with cooking spray and set over medium-low heat. Pour egg mixture into the skillet; cook and stir until eggs are set, about 5 minutes. Remove to a plate.
- Lightly butter one side of each bread slice.
- Spray the skillet again with cooking spray. Put one slice of bread, buttered-side down, in the pan. Top with 1/2 of the mozzarella cheese, the egg mixture, the remaining mozzarella, and the remaining bread, buttered-side up. Cook until bread is toasted and browned, 1 to 2 minutes. Flip and cook until the other side is browned and the cheese is melted, another 1 to 2 minutes.
- Transfer to a plate and let cool for a minute before serving.
Nutrition Facts : Calories 525.3 calories, Carbohydrate 30.6 g, Cholesterol 267.4 mg, Fat 32 g, Fiber 1.3 g, Protein 28.5 g, SaturatedFat 19.2 g, Sodium 2334.1 mg, Sugar 4.9 g
SPICY SCRAMBLED EGG SANDWICH
Steps:
- Preheat the broiler.
- Whisk the eggs in a large bowl. Whisk in the Calabrian chili oil and half of the chopped chives and season with salt and pepper.
- Melt 2 tablespoons of the butter in a wide nonstick pan over medium-low heat. Add the eggs and cook, slowly agitating them with a rubber spatula to form large curds, 4 to 5 minutes. Turn the heat off 30 seconds before the eggs reach your desired doneness.
- Halve the Parker House rolls and place them on a sheet tray. Spread the remaining 2 tablespoons of butter on each slice and toast until golden brown, 3 to 5 minutes.
- Divide the eggs between the bottom halves of the rolls. Top with the grated Asiago cheese and broil until melted, 1 to 2 minutes. Top with the remaining half bunch of finely chopped fresh chives. Enjoy.
BACON, EGG AND CHEESE SANDWICH
For Millie Peartree, a chef and lifelong New Yorker, the bacon, egg and cheese "is everything you need: salty, crunchy, creamy, filling." Because the iconic New York sandwich (which is also known as a "baconeggandcheese" or "B.E.C." when you're in a hurry), is made at thousands of carts and bodegas in all five boroughs, many locals wouldn't think to cook one at home. But if you're desperate for the resuscitation only a B.E.C. can provide, this homestyle adaptation delivers: gooey cheese, crispy bacon and eggs smushed between a buttered roll then wrapped tightly in foil. The only in-person experience you'll miss is waving goodbye to the bodega's owner and cat.
Provided by Ali Slagle
Categories breakfast, easy, for one, quick, sandwiches, main course
Time 20m
Yield 1 sandwich
Number Of Ingredients 7
Steps:
- Bring a large piece of parchment paper or foil to the stove. Heat a medium (10-inch) nonstick skillet over medium. Grease the skillet generously with butter. Place one side of the roll in the skillet, cut-side down, and toast until golden, 2 to 4 minutes. Transfer the toasted half to the parchment, cut-side up. Repeat with more butter and the other half of the roll. (The second side will take less time, as the pan gets hotter.)
- If you're using beef or turkey bacon, add 1 tablespoon butter to the skillet. Add the bacon and cook over medium until browned and crisp, 2 to 4 minutes per side. As the bacon cooks, press it down with a spatula. (This helps the fat render, producing crunchier bacon.) Turn off the heat and transfer the bacon to the bottom roll. Pour off all but 1 tablespoon of the fat.
- Pour the eggs into the skillet, season with salt and pepper and set over medium-low. Using a spatula, pull the egg toward the center and tilt the skillet so the egg runs to the empty part of the skillet. Repeat this all around until the surface of the egg is no longer runny but still shiny. Add the cheese on the top, tearing into smaller pieces for even coverage. Cook, undisturbed, until the top of the egg is matte, just a minute. Remove from heat, fold the egg in half, and then in half again. Transfer to the bottom roll.
- Add ketchup and hot sauce as desired, then add the top roll and press down. Wrap in the parchment, smush again, and let sit for a couple minutes for all the elements to steam together. Cut in half and eat.
NATE'S SPICY EGG AND CHEESE SANDWICH
This is my husband's favorite sandwich, he loves fried egg sandwiches and also grilled cheese and this is a combination of the two. The secret ingredient here is mayonnaise, you put it on the outside of the bread instead of butter. I know that you all are probably think I am crazy, but I learned this trick working at a restaurant in college. Mayo on the outside of the bread will give you that crispy, crunchy, buttery goodness that you can only seem to get when you order grilled cheese from an old diner. Yum!
Provided by AZ to AK
Categories Lunch/Snacks
Time 20m
Yield 1 sandwich
Number Of Ingredients 8
Steps:
- Spray a small pan with cooking spray. Over medium high heat break both eggs into pan, pierce the yolks so that they run onto the whites. Season with salt, pepper, and Cajun seasoning to taste.
- When the eggs have set, flip and cook the other side. When eggs are done remove from pan.
- Spread mayonnaise on one side of each piece of bread. In the same pan, place one slice of bread mayonnaise side down, top with one slice of cheese, the cooked eggs, another slice of cheese and the last slice of bread with mayonnaise side facing up.
- Grill until bread is golden and cheese starts to melt, flip and cook on the other side until all the cheese has melted.
- Remove from pan, cut in half and enjoy!
- Note: I have only done this mayo technique with full fat mayonnaise, I don't know if fat-free mayo, miracle whip, or soy mayonnaise works. But if you try any of those let me know.
Nutrition Facts : Calories 554.7, Fat 32.6, SaturatedFat 14.8, Cholesterol 475.4, Sodium 821.5, Carbohydrate 33.2, Fiber 4.1, Sugar 8.1, Protein 32.8
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