Tag Archive | Egg

Recipe: Egg Salad Sandwich

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Egg Salad Sandwich

Ingredients:

5 Hard-boiled eggs
1/2 c Mayonnaise
2 Tbs Dried Minced Onion
1/2 tsp Lemon Juice
1/4 tsp Mustard Powder
1/8 tsp Salt
1/8 tsp Garlic Powder
1/8 tsp Black Pepper
Lettuce
Mayonnaise
4 Slices Bread

Instructions:

Dice the hard-boiled eggs and place in a medium bowl. In a small bowl, mix the mayo, onion, lemon juice, mustard powder, salt, garlic, and pepper. Fold this mixture into the diced eggs and stir to incorporate. Spread a little mayo onto one side of each slice of bread. Top one slice of bread with lettuce and egg salad followed by the second slice of bread (mayo side in). Enjoy!

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Recipe: Hard Boiled Eggs

Hard Boiled Eggs

I love hard boiled eggs. Unfortunately, I only think to make them around Easter. They really don’t take long and taste oh so good. Whip up a batch and I just might do the same throughout the year instead of only for this holiday.

Ingredients:

Eggs
Water

Instructions:

Place eggs in a pot covered with cool water that’s about 2″ deeper than the eggs. Bring water to a rapid boil. Set the timer for 12 minutes and remove the pot from heat. Once the timer has gone off, carefully remove the eggs from the hot water and place them in a cold water bath. Once they are fully cooled, refrigerate until you are ready to peel and eat them.

Recipe: Egg Flower Soup (Egg Drop Soup)

Egg Flower Soup

Egg Flower Soup

Ingredients:

3 Tbs Cornstarch
3 Tbs Water
3 c Chicken Stock
1 c Water
1 – 14 oz. Can Corn, drained
2 tsp Olive Oil
2 Tbs Soy Sauce
1 tsp Pepper
2 Tbs Dried Minced Onion
2 Tbs Butter
1 tsp Ground Ginger
3 Eggs
1/4 c Peas

Instructions:

In a small bowl, mix cornstarch and 3 Tbs water together and set aside. In a large pot, combine everything except the eggs, peas, and cornstarch mix. Bring to a rapid boil. Beat the eggs together in a small bowl. Then transfer then to a pourable container. Stir the soup rapidly to create a whirlpool and slowly drizzle the eggs into the boiling soup, very slowly. Once the eggs have “flowered” in the soup, add in the peas and cornstarch mix and stir. Once the peas have cooked to your liking, dish up and enjoy!

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Recipe: Croque Madame

Croque Madame

Croque Madame (Ham and Cheese Sandwich with a Fried Egg)

Croque Madame is a variety of Croque Monsieur. Croque Monsieur is a grilled ham and cheese sandwich. The “Madame” has the addition of a fried, over easy, or poached egg. Other varieties include the “Provencal” (tomato), “Auvergnat” (blue cheese), “Gagnet” (gouda cheese and andouille sausage), “Norvégien” (smoked salmon instead of ham), “Tartiflette” (sliced potatoes), “Bolognese” (bolognese sauce), “Señor” (tomato salsa), and “Hawaiian” (sliced pineapple). This dish doesn’t keep well so adjust the recipe to make the exact amount you need.

Ingredients: (makes 2 sandwiches)

3 Tbs Butter
2 Tbs Flour
1 c Milk
1/8 tsp Pepper
1/16 tsp Nutmeg (a pinch really)
3 oz. Provolone Cheese (gruyère or swiss will substitute fine)
4 Slices Rye Bread
2 tsp Dijon Mustard
1/4 lb. Ham
2 Eggs
Salt & Pepper to taste

Instructions:

Preheat oven to 400°. Grease a baking dish (sized to fit your sandwiches) with a little butter or oil. Melt butter in a sauce pan. Add flour and whisk to create a roux. Add the milk, whisking to ensure there are no lumps. Add in the pepper and nutmeg. Bring to bubbling and add 1/3 of the cheese (1 oz.). Melt the cheese and add in the mustard. Once it is mixed well and the cheese is melted, remove from heat. Toast the bread and begin assembling the sandwich. Place half the toast in the baking dish. Ladle 1/3 of the cheese sauce on the bottom slices. Cover with 1oz. Cheese (shredded or sliced doesn’t matter) per sandwich. Next top with the ham and the other bread slice. Spread the remaining cheese sauce over the sandwich tops. Bake for around 20-30 minutes. You’re trying to heat the ham and melt the cheese on the inside of the sandwich. Remove from oven if the cheese starts to brown.

When the sandwiches have baked, keep them warm and make your egg top. You can top this sandwich with a fried, over easy, or poached egg. I made this one with a fried egg. To fry an egg, heat butter in a nonstick skillet over medium-high heat. Crack an egg into a small dish. Once the butter has stopped foaming, drop the egg into the butter. Cover the egg and let it cook for 3-6 minutes depending on how you like it. For a runny yolk, 3 minutes; for a cooked through yolk, 6 minutes (or until the yolk doesn’t wiggle when you wiggle the pan). Once your egg has cooked to your liking, gently place it on top of your sandwich. Season to taste with salt & pepper. Congrats! You have made Croque Madame!

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For more culinary adventures, check out my other recipes! If you’d like another french dish, why not try my crêpes?

Recipe: Bacon and Blue Cheese Omelet with Turkey

Bacon and Blue Cheese Omelet with Turkey

Bacon and Blue Cheese Omelet with Turkey

Ingredients:
2-3 eggs
1 Tbs Milk
1/2 c Turkey, minced
2 Slices Bacon, cooked and crumbled
3 Tbs Blue Cheese, crumbled
1 Tbs Butter (optional)

Instructions:

Heat a skillet over medium heat. I use a non-stick pan but you can use a regular one, just be sure to generously butter it first. Mix eggs and milk in a small bowl. Pour into hot skillet. As it cooks, gently lift up the edges and tilt the skillet to allow the runny egg to get underneath the cooked egg. Lift the edges small sections at a time and work your way around the edge of the skillet. Keep doing this until there is no more runny egg on top.

Lift egg Lift all around pan and tilt

Place your turkey, bacon and 2 Tbs of the blue cheese on one half of the omelet. Let this sit and continue to cook until the center of your omelet is set (we don’t want raw eggs) and the bottom is nicely browned. Gently fold the omelet so the empty side becomes the top and your bacon and blue cheese is now sandwiched in the middle.

Begin fold Finish fold

Sprinkle the rest of your blue cheese over the top of the omelet. Once it has melted, your omelet is done. Enjoy!

If you like my omelet, you’ll love my other recipes!

Recipe: Chicken Schnitzel

Chicken Schnitzel

Ingredients:

1 cup bread crumbs
1 tablespoon all-purpose flour
salt and pepper to taste
2 tablespoons vegetable oil
2 Chicken breasts, filleted and pounded thin (makes 4 thin breasts)
1 egg, beaten
2 Tbs dried minced onion
1 can Cream of Mushroom Soup
1 cup Chicken Stock
1 tablespoon cornstarch
1/2 cup sour cream

Instructions:

1. In a shallow dish, mix together the bread crumbs and flour. Season with salt and pepper. Place the egg in a separate shallow dish. Heat oil in a large skillet over medium-high heat. Dip chicken in egg, then coat with the bread crumb mixture. Fry in the hot oil until browned on both sides and cooked through, about 5 minutes per side.
2. Remove the chicken to a platter and keep warm. Add onion and cream of mushroom to the skillet and cook until lightly browned. Pour in stock. Simmer for about 20 minutes, you want this to reduce a bit. Stir together the cornstarch and sour cream then stir it into the skillet. Cook over low heat until thickened but do not boil. Spoon over the chicken and serve immediately.

Recipe: Baked Monte Cristo Sandwich

Baked Monte Cristo Sandwich

Monte Cristo on Cutting Board

Ingredients:
2 cups Bisquick
3/4 cup milk
1 egg
5 oz Swiss cheese, thinly sliced
6 oz deli-style ham or turkey, very thinly sliced
6 oz deli-style turkey, very thinly sliced
1/3 cup jam

Instructions:

  1. Heat oven to 400ºF. Lightly grease spring form pan. In medium bowl, stir Bisquick, milk and egg until blended.
  2. Spread half of the dough in bottom of pan. Top with half each of the cheese, ham and turkey. Spread jam over turkey avoiding the very edges of the pan. Top with remaining ham, turkey and cheese. Spread remaining dough over cheese to sides of pan.
  3. Bake uncovered about 30 minutes or until golden brown. Let stand 5 minutes before serving.
    *Often times people dust this with powdered sugar but we don’t and it’s still tasty!

Baked Monte Cristo in Pan

Enjoy!

Monte Cristo on Plate

If you liked my Baked Monte Cristo Sandwich, you’ll love my other recipes