Tag Archives: eggs

Brunch egg sandwich

Brunch egg sandwich

So I’m not the breakfast chef in our family. It’s my husband and he takes it seriously. Pancakes, breakfast burritos, eggs and bacon, potato hashbrowns, whatever it is, he does it well! We love having breakfast together as a family and how could you not when you have a menu like that? So after church yesterday morning, we decided on brunch instead of lunch. And I was so glad!

I am the first to admit, I will screw up eggs. It doesn’t take much to go from fluffy scrambled eggs to crispy bottoms and brown edges. Oops! Plus he has had so much practice making 2 over-easy eggs for his own breakfast for years, that I shouldn’t even try to attempt it! So a sunny side up egg? I don’t even try!

He made these delicious egg sandwiches. We have had them before but man, they were really just so good this time! And fairly easy to whip together, especially since it was just 2 but it would still be easy for a few more. No drive thrus for us this morning!

Here’s how they went down:

2 English muffins
2 eggs
1 TBL butter
2 pieces bacon
1/4 cup shredded cheese
Handful spinach, chopped
1/2 tomato, sliced
1 TBL mayo
1 or 2 dash of hot sauce
Salt and pepper

Start by frying the bacon in a large pan. We used one that has a wide surface area and has a lid (to be used later). Remove from pan to a paper towel lined plate. Drain off all but a teaspoon or less of fat. Crack the eggs over the drippings and season with salt and pepper. Cook over medium low heat and cover with lid to help cook the egg yolk through. These only need to cook for 1-2 minutes and then the goodness comes!

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While the eggs cook, put the English muffins in to toast and stir together the mayo and hot sauce in a small bowl. We also cut up the butter into 4 pieces (1 for each English muffin half) and put on a warm plate to soften.

Next, remove lid and break bacon in 2 pieces. Place on top of egg in x pattern and sprinkle half the cheese on each. Cover with lid again for 1 more minute.

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Butter each english muffin half when they are done toasting and spread with mayo mixture. Assemble as follows: Egg and bacon on English muffin, spinach, tomato, then top of bun. Sandwich complete and ready to eat! We baked some sweet potato tater tots (Alexis brand) just to finish it off, yum!

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Brunch egg sandwich
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 2 servings
 
Ingredients
  • 2 English muffins
  • 2 eggs
  • 1 TBL butter
  • 2 pieces bacon
  • ¼ cup shredded cheese
  • Handful spinach, chopped
  • ½ tomato, sliced
  • 1 TBL mayo
  • 1 or 2 dash of hot sauce
  • Salt and pepper
Instructions
  1. Start by frying the bacon in a large pan. We used one that has a wide surface area and has a lid (to be used later). Remove from pan to a paper towel lined plate. Drain off all but a teaspoon or less of fat.
  2. Crack the eggs over the drippings and season with salt and pepper. Cook over medium low heat and cover with lid to help cook the egg yolk through, 1-2 minutes.
  3. While the eggs cook, put the English muffins in to toast and stir together the mayo and hot sauce in a small bowl. Set aside butter but into 4 pieces (1 for each English muffin half) and put on a warm plate to soften.
  4. Next, remove lid and break bacon in 2 pieces. Place on top of egg in x pattern and sprinkle half the cheese on each. Cover with lid again for 1 more minute.
  5. Butter each english muffin half when they are done toasting and spread with mayo mixture. Assemble as follows: Egg and bacon on English muffin, spinach, tomato, then top of bun. Sandwich complete and ready to eat!

 

Please let me know what you think about the Brunch Egg Sandwich! I would love to hear your comments.

Breakfast Strata

End of Christmas Break & Breakfast Strata

I hadn’t really intended on taking a month off of posting but things just kept happening (sound familiar?!) So at the end of the year, I thought, I’ll just start things back up when I can make the time again. Sooo that’s what I’ve done!

We had a fabulous Christmas and New Years. It was just awesome! Since we didn’t go home to Dallas this year, everyone came to us and you might think having houseguests for 2 weeks is tough but I really enjoyed it!

I spent a little time on Christmas Eve morning making this Breakfast Strata. We had a ham for dinner a night or two before and I was hoping to use some of the leftovers for this. It cooked while we opened presents and drank coffee (expect the kids!) and played with all the new present. It worked out perfectly!

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The beauty of this recipe is if you have a specific ingredient you want to use or don’t have you can make the filling different. If you want to use goat cheese, just swap it out. Combonations that also might work: Sausage and mushrooms; spinach and fontina cheese; or roasted red peppers and parmesan. Whatever you would like! My only suggestion would be to keep it under 3 flavorful ingredients.

Breakfast Strata

1 large loaf of French or Italian Bread (the big fluffy kind), sliced 1/2″ thick
1 stick of unsalted butter, divided
1 1/2 lb. red potatoes, scrubbed and diced
salt and pepper
3 shallots or 1/2 onion, diced
4 garlic cloves, minced
1 TBL fresh rosemary, minced
1 lb ham, diced
1 cup dry white wine
12 oz monterey jack cheese, shredded
12 eggs
3 cups half and half
3 TBL minced fresh parsley

Breakfast Strata Breakfast Strata
Preheat oven to 325 degrees. Spread the bread out on 2 baking sheets and bake until golden brown, about 25 minutes. I switched and turned them halfway through the cooking time.

Breakfast Strata

Let bread cool and spread butter on one side of each slice, using 3-4 TBL of butter.

Breakfast Strata

Meanwhile, boil potatoes in water and 1/2 tsp salt over high heat. Cook until just slightly tender, about 4 minutes. Drain the potatoes.

Breakfast Strata Breakfast Strata

Melt 3 TBL butter in a skillet over medium heat and add potatoes. Cook until beginning to brown about 7 minutes.

Breakfast Strata

Stir in the onion and cook 2 minutes. Add garlic and rosemary and cook until fragrant, about 30 seconds.

Breakfast Strata

Transfer to a medium bowl and season with salt and pepper. Add ham and stir together.

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Add wine to skillet and simmer until very reduced, about 5 minutes, take off of heat to cool.

Breakfast Strata

Butter a 9x13inch pan (I had a slightly larger one)and place half of slices in the bottom in a single layer, with butter side up.

Breakfast Strata Breakfast Strata

Sprinkle half of the ham and potato mixture and 1/3 of cheese over the bread slices. Repeat with remaining bread slices, ham and potatoes and another 1/3 of cheese.

Breakfast Strata Breakfast Strata

Whisk the eggs in a large bowl until combined then whisk in reduced wine, half and half, parlsey, 1 tsp salt and 1/2 tsp pepper.

Breakfast Strata Breakfast Strata

Pour egg mixture evenly over all and sprinkle remainder of cheese on top.

Breakfast Strata

Wrap the strata with plastic wrap, very tightly. Weigh the strata down with a few sugar boxes or heavy books. (These beignet mix boxes are the perfect size and pretty heavy.) Refrigerate for 8-24 hours.

Breakfast Strata Breakfast Strata

When ready to cook, unwrap the dish and let sit out on counter for 15-20 minutes. Bake uncovered for 1 hour and 20 minutes in 325 degree oven. Strata should puff slightly and pull away from sides. Cool for 5-10 minutes.

Breakfast Strata

Also, this is a great breakfast-for-dinner item as well! Its delicious for either!

End of Christmas Break & Breakfast Strata
Author: 
 
Ingredients
  • 1 large loaf of French or Italian Bread (the big fluffy kind), sliced ½" thick
  • 1 stick of unsalted butter, divided
  • 1½ lb. red potatoes, scrubbed and diced
  • salt and pepper
  • 3 shallots or ½ onion, diced
  • 4 garlic cloves, minced
  • 1 TBL fresh rosemary, minced
  • 1 lb ham, diced
  • 1 cup dry white wine
  • 12 oz monterey jack cheese, shredded
  • 12 eggs
  • 3 cups half and half
  • 3 TBL minced fresh parsley
Instructions
  1. Preheat oven to 325 degrees. Spread the bread out on 2 baking sheets and bake until golden brown, about 25 minutes. I switched and turned them halfway through the cooking time.
  2. Let bread cool and spread butter on one side of each slice, using 3-4 TBL of butter.
  3. Meanwhile, boil potatoes in water and ½ tsp salt over high heat. Cook until just slightly tender, about 4 minutes. Drain the potatoes.
  4. Melt 3 TBL butter in a skillet over medium heat and add potatoes. Cook until beginning to brown about 7 minutes.
  5. Stir in the onion and cook 2 minutes. Add garlic and rosemary and cook until fragrant, about 30 seconds.
  6. Transfer to a medium bowl and season with salt and pepper. Add ham and stir together.
  7. Add wine to skillet and simmer until very reduced, about 5 minutes, take off of heat to cool.
  8. Butter a 9x13 inch pan (I had a slightly larger one)and place half of slices in the bottom in a single layer, with butter side up.
  9. Sprinkle half of the ham and potato mixture and ⅓ of cheese over the bread slices. Repeat with remaining bread slices, ham and potatoes and another ⅓ of cheese.
  10. Whisk the eggs in a large bowl until combined then whisk in reduced wine, half and half, parsley, 1 tsp salt and ½ tsp pepper.
  11. Pour egg mixture evenly over all and sprinkle remainder of cheese on top.
  12. Wrap the strata with plastic wrap, very tightly. Weigh the strata down with a few sugar boxes or heavy books. Refrigerate for 8-24 hours.
  13. When ready to cook, unwrap the dish and let sit out on counter for 15-20 minutes. Bake uncovered for 1 hour and 20 minutes in 325 degree oven. Strata should puff slightly and pull away from sides. Cool for 5-10 minutes.

 

Please let me know what you think of the Breakfast Strata (or any other dish!) I would love to know hear your comments!