218424 greek benedict egg sandwich Recipes

hard-boiled eggs, whole wheat english muffins or 4 hamburger buns, mayonnaise (i use fat free), yellow mustard, pickle juice (optional)

light rye bread, eggs (any style but scrambled works best , in my opinion), cheddar cheese, black forest ham (honey ham works as well), margarine (or vegetable oil, it doesn tsp matter)

bacon, fried or baked, eggs, fried, bread, cheese (processed or hard), butter, strawberries or other fruit jam, ketchup, salt, pepper

french baguettes, shrimp, boiled and peeled, tails removed, eggs, hardboiled, peeled and sliced, boston lettuce, washed and dried, mayonnaise, salt & freshly ground black pepper

sour cream, bread, green onions, chopped, process american cheese, hard-cooked eggs , cut into 1/4-inch slices, bacon strips, cooked and drained, butter, softened

sour cream, bread, green onions, chopped, process american cheese, hard-cooked eggs , cut into 1/4-inch slices, bacon strips, cooked and drained, butter, softened

unsliced loaf (1 lb) french bread, butter, softened, divided, mayonnaise, deli ham, tomato, sliced, onion, thinly sliced, eggs, lightly beaten, cheddar cheese

egg yolks, freshly-squeezed lemon juice, unsalted butter , cut into pieces, white wine, white vinegar, coarse salt and pepper to taste, toast english muffin slices under the broiler or in the oven for approximately 3 minutes or until golden brown. remove from broiler, spread with 1 tsp butter. in a large frying pan, cook ham or canadian bacon slices until lightly browned and place them on each english muffin half., if you can poach an egg read no further, use a pan that is at least 3-inches deep so there is enough water to cover the eggs and they do not stick to the bottom of the pan. note: to prevent sticking, grease the pan with a little oil before filling with water. add vinegar and salt to the poaching liquid; bring the poaching liquid to a boil and then reduce to a simmer before adding the eggs (bubbles should not break the surface). hint: when you poach eggs, adding a little vinegar and salt to the water will helps the egg to hold its shape. without it, the eggs will become skeins of protein tangling up in the water., break each egg onto a saucer or into small cups or bowls. slip eggs carefully into simmering water by lowering the lip of each egg-cup 1/2-inch below the surface of the water. let the eggs flow out. immediately cover with a lid and turn off the heat. set a timer for exactly three minutes for medium-firm yolks. adjust the time up or down for runnier or firmer yolks. cook 3 to 5 minutes, depending on firmness desired., water with slotted spoon. lift each perfectly poached egg from the with a slotted spoon, but hold it over the skillet briefly to let any clinging to the egg drain off. drain well before serving. top each english muffin half with 1 poached egg. spoon warm hollandaise sauce over eggs and garnished with a small parsley sprig or chopped chives.

egg yolks, lemon juice, ground white pepper, worcestershire sauce, water, butter, melted, salt, eggs, distilled white vinegar, canadian-style bacon, english muffins, split, butter, softened

egg yolks, cold water, butter, cut into 8 pieces, lemon juice, salt, cayenne pepper, water, salt, eggs, english muffins, split, soft butter, fully-cooked boiled ham

eggs, english muffins, breakfast ham (sliced thick ), butter, hollandaise sauce, egg yolks, lemon , juice of, water, prepared mustard, parsley (chopped ), butter (melted ), salt and pepper

baguette, tomatoes (about 2 thin slices), capers, egg (hard boiled and sliced thin), red onion (about half a slice or to taste), salt and pepper (to taste)

unsliced loaf french bread, butter, softened, divided, mayonnaise, deli ham (thin slices), tomato, sliced, onion, thinly sliced, eggs, lightly beaten, cheddar cheese

whole wheat bread, eggs, cheese (to taste), deli slices of ham, dehydrated onions, butter, salt, pepper

beef bologna (or pork, if that s your thing), egg, your favorite bread (i like that grainy whole wheat stuff), american cheese, mustard, black pepper

white-wine vinegar, reduced-fat mayonnaise, whole-grain mustard, olive oil, divided, freshly ground black pepper, country ham (about 1 1/2 oz), tomatoes , sliced in half lengthwise, eggs, french baguette (about 8 oz), cut into four 3-inch-long pieces, chopped frisee

egg yolks, juice of 2 whole lemons, butter, melted and slightly cooled, salt, cayenne pepper, whole eggs, english muffins, split, toasted and buttered, canadian bacon , warmed in a skillet, paprika

eggs, english muffins, recipe of your favorite hollandaise sauce, chopped chives, lump crabmeat, fresh jumbo lump crabmeat, old bay seasoning, salt and pepper, breadcrumbs, dijon mustard, mayonaise, egg, slightly beaten, red bell pepper, diced, quarter of yellow onion, diced, stalk of celery, diced, butter to fry the cakes