Fried Egg And Avo Sammie Recipes

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EGG SAMMIES FOR A CROWD



Egg Sammies for a Crowd image

One sheet tray and you have a classic B.E.C. (bacon egg and cheese) for everyone.

Provided by Food Network Kitchen

Time 45m

Yield 24 sandwiches

Number Of Ingredients 7

1 pound bacon
1 cup milk
1 dozen large eggs
Kosher salt and freshly ground black pepper
One 24-count package Hawaiian sweet rolls
8 slices American cheese
Ketchup, for serving

Steps:

  • Preheat the oven to 400 degrees F.
  • Weave the bacon into an approximately 10-inch square on a cooling rack. Put the cooling rack with the bacon on a baking sheet. Bake until partially cooked, 15 to 20 minutes
  • Meanwhile, whisk together the milk, eggs, 1 1/2 teaspoons salt and several grinds of pepper in a large bowl.
  • Remove the cooling rack with the bacon and set aside. Spread the rendered fat on the baking sheet with a pastry brush. Pour the whisked eggs onto the baking sheet and bake for 5 minutes. Remove from the oven and stir until fluffy. Bake until set but not dry, another 5 minutes.
  • Using a serrated knife, slice the entire package of sweet rolls in half, keeping them attached to each other. Top the bottom halves with the cheese. Spoon the scrambled eggs onto the cheese. Transfer the bacon lattice on top of the eggs and top with the other half of the rolls. Cut into individual servings and serve with ketchup.

FRIED BOLOGNA AND EGG SAMMIE



Fried Bologna and Egg Sammie image

Perfect for anytime of day. I had one just like this at Lola, Michael Symons restaurant, in Cleveland.

Provided by Sarafina

Categories     Breakfast

Time 9m

Yield 1 Sandwich, 1 serving(s)

Number Of Ingredients 7

1 English muffin
1 slice beef bologna
1 slice mild cheddar cheese
1 egg
3 dill pickle slices
spicy brown mustard, on side
2 teaspoons butter

Steps:

  • Toast english muffin.
  • Fry blogna in 1 tsp butter until brown, top with cheese. Set aside for cheese to melt.
  • Fry egg in 1 tsp butter until white is done but yolk is still runny.
  • Assemble by putting pickles on english muffin, cut bologna in half to fit muffin, put egg on top. Top with other half of muffin. Serve with spicy brown mustard on side.

JAMMY TOMATO TOAST WITH EGGS AND AVOCADO



Jammy Tomato Toast with Eggs and Avocado image

This recipe was inspired by the popular Middle Eastern dish shakshuka - an aromatic tomato and pepper sauce that's topped with eggs for a satisfying meal any time of the day. Here, a similar sauce is simmered with sweet honey until jammy and then chilled for a different kind of spread on your morning toast. Each serving is topped off with a fried egg and sliced avocado for a quick and filling breakfast that aligns with the Mediterranean diet.

Provided by Food Network Kitchen

Time 3h40m

Yield 4 servings

Number Of Ingredients 13

3 tablespoons olive oil
1 1/2 teaspoons ground cumin
1 medium red bell pepper, diced
1 small onion, diced
Pinch crushed red pepper flakes
Kosher salt and freshly ground black pepper
2 cloves garlic, minced
One 28-ounce can whole peeled tomatoes, juices reserved
1/2 cup honey
4 large eggs
4 slices whole wheat bread, toasted, for serving
1 avocado, thinly sliced
Hot sauce, for serving, optional

Steps:

  • Heat 1 tablespoon of the olive oil in a medium pot over medium-high heat. Add the cumin, bell pepper, onion, red pepper flakes, 1 teaspoon salt and a few grinds of black pepper and cook, stirring occasionally, until the vegetables are softened and starting to caramelize in spots, 6 to 7 minutes. Stir in the garlic and cook until fragrant, about 1 minute.
  • Add the tomatoes and their juices and use a potato masher to crush the whole tomatoes until no large chunks are remaining. Stir in the honey, 1/2 teaspoon salt and a few grinds of black pepper and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until the mixture has reduced by about half and resembles a thick jam, with little moisture left, about 1 hour 30 minutes.
  • Transfer the mixture to a bowl or food storage container and let cool to room temperature for 30 minutes. Cover the jam and refrigerate until chilled, 1 hour and up to overnight.
  • Just before serving, heat the remaining 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Crack the eggs into the skillet and fry until the whites are set but the yolks are still runny, 5 to 6 minutes.
  • For each serving, spread about 2 tablespoons of the tomato jam on top of a piece of toast. Top the toast with a fried egg and a few avocado slices. Drizzle with hot sauce if using. Refrigerate any leftover jam in an airtight container for up to 1 week.

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