Scrambled Egg And Pepperoni Submarine Sandwich Recipes

PEPPERONI AND CHEESE SCRAMBLED EGGS

Steps:

• Heat grapeseed oil over medium-high heat in a large skillet. Fry pepperoni, transfer to paper towels to drain, pour off fat and wipe out pan. Melt butter in pan over medium heat. Whisk together eggs and milk, add to pan, and season with salt and pepper. Loosen edges to prevent eggs from sticking. When eggs begin to set, sprinkle with cheese and top with pepperoni and scallions. Remove from heat. Cover and let carryover cook until firm.

SCRAMBLED EGG SANDWICHES (WITH ONIONS AND RED PEPPERS)

Steps:

• Heat the oil in a large skillet. Add onion and saute over medium heat until slightly softened, about 2 minutes.
• Add pepper strips and cook stirring occasionally until tender about 8-10 minutes.
• Season with salt and pepper to taste.
• Add egg beaters (or beat eggs and add) to skillet and cook stiring often, until set about 2 minutes.
• Divide the egg mixture between two slices of toast, now top with slice of cheese and remaining toast.
• Cut each sandwich in half and serve.

SCRAMBLED EGG SUBS

Steps:

• Toss the radishes, tartar sauce, sliced celery and all but a few celery leaves in a medium bowl. Season with salt and pepper and set aside.
• Whisk the eggs in a large bowl with 1/4 cup water, 1/2 teaspoon salt, and pepper to taste. Heat 1 tablespoon butter in a large nonstick skillet over medium heat. Add the scallions and cook until slightly wilted, about 1 minute. Add the egg mixture and cook, stirring, until just beginning to set, about 3 minutes. Add the herbs and cheese and continue cooking until the cheese melts, about 2 more minutes. Transfer to a bowl and cover to keep warm.
• Wipe out the skillet and return to medium-high heat. Spread the outsides of the buns with the remaining 1 tablespoon butter; add to the skillet and toast until golden, about 1 minute per side. Fill each bun with a lettuce leaf and some of the scrambled eggs. Top with the remaining celery leaves. Serve with the celery salad.

PEPPERONI AND CHEESE SCRAMBLED EGGS

Steps:

• Heat the grapeseed oil in a large nonstick skillet over medium-high heat. Add the pepperoni and fry, turning as needed, until crisp around the edges, about 1 minute. Transfer to paper towels to drain; pour off the fat and wipe out the skillet.
• Melt the butter in the skillet over medium heat. Whisk the eggs and milk in a bowl; add to the skillet and season with 1/2 teaspoon salt, and pepper to taste. Cook, running a rubber spatula around the edges and along the bottom to prevent the eggs from sticking, until almost set, 2 to 3 minutes; sprinkle with the cheese, pepperoni and scallion, then cover and remove from the heat to finish cooking, about 1 more minute.