Best Potted Meat And Scrambled Egg Sandwiches Recipes
TOM'S SCRAMBLED EGG SANDWICH
My dad came up with this recipe years ago. Over the years, everyone I have shared this with always reacts the same way. First, they tell me 'that sounds awful!' After they eat it their story changes to 'that was amazing!' I know the idea of mayo and mustard on a scrambled egg disk sounds odd, but trust me; you'll love it. I know the cooking method for the eggs may be sacrilege for some folks; I just ask that you try it before changing it up.
Provided by historiker
Categories 100+ Breakfast and Brunch Recipes Eggs Breakfast Sandwich Recipes
Time 15m
Yield 1
Number Of Ingredients 6
Steps:
- Beat eggs, milk, and salt together in a bowl.
- Heat a small nonstick skillet over medium heat. Cook eggs in hot skillet without stirring until set on the bottom, about 1 1/2 minutes. Flip eggs and cook without stirring until set on the other side, about 1 minute more. Remove from heat.
- Spread 1 tablespoon of mayonnaise on each piece of toast. Spread mustard over mayonnaise onto each piece of toast. Place eggs on one piece of toast and top with remaining toast.
Nutrition Facts : Calories 485.2 calories, Carbohydrate 27.9 g, Cholesterol 383.7 mg, Fat 34 g, Fiber 1.4 g, Protein 17.4 g, SaturatedFat 6.9 g, Sodium 856.9 mg, Sugar 4 g
OPEN-FACED SCRAMBLED EGG AND SAUSAGE SANDWICH
I found this recipe in a back issue of Canadian Living. The original recipe calls for white bread but I substituted whole wheat Texas toast for nutrition reasons. Terrific served with black bean soup.
Provided by Irmgard
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Crumble the sausage meat into a large, nonstick skillet, breaking up with the back of a spoon.
- Cook over medium-high heat, stirring often, for about 4 minutes or until no longer pink.
- Drain off any fat.
- Add the onion, green pepper, chili powder, salt and pepper.
- Cook over medium heat, stirring occasionally, for 5 minutes or until the onion is softened.
- Add the eggs and parsley.
- Cook, stirring, for about 4 minutes or until thickened and moist but no liquid remains.
- Meanwhile, toast the bread.
- Top with the egg mixture.
- Sprinkle with the cheese and top with salsa.
Nutrition Facts : Calories 307.1, Fat 15.6, SaturatedFat 6.1, Cholesterol 435.6, Sodium 679.5, Carbohydrate 22.3, Fiber 2.5, Sugar 4.7, Protein 19.4
POTTED CHEESE SANDWICHES
When my girls were small and we would have a linger longer at our church and we didn't have a lot of money to make anything very fancy, this was what I came up with one time. My girls liked it so much that they started to make it at home and for their lunch to take to school.
Provided by Darlene Summers
Categories Lunch/Snacks
Time 10m
Yield 8 sandwiches, 16 serving(s)
Number Of Ingredients 3
Steps:
- Combine cream cheese and potted meat with an electric mixer till smooth.
- Spread on 1 slice of bread and cover with another to make a sandwich; cut sandwich diagonally and then diagonally again.
- Stand on crust side on a plate with points up.
- Serve cold.
Nutrition Facts : Calories 132.6, Fat 6, SaturatedFat 3.3, Cholesterol 15.6, Sodium 254.8, Carbohydrate 16.2, Fiber 0.8, Sugar 1.4, Protein 3.5
POTTED MEAT AND SCRAMBLED EGG SANDWICHES
This is pure comfort food from childhood. I know it sounds odd but it brings back tons of memories. I remember having these sandwiches on beach picnics when my father was stationed in Hawaii.
Provided by Tammy Brownlow
Categories Sandwiches
Time 15m
Number Of Ingredients 6
Steps:
- 1. In a medium skillet melt butter. Add eggs. Cook until you reach soft-scrambled stage add potted meat. Cook until eggs are done. Season to taste with salt and pepper.
- 2. Toast bread lightly. Spread mayo on toast slices. Evenly spread egg mixture on toast slices. Add top piece of toast and enjoy (:
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