Wednesday, July 6, 2016

Inside Out Egg Sandwiches

I made these for breakfast for Don and me  last week.  We both liked them, though they are a bit messy to pick up and eat.  Don ate his with a fork.
Inside Out Egg Sandwiches
George Stella—Low Carbing with Friends

Nonstick cooking spray
1 tablespoon unsalted butter
4 large eggs
1⁄8 teaspoon salt
1⁄8 teaspoon black pepper
2 breakfast sausage patties, cooked
1 slice deluxe American cheese, halved Beth used pepper jack, since I had that
For the best looking results, use 3-inch metal ring molds or cookie cutters to prepare the egg patties. Spray ring molds with nonstick cooking spray to prevent sticking. See below for an alternative method using a standard muffin pan.

Place 1 tablespoon of butter in a large nonstick skillet over medium heat.

In a mixing bowl, whisk together eggs, salt, and pepper.

Place 4 metal ring molds over the melted butter in the skillet. Spoon 1⁄4 of the seasoned eggs into each. Beth used wide mouth canning rings that I sprayed with cooking spray

Add a splash of water to the pan and immediately cover to steam the eggs inside the molds. Cook until eggs have set, about 4 minutes.

Remove egg patties from molds. Assemble sandwiches by placing 1 sausage patty atop an egg patty, then topping the sausage with 1⁄2 slice of American cheese.

Place another egg patty over the cheese to finish each sandwich. The heat of the sausage and eggs should melt the cheese, however you can also microwave the finished sandwich for 15 seconds if the ingredients have cooled.

Calories 360 Fat 29.5g Protein 20g Total Carbs 0.5g – Fiber 0g = Net Carbs 0.5g

 Egg Patty Baking Method:

Preheat oven to 350°F. Grease 4 muffin cups with butter or nonstick cooking spray, and then pour an equal amount of the egg mixture into each. Bake for 12–15 minutes, just until eggs have set.

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