EGG BENEDICT SANDWICH RECIPES

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EGGS BENEDICT SANDWICHES RECIPE | MYRECIPES



Eggs Benedict Sandwiches Recipe | MyRecipes image

This brunch sub is ideal for a late-morning kickoff.

Provided by MyRecipes

Total Time 25 minutes

Yield Makes 4 to 6 servings

Number Of Ingredients 8

1 (12-oz.) French bread loaf
Hollandaise Dressing
10 Canadian bacon slices, cooked
8 large eggs, fried
4 (1-oz.) Colby cheese slices
2 cups loosely packed fresh baby spinach
Salt to taste
Pepper to taste

Steps:

  • Cut French bread loaf in half horizontally; scoop out soft bread from center of each half, leaving a 1/2-inch-thick shell to make filling the sandwich easier. (Reserve soft bread for another use.)
  • Spread inside of bread shells with Hollandaise Dressing. Layer bottom shell with Canadian bacon, fried eggs, Colby cheese, and spinach. Season with salt and pepper to taste. Top with remaining bread shell; cut into sandwiches.

EGGS BENEDICT BAGEL SANDWICH – RECIPE CHAMPIONS



Eggs Benedict Bagel Sandwich – Recipe Champions image

Provided by Recipe Champions

Prep Time 15 minutes

Cook Time 20 minutes

Yield 2 bagel sandwiches

Number Of Ingredients 11

4 egg yolks
1/4 cup salted butter
1 tbsp lemon juice
1 tsp smoked paprika
2 plain bagels
1 tbsp mayonnaise
2 eggs
1 tbsp butter
6 slices smoked ham (chopped up)
4 slices smoked gouda
paprika & 1 tbsp chopped chives (used as garnish)

Steps:

  • Melt the butter. Whisk the egg yolks and the lemon juice until they combine and double in volume. After the eggs and lemon are combined, make a double boiler using a bit of water at the bottom of a pot. Bring it to a bowl and place the bowl on top of the steam. While whisking, slowly add a little bit of the melted butter at a time. Make sure to take the bowl off the heat periodically to avoid the eggs from scrambling. Continue to whisk until the sauce has thickened and doubled in volume. Season with salt, and smoked paprika.
  • Heat a frying pan to medium high heat. Add 1 tablespoon of butter. When the butter is foaming, add the eggs and cook without moving for about 3 minutes or until the eggs are browning around the exterior and the middle is no longer wet. Set aside.
  • Using the residual grease left over from the butter and eggs, fry the chopped ham for about one minute and set aside.
  • Slice the bagels in half (if they aren’t already). Cover the sliced inside part with mayonnaise. Fry each half, flat side down for about 2 minutes on medium high heat. After one minute, add a slice of gouda on top of each side of the bagel (make sure to place the cheese on the exterior part of the bagel. Cover the pan and let the cheese melt (about one additional minute).
  • Place one side of the bagel on a flat surface cut side down. Cover that half with half the chopped ham. On top of the ham, place the fried egg. Cover the fried egg in some of the hollandaise sauce. Sprinkle some of the smoked paprika on top followed by some of the chopped chives. Place the other side of the bagel on top, cut side down. If you’re feeling risky, and want to eat this with a knife and fork, add some more hollandaise on top of the whole sandwich and garnish with more chopped chives. Repeat all steps for second serving.

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