Friday, October 01, 2010

Egg sandwiches

The folks at Baker's Edge have a recipes page and solicit contributions to it, and include on it some recipes that are fairly far from the central concept of brownies, to demonstrate how versatile the pan can be. I've sent them a few recipes but none of them ever got published, so I'm using this to publish the simpler and most useful one, which is also the most off the brownie center.

I use this "recipe" -- if it can even really be called that, it's so simple -- to make a breakfast that's really quite versatile. It's a simple egg sandwich not unlike the ones you can get at fast food places, only managing to simultaneously be much healthier, much cheaper, and nearly exactly as tasty. It's also easy to make them at the office very easily. The trick is to make the egg patties ahead of time and save those, then assemble the sandwiches at the time you'll eat them.

Egg Squares

  • Non-stick spray
  • 2 pints of Egg Beaters or equivalent, or, 12 eggs
  • Salt and pepper to taste, if desired
  • Hot sauce to taste, if desired
Preheat the oven to 350. Generously spray the Baker's Edge pan with non-stick spray, then pour in the egg. If desired, season with salt, pepper, and/or hot sauce. Bake for 25-30 minutes, until fully set. Allow to cool, then pop the egg out of the pan and cut it into twelve squares. Allow them to dry a little while on the cutting board before you put them away in a tupperware container. These will keep for about 2-3 weeks if refrigerated well.

Egg Sandwiches

  • English muffins (I use the Thomas's multigrain ones)
  • One of the egg patties
  • A slice of American cheese, if desired
  • A slice of Canadian bacon, if desired
  • Ketchup, if desired
If you haven't tried the multigrain Thomas's muffins, try them. You'll be surprised how much they're pretty much the same as the regular ones, but have a lot more fiber, less carbs, and less calories. Split the muffin, add the egg and if desired cheese and/or bacon, and microwave for about 30-40 seconds. Add condiments if you wish.

It's not quite as good as a homemade sandwich made with a real fried egg and toasted muffin, naturally. But you can make it in under a minute. It costs a fraction as much as the prefab breakfast sandwiches in the freezer section, but it's just as convenient and just as fast, and a fair bit tastier. It's also a lot healthier, particularly if you use the Egg Beaters and multigrain muffin, which you'll be surprised how little impact they have on the taste.

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