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5 Egg Sandwiches You Never Thought of

May 15, 2012 Le Cordon Bleu Austin 0 Comments

5 Egg Sandwiches You Never Thought of

Let me start by saying that I don’t hate egg salad sandwiches. Even so, it is one of the last things that I would order at the deli. I do, however, love eggs and like to have them on sandwiches. A simple fried egg sandwich on toast with slice of American is a simple joy that tastes great every time. But even simple perfection becomes boring after a while. Sometimes you just want more.

The good thing about eggs is that they go with almost anything – vegetables, proteins, cheeses, you name it. If you have eggs, some bread, and a few other ingredients lying around, then you’ve got the makings of delicious egg sandwich. Students at Austin culinary schools learn how to pair eggs with these and other wonderful ingredients.

Let’s take a look at a few out of the ordinary egg sandwiches that you may never have thought of.

Tuna Egg Sandwich

It’s hard to tell if this is a tuna salad sandwich with eggs or egg salad with tuna. Either way, it’s a great sandwich. Start with one can of chunk light tuna in water. Drain and put it in small mixing bowl. Crush two peeled hardboiled eggs with a fork and add them to the tuna along with 2 teaspoon of mayonnaise, 1 tablespoon of chopped scallion, 1 tablespoon of dill relish, and salt and pepper to taste. Serve on sourdough bread.

One-Eyed Jack Sandwiches

This recipe is best with thick Texas toast. You’ll need two slices. Butter both sides and use a cookie cutter to cut out the centers. Place in a hot skillet and grill for 2 minutes. Crack an egg into each of the holes. Grill for another 2 minutes. Flip the toast and grill until the egg has set. Don’t over cook the eggs. You’ll want to dip your toast in the yolk. You should also grill the cut outs and serve them along with your favorite breakfast meat.

Roasted Chicken and Egg Bagel Club

Use a poppy seed or everything bagel for a savory addition to this sandwich. Start with leftover roasted chicken and a couple of slices of cooked bacon. Add some mixed greens, tomato, and roasted red peppers. Top with a fried egg and a thin layer of mayonnaise or your favorite aoli.

Croque Madame

French cooking is the basis for much of modern cuisine. Culinary arts schools teach their students many basics of French cooking. The feminine version of the classic French croquet monsieur is a grilled ham and cheese sandwich covered in béchamel sauce and topped with sunny side up egg. Try salty country ham and brioche bread for the best way to experience this hearty meal.

Simple Egg Salad

I know I started with a lament against egg salad, but try this recipe and you won’t be ordering it from the deli anymore either. Start with a half dozen hard-boiled eggs. Roughly crush them with a fork – not too much, though, you want some texture. Add to that 1 heaping tablespoon of your favorite grainy mustard (not yellow) and 1 tablespoon of mayonnaise. Serve it on multi-grain toast with mixed greens tossed in a teaspoon of balsamic vinegar.

Use these recipes to help you come up with your favorite egg sandwiches. Be sure to use your pantry and your imagination.

This article is presented by Le Cordon Bleu College of Culinary Arts in Austin. Le Cordon Bleu College of Culinary Arts in Austin offers culinary arts and pâtisserie and baking training programs in Austin, Texas. To learn more about the class offerings, please visit Chefs.edu/Austin for more information. 

Find disclosures on graduation rates, student financial obligations and more at www.chefs.edu/disclosures.  Le Cordon Bleu® and the Le Cordon Bleu logo are registered trademarks of Career Education Corporation. Le Cordon Bleu cannot guarantee employment or salary. Credits earned are unlikely to transfer.


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