Open-faced egg and cheese sandwiches

Open-faced Egg and Cheese Sandwiches Recipe from England and USA

Region / culture: England, USA | Preparation time: 10 minutes | Cooking time: 15 minutes | Servings: 6

Introduction

Open-faced egg and cheese sandwiches are a delicious and satisfying breakfast or brunch option that are easy to make and full of flavor. This recipe combines fluffy scrambled eggs with melted American cheese on top of a toasted English muffin for a hearty and delicious meal.

History

The open-faced egg and cheese sandwich has been a popular breakfast dish for many years, with variations found in different cultures around the world. In the United States, this dish is often enjoyed as a quick and easy breakfast option that can be customized with different toppings and ingredients.

Ingredients

1 tbsp butter or margarine
2 tbsp onion, finely chopped
2 tbsp green pepper, finely chopped
6 eggs, beaten
0.33 cup milk
0.25 tsp salt
0.13 tsp pepper
6 english muffin halves
1 tbsp butter or margarine
6 slices american cheese (1 oz (28 g) each)
-- (pasteurized process)

How to prepare

Melt 1 tbsp of fat in a large frying pan.
Add onion and green pepper and cook until tender.
In a separate bowl, mix eggs, milk, salt, and pepper.
Pour the egg mixture over the cooked onion and green pepper.
Cook over low heat, stirring occasionally to allow the uncooked portion to flow beneath the cooked portion.
Continue cooking until the eggs are set but still moist.
Divide the mixture into 6 portions.
Spread 1 tbsp of butter or margarine on each half of the toasted muffins.
Top the muffin halves with the egg mixture and a slice of cheese.
Broil until the cheese is melted and lightly browned, approximately 5 minutes.
Note: For this recipe, use only clean eggs with no cracks in the shells.
[Karen adds: Due to the risk of salmonella poisoning, it is widely recommended that children, the elderly, and immunocompromised individuals avoid consuming any raw or undercooked eggs.]
Calories per sandwich: about 300.

Variations

Add cooked bacon or ham to the sandwiches for extra flavor and protein.
Top the sandwiches with sliced tomatoes or avocado for a fresh and colorful twist.
Use different types of cheese, such as cheddar or Swiss, for a unique flavor combination.

Cooking Tips & Tricks

Be sure to cook the onions and green peppers until they are tender before adding the egg mixture to ensure that they are fully cooked and flavorful.

- Stir the eggs occasionally while cooking to ensure that they are evenly cooked and fluffy.

- Use clean eggs with no cracks in the shells to reduce the risk of foodborne illness.

- Broil the sandwiches until the cheese is melted and lightly browned for the perfect finishing touch.

Serving Suggestions

Serve the open-faced egg and cheese sandwiches with a side of fresh fruit or a green salad for a complete and nutritious meal.

Cooking Techniques

The key cooking techniques for this recipe include sautéing the onions and green peppers, scrambling the eggs, and broiling the sandwiches to melt the cheese.

Ingredient Substitutions

Use butter instead of margarine for a richer flavor.

- Substitute whole wheat English muffins for a healthier option.

- Use a different type of cheese, such as mozzarella or provolone, for a different flavor profile.

Make Ahead Tips

You can prepare the egg mixture ahead of time and store it in the refrigerator until ready to use. Simply reheat the mixture before assembling the sandwiches.

Presentation Ideas

Serve the open-faced egg and cheese sandwiches on a platter with a garnish of fresh herbs or a sprinkle of paprika for a beautiful presentation.

Pairing Recommendations

Pair the open-faced egg and cheese sandwiches with a hot cup of coffee or tea for a classic breakfast combination.

Storage and Reheating Instructions

Store any leftover sandwiches in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or microwave until heated through before serving.

Nutrition Information

Calories per serving

Each open-faced egg and cheese sandwich contains approximately 300 calories, making it a satisfying and filling breakfast option.

Carbohydrates

Each open-faced egg and cheese sandwich contains approximately 25 grams of carbohydrates, mainly from the English muffin and milk used in the recipe.

Fats

This dish is rich in fats, with each sandwich containing about 18 grams of fat. The fats come from the eggs, cheese, and margarine used in the recipe.

Proteins

Each open-faced egg and cheese sandwich provides about 15 grams of protein, which comes from the eggs and cheese in the recipe.

Vitamins and minerals

This dish is a good source of vitamins and minerals, including vitamin A, calcium, and iron from the eggs and cheese.

Alergens

This recipe contains eggs, milk, and cheese, which are common allergens. Be sure to check for any food allergies before preparing this dish.

Summary

Overall, the open-faced egg and cheese sandwich is a balanced meal that provides a good mix of carbohydrates, fats, proteins, vitamins, and minerals.

Summary

Open-faced egg and cheese sandwiches are a delicious and satisfying breakfast option that is easy to make and full of flavor. With fluffy scrambled eggs, melted cheese, and a toasted English muffin, this dish is sure to become a new favorite in your breakfast rotation.

How did I get this recipe?

I can still remember the exact moment I discovered this recipe for open-faced egg and cheese sandwiches. It was a warm summer day, the sun shining brightly through the kitchen window as I stood there staring at the ingredients laid out before me.

I had always loved cooking, ever since I was a young girl watching my own grandmother whip up delicious meals in her kitchen. She was a master in the culinary arts, and I had learned so much from her over the years. But this particular recipe was new to me, something I had never tried before.

I had received a call from my dear friend, Margaret, earlier that day. She had invited me over for brunch and mentioned that she wanted to try out a new recipe she had discovered. Intrigued, I eagerly agreed and found myself standing in her kitchen, ready to learn something new.

Margaret was a fantastic cook, always experimenting with new flavors and techniques. She had a knack for bringing out the best in any dish she made, and I had no doubt that whatever she had in store for me would be delicious.

As she began to explain the recipe for the open-faced egg and cheese sandwiches, I listened intently, taking mental notes of each step and ingredient. It was a simple yet flavorful dish, perfect for a leisurely brunch with friends.

After she finished explaining, Margaret handed me a handwritten recipe card, a tradition she had picked up from her own grandmother. The card was filled with detailed instructions, along with little notes and tips that only a seasoned cook would know. I thanked her profusely and promised to try making the sandwiches myself sometime soon.

When I returned home that evening, I couldn't wait to give the recipe a try. I gathered the ingredients from my pantry and fridge, carefully following the instructions on the card. The kitchen filled with the warm aroma of cooking eggs and melting cheese, and I felt a sense of comfort and contentment as I worked away at the stove.

As I took the sandwiches out of the oven, the cheese bubbly and golden brown, I couldn't help but smile with pride. The dish looked absolutely delicious, and I knew it would be a hit with my family.

I served the open-faced egg and cheese sandwiches for dinner that night, and they were met with rave reviews. My husband and children devoured them eagerly, each bite filled with the perfect balance of flavors and textures.

From that moment on, the recipe became a staple in our household. I made it for brunches with friends, lazy Sunday mornings, and even as a quick and easy dinner on busy weeknights. The open-faced egg and cheese sandwiches had quickly become a favorite among everyone who tried them.

Over the years, I continued to make the dish, tweaking the recipe here and there to suit my family's tastes. I added a sprinkle of herbs for extra flavor, experimented with different types of cheese, and even tried topping the sandwiches with a dollop of homemade salsa. Each variation was met with enthusiasm, and the dish remained a beloved classic in our home.

As I sit here now, reflecting on that fateful day in Margaret's kitchen, I can't help but feel grateful for the joy that cooking has brought into my life. The open-faced egg and cheese sandwiches may have been just a simple recipe, but they symbolize so much more to me. They represent the joy of discovery, the comfort of tradition, and the love that goes into every meal I make for my loved ones. And for that, I am truly grateful.