Whether you have ten guests this year or are keeping it low-key, Christmas brunch is a meal that can’t be ignored! How else will you fortify for the unwrapping of gifts, snowy car trips, caroling and egg-nogging that lie ahead?
For a brunch concept that feels effortless, elegant, and complete, try these egg sandwich suggestions from Caroline Wright.
Egg Sandwiches 3 Ways
BASIC TECHNIQUE Toast 8 slices bread or 4 split English muffins. Divide the sandwich fillings among four slices of the bread or the English muffin bottoms. Melt 1 tablespoon salted butter in a large nonstick skillet over medium heat, and crack in 4 large eggs; fry until whites are set but yolks are still runny, 3 to 4 minutes. Season the eggs with salt and pepper, transfer them to the sandwiches, top with the remaining bread, and serve.
Baby Spinach, Avocado + Sriracha Egg Sandwiches
- 1 cup baby spinach
- ½ medium avocado, peeled, pitted, and sliced
- 2 teaspoons Sriracha sauce
Cheddar, Roasted Red Pepper + Balsamic Egg Sandwiches
- 4 thick slices Cheddar cheese (4 ounces)
- ½ cup roasted red peppers
- 1 teaspoon balsamic vinegar, for drizzling
Smashed Pea, Watercress + Fresh Mozzarella Egg Sandwiches
- 1 cup frozen peas, thawed, mashed, and seasoned with salt and pepper
- 1 cup watercress sprigs
- 4 ounces fresh mozzarella cheese, sliced
For more recipes like this, check out Twenty-Dollar, Twenty-Minute Meals by Caroline Wright—just $3.99 for the holidays.
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