The Mighty Denver Breakfast Sandwich
Think Denver omelet in a sandwich, kicked up a notch in flavor with some marvelously melty Havarti cheese, a slice of juicy red garden tomato and a good schmear of smoky Roasted Red Pepper Cashew Cream Sauce.
When I heard that the awesome Swedish Pancake Pan from Swiss Diamond was on its way to my house, one of the very first thoughts that came to mind was “oh my gosh, I will be able to make perfectly round eggs for my breakfast sandwiches! YES!” … my son had the same thought. He loves his breakfast sandwiches with a nice perfectly round egg on a biscuit with sausage and cheese. I had been attempting to do this with a ring from one of my canning jars. Which doesn’t really work so well. The egg still spills out of the ring and then it sticks to the ring and makes a big mess … it’s almost enough to make you WANT to buy those stupid pre-made perfectly round breakfast sandwiches.
Anyway, I was SO excited to try making a breakfast sandwich with a beautifully nonstick pan that has these nice round indents in them that are just the perfect size for eggs! But … um … my first try really didn’t work out all that well. I tried mixing in the peppers and bacon right into the egg … and I ended up with more than what will fit in the little “spot” in the pan, so it oozed out all over everything and made a great big mess! Okay, let’s clean up the pan and try again.
On my second try, I was a little nervous, so I did rub just a tiny bit of butter round the bottom and sides of the hole I was making the egg in, just to make sure it wouldn’t stick. The trick then is to heat the pan till it’s nice and warm, then pour the egg ALONE into that hole and let the egg cook all by its lonesome for a bit until it starts to set. Do not add ANYTHING until the egg is pretty well set on the bottom. Once it starts to set, you can add peppers, bacon, cheese, whatever, and it’s just fine, no oozing, no mess. Just also make sure you reduce the heat to medium low so the egg doesn’t get too browned on the bottom. Swiss Diamond Pans conduct heat REALLY well!
Now, when the egg is done and the cheese is melted, how to get the egg OUT of the hole? My spatulas are not the right size for scooping eggs out of holes like this. I managed this task by using a rubber scraper to slide the egg onto the edge of the pan, then sliding a spatula carefully underneath to pick it up and plop it onto my toasted English muffin. Whew!
I am sure once I’ve done this a few times, I will become the master of the perfectly round breakfast sandwich. But hey, even on my second attempt, I am already feeling kinda proud: my breakfast sandwich is looking (and more importantly, TASTING) pretty mighty! Go Denver! (I mean that in a breakfast-sandwich sort of way.)
- 1 egg
- Red Robin Seasoning (or your favorite seasoned salt) & fresh-ground pepper
- 1/2 Tablespoon chopped bell pepper
- 1/2 Tablespoon chopped ham or bacon
- Sliced Havarti cheese (enough to cover the egg)
- 1 English muffin, sliced in half
- Roasted red pepper cashew cream (recipe here)
- 1 slice garden fresh tomato
- In a small bowl, whisk the egg, then sprinkle with Red Robin Seasoning & fresh ground pepper and whisk a bit more.
- Heat your pan over medium heat, then pour the egg into one of the holes. Let the egg set a bit, then add the bell pepper and ham or bacon and top with havarti cheese slices, to cover.
- Set the English muffin halves to toast in the pan (or in the toaster). When they are toasted nicely, the egg is done and the cheese is melted, spread both halves of the English muffin with cashew cream and set the tomato on the bottom half. Carefully slide the egg out of the pan to set on the tomato and top with the other half of the English muffin.
- Enjoy while it's hot and melty! Keep a napkin at hand because this sandwich can get a little messy.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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