Today sees the 2oth anniversary of World Egg Day, and every year more and more countries are developing exciting events and generating media interest around eggs and reaching out to consumers encouraging them to eat more eggs.
The first World Egg Day was celebrated in 1996 and since then we have seen a variety of wonderful events taking place internationally, with people enjoying and celebrating the wonderful versatility of the egg.
And there is so much to celebrate – Eggs have the potential to feed the world. Eggs have a vital role to play in feeding people around the world, in both developed and developing countries. They are an excellent, affordable source of high quality protein, as well as containing much needed minerals and vitamins.
So with that said we have had a look around the web and here is a tasty recipe called the Ultimate Breakfast Sandwich. They’re the perfect way to warm up on the rapidly approaching chilly mornings, with warm eggs, cheese, crispy hash browns and bacon, all on a warm English Muffin!
The eggs are baked in the oven and then sliced into the perfect scrambled egg patty when done, so now no messy egg fall out when assembling the sandwiches.
And this is a meal that can be prepared and then warmed up later whenever you decide to want them, and this can be great for larger groups of people – all you have to do is wrap each sandwich in parchment paper, cover in foil and reheat.
The Ultimate Breakfast Sandwich Recipe
Ingredients:
• 1 lb. bacon
• 12 eggs
• ¾ cup milk
• 1 tsp salt
• black pepper to taste
• 1 (20oz) package refrigerated hashbrowns
• 12 slices cheddar cheese
• 12 Thomas English Muffins
Instructions:
1. Preheat oven to 350 degrees.
2. Cook the bacon in either the oven (at 400 degrees for 15 minutes) or in a skillet until crisp. Drain on a paper towel lined plate, but do not discard the grease!
3. Place the grease into a large cast iron skillet, or heavy bottomed skillet (mine is 12 inches) and heat over medium heat. Add the refrigerated hashbrowns and press into an even layer. Let cook for 6 to 7 minutes, until golden brown, then flip over in sections and cook an additional 3 to 4 minutes, or until cooked through. Season the hashbrowns with salt and pepper according to your preference.
4. Meanwhile whisk together the eggs, milk 1 tsp salt and ¼ tsp black pepper in a bowl. Lightly coat a 9x13" cake pan or casserole dish with non-stick spray and pour the egg mixture in. Bake for 7 minutes, then gently stir the eggs in the pan, turning the sides over and pulling up the bottom layer of cooked eggs. Return to the oven and cook for an additional 5 minutes. Stir one more time and cook for an additional 3 minutes, or until the eggs are mostly set. The eggs will continue to cook once taken out of the oven, so don’t over cook them. Cut the eggs into 12 equal squares.
5. Assemble your breakfast sandwiches on top of the Thomas English Muffins: cheese, hashbrowns, egg, bacon, top bun. Enjoy now, or keep reading to make sandwiches portable.
6. Wrap the sandwiches halfway in parchment paper so the bottom is covered, but the top is open. Place, open side up in a foil container and then cover the container with foil. Keep the sandwiches chilled until ready to serve. To reheat, simply place the covered trays on a grill over medium heat. Cover and cook for 5 to 10 minutes or until the sandwiches are heated through.
For this and more great recipe’s please head on over to iwasyoudry.com and for more information on World Egg Day please see here.