Big Egg Sandwich

Big Egg Sandwich

Recipe: | Abreo | Rockford, IL

Yield: 4 servings

Ingredients

  • 8 large eggs
  • 4 sesame seed buns
  • 4 slices Butterkäse cheese (1-oz. each)
  • 4 oz. Russian dressing (recipe follows)
  • 4 oz. iceberg lettuce, shredded
  • 16 pickle slices
  • 4 oz. onions, diced
  • 2 tsp. butter
  • Salt and pepper to taste

Directions

  1. In a nonstick pan, heat butter and scramble eggs gently, do not allow any browning. Using a rubber spatula, shape eggs into four, bun-size portions.
  2. When eggs are cooked, season with salt and pepper and top each portion with a slice of cheese, let stand a minute until cheese starts to melt.
  3. To assemble: Place one-ounce Russian dressing on top of each bun, put one egg portion on the bottom. Then add four pickle slices, one-ounce onion, and one-ounce lettuce on top of each egg. Top with bun.

Russian Dressing

  • ¼ c. ketchup
  • 1 c. mayonnaise
  • 2 tbsp. sweet pickle, diced
  • 1 tsp. lemon juice
  • ½ tsp. Cajun seasoning
  • ½ tsp. Worcestershire

Directions

  1. Combine all ingredients.

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