English Muffin Egg Sandwich

Meg loves egg sandwiches for breakfast.  Here’s a recipe for a muffin sandwich she likes to make.

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Ingredients:

English Muffins (one per sandwich)

One egg per sandwich

One slice bacon or 1 sausage per sandwich

One slice cheese of your choice per sandwich

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On a grill pan or a frying pan, fry the bacon on both sides until crisp or brown the sausage.

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Fill an egg poaching pan 1/2 way up with water and bring to a boil.  Add poaching cups that have been sprayed with non-stick spray.  Crack eggs into the cups, sprinkle with salt and pepper.  Place a lid on the pan and cook egg to according to how you like it.  Place English Muffins in the toaster, remove and butter both sides.

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Build the sandwich by placing bacon or sausage on one side of the muffin.

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Place cooked egg on top of meat, followed by a slice of cheese.  Melt cheese in the microwave for a few seconds.

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Add other half of the toasted muffin on top and serve.

Butternut Squash Soup

 

We love butternut squash soup.  Here is an easy, very nutritious one!

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Ingredients:

3 slices bacon

1 onion, chopped

2 lbs butternut squash, peeled, cubed-many markets sell it already peeled and cubed

1 pear, peeled, cored, chopped

2 carrots, chopped

1 teaspoon Herbs de Provence

1/8 teaspoon ground nutmeg

4 cups chicken broth

1/2 cup half and half

1/4 teaspoon salt

1/8 teaspoon pepper

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Cut the bacon into about 1/2 inch pieces.

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Chop the onion

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Pour a couple of tablespoons of olive oil on the bottom of a large stock pot.  Add the bacon and onion and cook about 5 minutes.

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While the bacon and onions are cooking, slice the carrots.

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Add carrots, butternut squash, pear,  Herbs de Provence, and nutmeg to the pan.  Cook until soft, about 9-10 minutes.

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Pour in the chicken broth and simmer until the vegetables are tender, about 30 minutes.

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Using an immersion blender or regular blender, blend the soup until smooth.  Add salt and pepper.

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Just before serving, stir in the half and half.

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Serve with a dallop of sour cream.  Delicious on a cold winter evening!

Mushroom, Bacon and Caramelized Onion on Naan Bread

Megan and I went to a Taste of Home Cooking School demo recently.  They demonstrated so many delicious recipes.  In our goodie bag was a sample of Naan Bread.  We decided to try an “open face” pizza-like sandwich for lunch and this is what we came up with.

Ingredients:

1 tablespoon olive oil

3 slices of bacon

1 onion, sliced

1/2 red bell pepper, sliced

8 ounces sliced mushrooms

1 Tablespoon butter

pinch of sugar

1/2 teaspoon paprika

salt and pepper

Naan Bread

optional toppings:

goat cheese, sour cream, pesto, Pecorino Romano cheese

Preheat the oven to 400 degrees.  Cut the bacon into 1/2 inch pieces

Add about 1 Tablespoon of olive oil to a large saute pan.

Add the bacon to the cold pan, turn on the heat to medium-high.

While the bacon is cooking, slice the onions and peppers.

When the bacon is cooked, add the peppers and onions.  Cook until soft.

 

Add the sliced mushrooms.  Melt in the butter.  At this point add a pinch of sugar, paprika, salt and pepper.  Stir together and lower the heat.

Place the Naan Bread on a cookie sheet and put in the oven for 2 minutes, just to warm and soften them.

Now it is time to start building.  We had the ingredients for pesto, so we made a fresh one.  Prepared pesto works fine.  We spread goat cheese on one Naan and sour cream on the other.

Spread about one tablespoon of pesto on each.

Top with mushroom mixture.

 

Sprinkle some grated Pecorino Romano cheese over the top.  Place under the broiler for 2 minutes.

 

Ready to serve!

Chicken, Bacon, Pesto Melt also Known as “The New Light”

We decided to name this delicious sandwich after the Hippotherapy clinic my oldest daughter has.  A hippotherapy clinic is physical therapy on a horse.  Erin operates this clinic to help disabled children and adults gain strength and balance using horses as the therapy tool.

Ingredient List:

2 slices of sourdough bread

1 jar of pesto (can be found in the pasta section at the market)

2 slices of cooked bacon

2 slices of cheese of your choice (we used swiss)

1 tomato

1 package of cooked chicken strips ( found in the deli meat section at the market)

Spread pesto on both slices of bread

 Place one slice of cheese on top of each slice of bread

Place the bacon on one side of the sandwich.

Add the chicken on top of the bacon

Slice a small tomato

Place tomato slices on top of chicken

Put the other piece of bread on top to make the sandwich, then brush some olive oil on one side.

Place the sandwich with the olive oil side down in a grill pan or fry pan

You can place something heavy, like a bacon press or a cast iron skillet on the sandwich.

Brush the other side with olive oil and flip the sandwich over

Here’s the finished sandwich, delicious!