Eggs star in breakfast sandwiches

CHICAGO – Enjoying a breakfast sandwich is a delicious way to the start the day, and with so many ways to make them, there is no reason to get in a breakfast sandwich rut.

The following three recipes are courtesy of the American Egg Board, which offers a plethora of breakfast sandwich recipes on its website, http://www.aeb.org.

CANADIAN BACON, PEPPER AND EGG BREAKFAST SANDWICH

Start to finish: 30 minutes

Servings: 12

1/2 cup butter

4 ounces (1 cup) sweet red pepper, diced

4 ounces (1 cup) sweet green pepper, diced

2 ounces (1/2 cup) onion, finely chopped

2 pounds, 10 ounces* eggs (24 large), beaten

12 English muffins, toasted

12 slices Canadian bacon

Salt and pepper, to taste

*If using frozen or liquid whole egg product.

In a large pan coated in nonstick spray, saute peppers and onion in butter until vegetables are soft, about 5 minutes.

Whisk eggs and pour egg mixture over vegetables in pan. Over medium-low heat, cook scrambled eggs until firm throughout with no visible egg liquid remaining.

In a separate pan, cook Canadian bacon until heated through. Set aside and keep warm.

Place Canadian bacon on the bottom half of each English muffin. Portion cooked egg mixture on top of the bacon. Top with other half of muffin.

(Recipe from the American Egg Board)

PROTEIN POWER SANDWICH

Start to finish: 1 hour

Servings: 12

2 pounds, 10 ounces* large eggs (24 eggs)

12 (3 ounces) chicken sausage patties, fully cooked and kept warm

12 slices Swiss cheese

3 cups baby kale

12 English muffins, whole grain

*If using frozen or liquid whole egg product.

Preheat a griddle or saute pan, place two egg rings on the pan and cover with nonstick spray. For each sandwich, whisk together two large eggs or 1/2 cup of liquid whole eggs, divide evenly and pour into two egg rings.

Cook until the eggs’ edges are set, remove rings and carefully flip eggs over to cook on the other side until they are completely set with no visible liquid egg remaining.

Split and toast one whole-grain English muffin.

Position one egg patty on bottom half of English muffin, cover with one slice of Swiss cheese, a chicken sausage patty, 1/4 cup baby kale and top with another egg patty.

Cover with remaining English muffin half. Serve immediately.

Note: Do not allow raw or cooked eggs to remain at room temperature for longer than one hour, including preparation and service time.

(Recipe from the American Egg Board)

CIAO CIABATTA BREAKFAST SANDWICH

Start to finish: 1 1/2 hours

Servings: 12

6 Roma tomatoes, halved lengthwise

1 cup olive oil

1 tablespoon. minced garlic

1 tablespoon fresh basil, chopped

1 tablespoon fresh thyme, chopped

1 tablespoon chives, minced

1 tablespoon parsley, chopped

1 tablespoon fresh rosemary, minced

1 teaspoon each kosher salt and pepper

12 (1-2 ounces) pancetta slices

12 large eggs

24-36 basil leaves

12 ciabatta rolls, sliced in half

1 pound, 8 ounces goat cheese

Heat oven to 275 F. Blend olive oil, garlic, herbs, salt and pepper. Place tomatoes cut side up on parchment-lined sheet pan. Drizzle herbed oil over tomatoes. Roast 40 minutes; remove and keep warm.

Heat oven to 400° F. Place pancetta slices on parchment-coated sheet pan. Cook until crisp; remove and keep warm.

Over medium heat in nonstick pan, fry eggs until whites are set, completely coagulated and firm and until the yolks begin to thicken, are no longer runny but not hard. Turn eggs over, if desired, for additional firmness of yolks. Keep warm.

For each sandwich, spread 1ounce (2 tablespoons) goat cheese on cut sides of a roll. Place a roasted tomato slice on the ciabatta roll bottom, add a pancetta slice, 2-3 basil leaves and top with a fried egg. Close with roll top. Serve immediately.

(Recipe from the American Egg Board)