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Sweet and Savory Egg Sandwiches

Source of Recipe

From "The Secret Ingredient Cookbook" by Kelly Senyei


Recipe Introduction

"Peek into my kitchen any morning of the week and chances are you'll spy an egg sandwich. It's been my breakfast staple since college, when a bowl of cereal or a granola bar wasn't enough to power me through a snowy walk to class during Chicago winters. Here I've swapped out the more classic sweet-meets-savory pairing of ketchup and eggs for another perfectly balanced duo: strawberry jam and eggs. Slather the spread atop buttery brioche buns, then pile on the Swiss cheese, softly scrambled eggs, and salty slices of prosciutto for a 15-minute breakfast that's also become a dinner favorite at our house."

List of Ingredients

â—¦ 4 large eggs
â—¦ ¼ cup milk
â—¦ ½ teaspoon kosher salt
â—¦ ¼ teaspoon black pepper
â—¦ 1 tablespoon unsalted butter
â—¦ 2 brioche sandwich buns
â—¦ 2 tablespoons strawberry jam
â—¦ 2 slices Swiss cheese
â—¦ 4 slices prosciutto


Recipe

Crack the eggs into a medium bowl. Add the milk, salt, and pepper and whisk vigorously until the eggs are frothy.

Heat the butter in a medium saucepan set over low heat. Once the butter is melted, add the eggs and cook, stirring constantly, until the eggs are just cooked but still soft and custardy in texture, about 10 minutes. Remove the pan from the heat.

Halve and toast the buns. Spread the two top halves with the jam. Add one slice of cheese to each bottom bun, then spoon the scrambled eggs on top. Divide the prosciutto among the sandwiches, add the top buns, and serve immediately.

Makes 2 servings