I made this for Jack's breakfast-in-bed Father's Day. It got a 5 Star rating from Jack and the kids. It has become a breakfast favorite for everyday as well as special occasions; we also love it for dinner. We love the mayonnaise on other sandwiches too. (Thank you emeals.com for another great favorite!)
I love to use my English muffin bread from Bountiful Baskets for this sandwich too! This is a classic that you are bound to fall in love with if you love eggs for breakfast.
Mayonnaise spread:
1/4 cup mayonnaise
1/2 teaspoon hot sauce (or more to taste our favorite is Sriracha)
1/2 teaspoon season salt
Eggs:
4 large eggs, beaten
8 slices of your favorite bread toasted
1 avocado sliced
1 tomato sliced
Spread mayo mixture on your toast, top with eggs, tomatoes, and avocado if desired. ENJOY!
Serve with a fruit salad side
1 cup sliced strawberries
1 cup halved seedless grapes
1/4 cup blueberries
1 banana, sliced
2 Tablespoons sugar
Toss fruits together and serve.
Tuesday, August 6, 2013
Portobello Burgers
Jack discovered and prepared this tasty burger for us this summer. It has become a meatless favorite.
Portobello Burgers
Recipe courtesy Sandra Lee via Foodnetwork.com
Prep Time:10 minInactive Prep Time: -- Cook Time:10 min
Level:
Easy
Serves:
4 serving
Ingredients
4 portobello mushrooms, stems on
2 teaspoons grill seasoning
2 tablespoons canola oil
1 tablespoon chopped garlic
2 teaspoons Worcestershire sauce
2 tablespoons red wine vinegar
1/2 cup grated Cheddar
1/4 cup mayonnaise
4 hamburger buns, toasted
4 leaves romaine lettuce
1 tomato, sliced
Directions
Rub the mushroom caps with a damp cloth to clean. Remove stems and reserve for Round 2 recipe "Stuffed Zucchini".
In a small bowl combine the grill seasoning, oil, garlic, Worcestershire sauce and vinegar. Brush over the mushrooms making sure to coat completely. Reserve 2 tablespoons of the marinade for the aioli.
Heat a grill pan or outdoor grill on medium heat. Put the mushrooms, gill side down, onto the grill and grill about 4 to 5 minutes on each side. After you flip the mushrooms top each with 2 tablespoons of Cheddar.
While the mushrooms are grilling, make the aioli sauce by combining the remaining 2 tablespoons of the marinade with the mayonnaise in a small bowl. Spread each hamburger bun with aioli sauce. Remove mushrooms from the grill and serve on the toasted buns with lettuce and tomato slices.
Read more at: http://www.foodnetwork.com
Portobello Burgers
Recipe courtesy Sandra Lee via Foodnetwork.com
Prep Time:10 minInactive Prep Time: -- Cook Time:10 min
Level:
Easy
Serves:
4 serving
Ingredients
4 portobello mushrooms, stems on
2 teaspoons grill seasoning
2 tablespoons canola oil
1 tablespoon chopped garlic
2 teaspoons Worcestershire sauce
2 tablespoons red wine vinegar
1/2 cup grated Cheddar
1/4 cup mayonnaise
4 hamburger buns, toasted
4 leaves romaine lettuce
1 tomato, sliced
Directions
Rub the mushroom caps with a damp cloth to clean. Remove stems and reserve for Round 2 recipe "Stuffed Zucchini".
In a small bowl combine the grill seasoning, oil, garlic, Worcestershire sauce and vinegar. Brush over the mushrooms making sure to coat completely. Reserve 2 tablespoons of the marinade for the aioli.
Heat a grill pan or outdoor grill on medium heat. Put the mushrooms, gill side down, onto the grill and grill about 4 to 5 minutes on each side. After you flip the mushrooms top each with 2 tablespoons of Cheddar.
While the mushrooms are grilling, make the aioli sauce by combining the remaining 2 tablespoons of the marinade with the mayonnaise in a small bowl. Spread each hamburger bun with aioli sauce. Remove mushrooms from the grill and serve on the toasted buns with lettuce and tomato slices.
Read more at: http://www.foodnetwork.com
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