Tag: gordon ramsay hard boiled egg

Egg Tomato and Scallion Sandwich

Sliced hard boiled eggs, juicy ripe tomatoes, chopped scallions with a touch of mayonnaise, salt and pepper – enjoy this for breakfast or lunch.

With Spring in the air, I thought I’d share this sandwich from the archives which I often make for my older daughter, Karina. It’s inexpensive, easy to make and she loves it!

Before I left my previous job in Manhattan, there was a small cafe that served this simple egg sandwich that I was hooked on. It’s so simple but the flavors just work with the tomatoes and scallions. Now that I work at home, I make it quite often for myself and my daughter as she often requests it.

Easy Tip: Keep hard boiled eggs in your refrigerator for a quick breakfast on the go, to add to sandwiches or even salads. It only takes a few minutes to boil a few eggs, here’s a foolproof way to make perfect hard boiled eggs every time[1].

Egg Tomato and Scallion Sandwich
gordon-ramsay-recipe.com
Servings:Serving Size: 1 sandwich • Old Points: 4 pts • Points+: 6 pts
Calories: 213 • Fat: 9.5 g • Protein: 13.5 g • Carb: 21 g Fiber: 5.5 g Sugar: 5 g
Sodium: 363 mg (without salt)

Ingredients:

  • 100 calorie sandwich roll (deli thin flats, potato rolls, etc)
  • 1 tbsp chopped scallions
  • 1 large hard boiled egg, sliced
  • 1 tbsp light mayonnaise
  • 1 thick slice ripe tomato
  • salt and fresh cracked pepper to taste

Directions:

Assemble the sandwich by placing the egg on the bread, then the tomato, then scallion. Top with salt and pepper and spread mayonnaise on the top of the bread.

References

  1. ^ perfect hard boiled eggs every time (www.gordon-ramsay-recipe.com)

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Baked (Hard Boiled) Eggs

Baked (Hard Boiled) Eggs

by Pam on January 20, 2014

I am feeling a bit better today – thank you for your sweet comments and e-mails. I had a major craving for a hard boiled egg this morning  so I decided to try my hand at baking the eggs instead of boiling them. Boiling is quicker but my eggs will sometimes crack in the process which makes them rubbery. Baking them couldn’t be any easier… simply put them in a muffin tin (to keep them from rolling) and bake for 30 minutes. The eggs turned out AMAZING! Seriously, the best I’ve ever had. The yolk seemed extra creamy and the whites didn’t feel too rubbery. This  is the way I will always make my hard (non) boiled eggs.

Preheat the oven to 325 degrees.

Place the eggs inside a mini muffin pan. Put the pan into the oven and bake for 30 minutes. Remove from the oven and carefully place the eggs into a bowl of cold water for 10 minutes. Drain the water and peel the eggs. Enjoy.



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Baked (Hard Boiled) Eggs




Yield: 6

Total Time: 30 min.



Ingredients:

6 eggs (or as many as you want)

Directions:

Preheat the oven to 325 degrees.

Place the eggs inside a mini muffin pan. Put the pan into the oven and bake for 30 minutes. Remove from the oven and carefully place the eggs into a bowl of cold water for 10 minutes. Drain the water and peel the eggs. Enjoy.



Recipe and photos by For the Love of Cooking.net

References

  1. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  2. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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