Thursday, January 3, 2013

It's Beefy, Eggy and Good Anytime.

Recently I enjoyed an adventure in making a Prime Rib for the first time. Then I did a bit of thinking, yes I do that on occasion, and wondered if the roasting technique I used on the prime rib could be done with other types of beef roasts. Instead of buying cold cuts at the supermarket, I usually roast my turkey and chicken breasts, glazed ham or roast beef; then thin slice them for sandwiches or chopped up for salads.

This time I had a lovely, lean eyeround roast waiting for its turn in the roasting pan.  Leaving out the rosemary and thyme, I only seasoned the meat with the salt, ground black pepper, garlic and onion powders; but cooked it the same way as I had done with the prime rib.  Again, I relied on my meat thermometer to tell me when it reached medium-rare.

Now one morning hubby wanted breakfast and he was thinking along the lines of eggs, bacon and cheese on a toasted roll.  Well he got more than he bargained for, as I like to think and cook outside the box.  You see, I had forgotten to take the bacon out of the freezer for defrosting, but the container holding that lovely roast caught my eye....and the cheddar cheese slices, and the mayonnaise, and the butter.  I never said this was going to be a heart healthy sandwich, but you can always tweak what I'm telling you here to your own needs.  Back to the story....

After slicing open the Kaiser roll, I buttered up the outside top and bottom of the roll, just like I was going to make a grilled cheese sandwich.

Heating both my griddle pan and 8 inch skillet, I opened up 2 eggs which went into the 8 inch skillet.  The Kaiser roll went butter side down on the griddle pan with a smear of mayonnaise on both face up sides.  A slice of mild cheddar cheese also went down over the mayonnaise; while several very thin slices of beef sat on one roll half.  I flipped the eggs over as hubby likes them over easy, let them cook a bit before sliding them on top of the beef.  Now here's the important part, place the cheese only side of the roll over the eggs and press down lightly; you don't want to break the yokes.   Let the sandwich fry for about another minute before moving it to a plate.

...and there you have it, the Beef and Egg Anytime Sandwich. Why did I name it "Anytime"? Hubby enjoyed it so much, he wanted one for dinner that night; and then again for lunch on another day.

Be warned though, you will need lots of napkins for this sandwich. Pick it up whole, bite into it and you'll get a gush of egg yolk all over your face and hands. Cut it in half, pick it up and the egg yolks will still get on you. However, once you taste it, you won't care the slightest. The crunch of the butter fried roll, the smooth melty cheese, seasoned beef enriched with the mayonnaise intertwined with yolky goodness. Yes, you will think, this is nirvana!!!


Mary Cokenour
January 3, 2013

No comments:

Post a Comment