Big Egg Sandwich

Big Egg Sandwich

Yield: 4 servings

Paul Sletten
Chef/Owner
Abreo
Rockford, IL

Ingredients and Directions

Directions

  1. In a nonstick pan, heat butter and scramble eggs gently, do not allow any browning. Using a rubber spatula, shape eggs into four, bun-size portions.

  2. When eggs are cooked, season with salt and pepper and top each portion with a slice of cheese, let stand a minute until cheese starts to melt.

  3. To assemble: Place one-ounce Russian dressing on top of each bun, put one egg portion on the bottom. Then add four pickle slices, one-ounce onion, and one-ounce lettuce on top of each egg. Top with bun.

Ingredients

  • 8 large eggs
  • 4 sesame seed buns
  • 4 slices Butterkäse cheese (1-oz. each)
  • 4 oz. Russian dressing (recipe follows)
  • 4 oz. iceberg lettuce, shredded
  • 16 pickle slices
  • 4 oz. onions, diced
  • 2 tsp. butter
  • Salt and pepper to taste
Russian Dressing

Directions

  1. Combine all ingredients.

Ingredients

  • ¼ c. ketchup
  • 1 c. mayonnaise
  • 2 tbsp. sweet pickle, diced
  • 1 tsp. lemon juice
  • ½ tsp. Cajun seasoning
  • ½ tsp. Worcestershire

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

Click here for more food safety information.