Saturday, October 19, 2013

Updated Breakfast Sandwich Recipe


I posted about homemade breakfast sandwiches a couple months ago, and here's my update. First, we've been making them with egg whites a lot, mostly to cut down on calories. We've bought cartons of egg whites, and we've also used separated whites from eggs (really useful when you have leftover whites from a recipe using yolks). Every once in a while, Joey still uses a regular egg.

The one change we've made is how we store and reheat them. We found that no matter what we did, freezing and then reheating them did not work out well. All of the moisture leached out of the eggs while reheating, leaving us with dry eggs that were strangely flaky. We tried heating in the microwave, wrapped in a paper towel, heating in the oven, and a combo of warming slightly in the microwave, followed by crisping up in the toaster oven. I even tried thawing it in the fridge overnight, and then cooking. We decided it wasn't worth it to prepare a ton in advance, if we couldn't actually enjoy them!

Instead, we decided to make a few at a time, and put them in the fridge. On Sunday we could make enough for the whole week, and they would last just fine in the fridge. You could either assemble and wrap them in plastic wrap, or just wrap up the eggs and assemble each day. We cook the eggs in the ramekins still (make sure to grease them really well), in a toaster oven set to 350 F. When there is one ramekin in, it takes ~10 minutes to cook. When we have three ramekins in there (the number of ramekins we have, plus how many will actually fit at once), it takes ~14 minutes to cook.

We've been doing that for weeks now, and it's been working out great. This morning I decided to switch it up a bit, and added some spinach to jazz it up a bit.

This is how I did it:

Preheat oven to 350 F. Thaw some frozen chopped spinach (I used about 1/4 cup), and squeeze out extra moisture. Spray a ramekin with cooking spray. Put spinach in the ramekin.

Pour in the egg. I used egg whites from a carton - it says a serving is 3 tbsp, or 46 g, I used 55g to make it a bit bigger.

Top with salt, pepper, garlic and whatever extra seasoning you would like (I use the African Smoke seasoning from Trader Joe's).

Bake until set - this might take longer than a regular egg, because of the spinach (and because I made mine a little bigger) - it took 14 minutes to cook.

Toast an english muffin topped with some cheese (I used some of Joey's Comte, it melted really well).

Add some sliced tomato, put it all together, and then take a big bite :)