Best 3 Breakfast Corned Beef Sandwich Recipes
**A Culinary Journey into the Realm of Breakfast Corned Beef Sandwiches: A Symphony of Flavors to Awaken Your Senses**
Embark on a delightful culinary escapade with tantalizing corned beef sandwiches, a harmonious blend of savory flavors and textures that will elevate your breakfast experience. From the classic simplicity of the Traditional Breakfast Corned Beef Sandwich to the tantalizing uniqueness of the Corned Beef Sandwich with Horseradish Sauce, this article offers a diverse selection of recipes that cater to every palate. Discover the perfect balance of corned beef's salty richness with soft bread, complemented by a symphony of condiments that range from the tangy zest of mustard to the creamy smoothness of mayonnaise. Dive into the culinary depths of the Corned Beef Sandwich with Swiss Cheese, where melted cheese adds a velvety layer of flavor, while the Corned Beef Sandwich with Hash Browns offers a hearty and satisfying twist with crispy potato hash browns. Explore the bold and zesty Corned Beef Sandwich with Spicy Mustard Sauce, where a fiery kick awakens your taste buds. Get ready to indulge in a breakfast extravaganza that will leave you craving more.
CORNED BEEF BREAKFAST SANDWICH
Make and share this Corned Beef Breakfast Sandwich recipe from Food.com.
Provided by duonyte
Categories Breakfast
Time 11m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- 1. Slice the English muffin in half and place one half on a paper plate or a microwave-safe plate lined with a paper towel. (The paper towel will absorb moisture and keep your bread from turning hard).
- 2. Place the corned beef on the bottom half, and top with the second half.
- 3. In a 4 inch skillet (greased with a little butter or cooking spray, if you need to), break your egg and cook it as you prefer - I like it easy-over, or I break the egg yolk, as I don't want a runny egg yolk in the sandwich.
- 4. Just as your egg is finishing cooking, place the English muffin in the microwave and heat on High for 1 minute.
- 5. Remove from microwave and slide the cooked on top of the corned beef. Add mustard or horseradish if you desire.
- If you don't have the small skillet (which I thought was stupid until I bought one at Goodwill and started using it), you can try tipping your skillet to make a more compact egg, using an egg ring if you have one, or just living with the egg whites drooping out. I don't add salt, as the corned beef adds enough salt for me, but certainly you can add whatever seasonings you like, if you want.
Nutrition Facts : Calories 272, Fat 11.1, SaturatedFat 3.8, Cholesterol 213.8, Sodium 598.6, Carbohydrate 25.7, Fiber 2, Sugar 2.2, Protein 16.5
BREAKFAST CORNED BEEF SANDWICH
Enjoy this Irish style egg muffin sandwich. This is the perfect way to use your left over corned beef.
Provided by pickman
Categories Breakfast
Time 20m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Toast the English muffin in your toaster. In a medium sized skillet add the three to four pieces of thinly sliced corned beef. Heat the corned beef over a medium heat. If your skillet is not a non-stick skillet add about a teaspoon of butter and cook the egg in the melted butter. Season egg with salt and pepper. Flip the slices of corned beef over and add 1 slice of the Swiss cheese to the corned beef in the pan. Spread honey mustard onto the English muffin. Add corned beef with Swiss cheese to the muffin. Top corned beef with egg, and then add the remaining slice of Swiss cheese on top of the egg. Top with remaining bun.
Nutrition Facts : Calories 638.1, Fat 37.9, SaturatedFat 17.4, Cholesterol 320.8, Sodium 1684.5, Carbohydrate 30.6, Fiber 2.1, Sugar 3.9, Protein 41.9
CORNED BEEF AND COLESLAW SANDWICHES
Corned beef and cabbage, but in sandwich form.
Provided by TJ Lombard
Categories 100+ Everyday Cooking Recipes Special Collection Recipes New
Time 8h20m
Yield 5
Number Of Ingredients 11
Steps:
- Prepare coleslaw: whisk vinegar, Dijon, horseradish, salt, and pepper together in a large bowl. Continue to whisk while adding oil in a stream; whisk until dressing has emulsified.
- Add cabbage, onion, and carrots to the dressing; toss until well combined. Cover and chill in the refrigerator, 8 hours to overnight.
- Prepare sandwiches: spread each bread slice with mustard. Lay 5 slices on a work surface. Arrange coleslaw and corned beef over top, cover with remaining bread slices. Press together firmly, cut, and serve.
Nutrition Facts : Calories 431.9 calories, Carbohydrate 41.3 g, Cholesterol 59.1 mg, Fat 19.2 g, Fiber 5.9 g, Protein 24 g, SaturatedFat 4.5 g, Sodium 1943.2 mg, Sugar 6.2 g
Tips:
- Choose the right corned beef: Look for corned beef that is well-marbled and has a deep red color. Avoid corned beef that is too lean or has a pale color.
- Cook the corned beef properly: Corned beef can be cooked in a variety of ways, but the most common method is to boil it. To boil corned beef, place it in a large pot and cover it with water. Bring the water to a boil, then reduce the heat to low and simmer for 2-3 hours, or until the corned beef is tender.
- Make sure the bread is fresh: Nothing ruins a good corned beef sandwich like stale bread. Make sure to use fresh, crusty bread that will hold up to the hearty corned beef and other toppings.
- Don't be afraid to experiment with toppings: Corned beef sandwiches are a blank canvas for creativity. Try different combinations of toppings, such as sauerkraut, Swiss cheese, horseradish sauce, and Thousand Island dressing. You can also add other ingredients, such as thinly sliced onion, tomato, or avocado.
Conclusion:
A breakfast corned beef sandwich is a delicious and satisfying way to start your day. With its salty, savory flavor and hearty texture, corned beef is the perfect protein for a breakfast sandwich. Add your favorite toppings and enjoy!
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