This is not your average Western sandwich. The crispiness of the roll really makes it.
1 roll, (butter it for extra flavor)
1 egg with a splash of milk (1 tbsp. or so)
1 slice American cheese
ham steak (about 2 oz.), diced
green pepper (a generous spoonful), chopped
onion (a generous spoonful), chopped
extra-virgin olive oil (a couple of teaspoons or so)
I saute' my ham, peppers, and onion in a little olive oil, S&P, in a non-stick pan until desired tenderness and set aside. Preheat GT Xpress. Beat egg, S&P, and milk. Spray one well with Pam. Pour in egg, & add as much ham, peppers, and onion as you can get in there UNTIL the mixture comes up to the top of the well WITHOUT spilling over. Close lid and cook 2 min., flip over, cook 2 more min. If it breaks when you flip it, not a problem. You'll see. Cut open your roll and lay a slice of cheese on it. Put eggs on top. Close roll, cut in half, and pop into the wells just to crisp.
4 comments:
Maryann,
This sounds awesome. :)
Thanks for sharing how you cook in the Xpress and love the photos too.
Susie
Hi again, Susie! I'm so glad you are still checking my blog. Me and my husband are really enjoying the things I cook in the GT Xpress. It's wonderful. I keep it on my countertop & cook in it almost every day. The possibilities are just endless in what you can cook in this wonderful kitchen gadget. Foods cook in the time it takes you to preheat an oven. I just love it. Really appreciate you visiting my blog, Susie!
Hi Maryann,
I love my Xpress, and use it often. I have a tip to share. I saute a bunch of peppers, mushrooms, onions, and garlic once a week, and keep it in the fridge. It is so convenient to have this cooked veggie mix ready to use. I also fry a pound each of bacon and sausage to have on hand for recipes. It is a real time saver at breakfast. Keep up the good work, Maryann. Your recipes ROCK!
Kitty in FL >^..^<
Thank you so much, Kitty. That's very nice of you to say. I am doing my best to keep posting. It's hard at times. Especially when I make alot of my own recipes 2 and 3 times over, because I too love them. But rest assured that any time I create a new one, I will be sure to post it.
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