Wednesday, February 15, 2012

Pressure Cooked Breakfast Sandwich: Start Your Day Right

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McMusing breakfast sandwich - egg, cheddar and  prosciutto on
kid sized toasted light rye
Even though these delicious egg sandwiches can be eaten any time of the day, my focus was on creating one that would be so much tastier than the ones you can get from the drive-through window that you would never be tempted to go back.  This was really easy to do using a pressure cooker to make ramekins or other small heat proof dishes of customized sandwich fillings.  Think of these as being as flexible as any pizza you may love - vegetarian, meat lovers, cheese lovers, with fresh herbs, in season greens -- you get the idea.  You can also make these with scrambled eggs or an egg substitute, or just egg whites.

These are also a great way to use up some of those leftovers you may have in the fridge.  Do you have a small amount of shore potatoes you need to eat up?  Toss them into the ramekin with an egg, a sprinkle of basil, a sprinkle of feta, and you are set!  How about some roasted vegetables?  Dice up a couple of tablespoons, add to your ramekin, pour some scrambled eggs over them, hit with some shredded smoked gouda, and your kids will be having vegetables for breakfast and loving it.

All of these great fillings can be stuffed into a pita, served between mini wheat bagels, toasted English muffins, fluffy biscuits, scones, or even slices of toasted kid sized rye bread pieces.  Can you tell how flexible and fun these are?  I hope so.  Get the kids involved in filling their very own ramekin from a variety of toppings for a great weekend family breakfast.

Pressure cooker with steamer trivet, steamer basket, and ramekins fitting test
The first thing I recommend is to get all of your tools together and do a dry run on how many ramekins you can comfortably work with at one time.  I am not overly clever in stacking things inside my pressure cooker, so I keep it simple and only do one layer but I have heard you can do more than one.  Let me know if you do multiple layers, it would be great to hear how that works out for you.

Olive oil, pruscuito, egg, pepper, and a sprinkle of frozen shredded cheddar
Lightly grease your ramekin with a very small amount of oil, butter or coconut oil.  Don't skip this step or it can become impossible to get your creation out once it is done.  I just put a couple of drops of olive oil into the ramekin and then spread it around the bottom and the sides using my finger.  Then start layering in your ingredients.  Cover your dish with a bit of tin foil and stack in your steamer basket.  Add the water to your pressure cooker, the trivet, then your basket and move things to the stove.  Keep in mind you can prepare your ramekins the night before and keep them refrigerated.  Bring them out the next morning and cook them up, and you will have a delicious breakfast in minutes.

Pressure Cooked Breakfast Sandwich

Michelle K.
The variations on this sandwich are only limited by your imagination. The nutritional information will vary a great deal depending on the ingredients you choose to use.

Ingredients


  • 1 cup water
  • 1/16 tsp olive oil
  • 1 thin slice prosciutto
  • 1 egg
  • 1 Tbs cheddar cheese grated
  • 2 slices rye bread

Instructions


  1. Measure out the cup of water and add it to your pressure cooker. Put in a trivet or other steamer tray.
  2. Put a couple of drops of olive oil, butter, or coconut oil into the bottom of your ramekin. Evenly coat the inside of the ramekin completely.
  3. Place the slice of prosciutto into the bottom of the oiled ramekin. Add the egg (whole, scrambled, just the egg white, or the equivalent of a one egg of egg substitute). Add some fresh cracked pepper. Sprinkle the top with the shredded cheese.
  4. Cover the ramekin with a piece of tin foil. Put the ramekin into your steamer basket. Set the basket into your pressure cooker pot right on top of the trivet.
  5. Close up your pressure cooker and move it to your stovetop. Set your flame to high.
  6. Once your cooker reaches the low pressure point, start timing for 6 minutes.
  7. Move your pressure cooker to a cold burner on the stove and let it naturally decrease in pressure.  This should take no more than five minutes.
  8. During this time toast up your slices of rye bread. Carefully open the lid on your pressure cooker, lift out the steamer basket, and then remove your ramekin. Use a butter knife and run it around the edge of your egg creation then tip it out onto the waiting slice of rye.
  9. Serve immediately and enjoy!
Yield: 1 sandwich

Prep Time: 00:05
Cook time: 00:05

Nutrition


Calories: 321
Total carbs: 31


For another example of doing eggs like this, please see Pressure Cooker Recipe and Technique post found here.