Recipe: Yummy Ham and Eggs on Rye Pumpernickel Bread

  • 2 min read
  • Mar 16, 2021

Ham and Eggs on Rye Pumpernickel Bread. Die perfekte Grundlage für leckeren Genuss. Ham and Eggs on Rye Pumpernickel Bread. Here is how you achieve it.

Recipe: Yummy Ham and Eggs on Rye Pumpernickel Bread Add ham and saute a few minutes. Gluten Free Pumpernickel Bread ~ Mama's Mock Pumpernickel Gluten Free Mama – Montana. Toast the slices of Jewish Rye bread, then spread the Kraft REAL MAYO on one or both slices. You can cook Ham and Eggs on Rye Pumpernickel Bread using 7 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Ham and Eggs on Rye Pumpernickel Bread

  1. Prepare 3 slices of rye pumpernickel bread.
  2. You need 2 slices of chopped ham luncheon meat.
  3. Prepare 1 cup of finely sliced iceberg lettuce.
  4. Prepare 1 of large duck egg.
  5. It’s 2 tablespoons of mayonnaise.
  6. It’s 2 tablespoons of prepared Horseradish sauce.
  7. You need To taste of salt.

Add your meat(s), cheese, lettuce, tomato. Then if you like, add a green olive to the top or have a dill pickle spear to compliment this sandwich. In a medium bowl, whisk eggs, mustard, salt, pepper, and milk. Grab a large bowl for the bread cubes, spinach, onion, sausage, and cheese.

Ham and Eggs on Rye Pumpernickel Bread instructions

  1. Heat a skillet fry the egg.
  2. When done set aside and add some salt I use Pink Himalayan salts..
  3. Heat the ham slices.
  4. Turn and heat second side. This is to release any fats on the luncheon meat. Most ham is low in fat but chopped ham isn't. Set aside..
  5. Add mayonnaise to two slices of bread thinly. Add Horseradish sauce thick.
  6. Add lettuce.
  7. Add ham on one slice. Add the egg on the other side..
  8. Stack the sandwich.
  9. Slice the sandwich and serve I hope you enjoy!!.

Add the bread mixture to your baking dish, and pour the egg mixture over the top covering all the ingredients. I added a little more grated cheese to the top. Pumpernickel: Real pumpernickel bread is made using a specific kind of flour called, appropriately enough, pumpernickel flour. This flour is made from coarsely-ground whole rye berries. In some traditional recipes, breadcrumbs left from other rye loaves are added to the dough for pumpernickel bread.

source: cookpad.com

pinit fg en rect red 28

Related Post :

Leave a Reply

Your email address will not be published. Required fields are marked *