This Month's Recipe
Breakfast Sandwiches, GF
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4 “ Schar” Ciabatta Parbaked Rolls
Melted butter for rolls
4 slices cheddar cheese
4 slices “Jones” Canandian Bacon
4 portions scrambled eggs
Cut rolls in half, spread surface with melted butter, or desired dressing.
Place onto cookie sheet & brown under broiler to desired degree of brown.
Remove from broiler & top with Canadian Bacon (browned, if desired); then sliced cheese, cut to fit. Set aside.
For “omelet style” scrambled egg, crack egg into small bowl, add 1 tablespoon water or milk; pour into heated, buttered, non-stick small skillet. Fold all edges toward center & flip over; continue flipping until no liquid appears; cut to size of bun, if necessary.
Repeat method until all buns are filled. Top sandwich with top bun. Allow to cool for 10 minutes.
Wrap each sandwich tightly with plastic wrap. Can store in refrigerator for up to one week.
Remove plastic wrap before heating in microwave oven for approximately 30 seconds. Make ahead for easy “grab & go”..