2 slice white bread
1 tsp dijon mustard ( opt)
2 slice ( about 2 oz) sharp
1 cheddar cheese
1 unsalted butter ,softened
2 tbsp unsalted butter
1 egg
1 salt
1 freshly ground pepper
1 slice tomato
1 slice peeled cucumber
Directions
1... Spread both sides of the bread with mustard, if desired. Arrange
the cheese on one slice and top with the other. With a 1-1/2-inch
cookie cutter ( or reasonable facsimilie) cut a circle out of the
middle of the sandwich. Spread softened butter on the outsides of
both the sandwich and the cut out circle.
2... In a skillet, melt the 2 T of butter over medium heat. Arrange
the sandwich and the cutout circle in the pan. Break an egg into the
cutout hols and season lightly with salt and pepper. Cook until the
bottom of the egg has set. Turn the sandwich and egg and the circle,
and continue to cook until the egg has reached the desired degree of
doneness. The cheese should be melted and the bread toasted a golden
brown.
3... To serve; Carefully turn out the egg filled sandwich onto a warm
plate. Place the toasted circle next to it and top with the tomato and
cucumber slices. Season with salt and pepper and serve immediately.
........................................ MM Format; Jeannie Allen
From: Lewisallen
Servings: 1 servings
Bulls Eye Sandwich Recipe brought to you by Recipe Ideas
Categories: Sandwich
The History of Recipes
We are able to trace the history of meal recipes way back into ancient history, at least as far back as the Egyptians, and maybe further still. However, sadly, these old cook books were just basic pictorial, hieroglyphic or cunieform recipes for food preparation.
The truth of the matter is, the oldest recipe in existence, according to experts are some clay tablets in the Sumerian language which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `wonderful`. As we move on, we have two recipe books from the 14th Century : a recipe book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. Surprisingly, these two books are not about the indian food that appears on menues today, but instead descriptions of the types of meals prepared by the cooks of the upper classes of that period. Later, in the fifteenth century, knights returning from the crusades brought us many foods, spices and herbs from Arab countries, including parsley, basil and rosemary. These new herbs and spices created an increase in recipe manuscripts, some of which are now in academic collections. During the next few centuries, the rich families of Europe competed to offer the best banquets, and as a consequence, the best cooks and their collection of recipes became highly prized. Nevertheless, it was during the nineteenth century that fine cookery and recipe publications became popular. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, spent years to collecting, verifying, and recording recipes for their fellow cooks to enjoy. By the advent of the 20th century, recipe books were in great demand, due to more people being able to read, people having more leisure time and disposable income. The revolution that is television brought us TV cookery programs and the spin-off recipe books. Which pretty much brings us up to date and the invention of computers and the internet, allowing everybody to access massive numbers of recipes such as those found on our site. |
We hope you enjoy this Bulls Eye Sandwich recipe.
