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Spanish-Style Beet, Carrot and Egg Sandwich

  • Servings: 4

 

slideshow More Brunch Recipes

 

KEY: Fall, Spring, Fast - Column, Spanish, Sandwiches, Fast, Vegetarian, Lunch

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Ingredients

  • 1/4 cup mayonnaise
  • 1 1/2 tablespoons ketchup
  • 1/2 teaspoon fresh lemon juice
  • 1/2 teaspoon Worcestershire sauce
  • Tabasco
  • Salt and freshly ground pepper
  • 1/4 cup vegetable oil
  • 1 small onion, thinly sliced
  • 1 small beet, peeled and thinly sliced
  • 2 medium carrots, thinly sliced
  • 1 medium Yukon Gold potato, peeled and thinly sliced
  • 3 large eggs, lightly beaten
  • 4 bialys or bagels, split

How to make this recipe

  1. In a small bowl, mix the mayonnaise with the ketchup, lemon juice and Worcestershire sauce. Season the sauce with Tabasco and salt and pepper.
  2. In a large nonstick skillet, heat the oil until almost smoking. Add the sliced onion and cook over moderate heat until softened, about 3 minutes. Add the beet slices and cook until almost tender, about 5 minutes. Stir in the carrots and cook for 5 minutes. Add the potato, season with salt and cook until all of the vegetables are tender, about 7 minutes.
  3. In a medium bowl, beat the eggs with a dash of Tabasco; season with salt and pepper. Gently stir the eggs into the vegetables, cover and cook over moderate heat until the eggs are just barely set, about 5 minutes. Flip the vegetable omelette with a spatula and cook for 1 minute longer. Transfer the omelette to a work surface, cover loosely with foil and keep warm.
  4. Meanwhile, lightly toast the bialys. Spread the sauce on the bialys. Cut the vegetable omelette into 4 wedges, set a wedge on each bialy, close the sandwiches and serve.
Contributed By Published April 2002

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