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Deviled Scrambled Eggs Sandwiches

For the Worcestershire sauce, I used Lady Jayne, a small producer in upstate New York. I served the sandwiches with a couple of slices of crispy baked bacon (page 24).

Ingredients

  • 6 Araucana or organic eggs

  • 1 tablespoon hot sauce

  • 1 tablespoon French’s yellow mustard

  • 1 teaspoon Worcestershire sauce

  • 1/2 teaspoon sweet paprika

  • Rachael Ray 24/7 Seasoning  or your favorite all-purpose seasoning blend

  • 3 to 4 tablespoons butter

  • 1 red Fresno chile, seeded and minced

  • 1 small red bell pepper

  • 1/2  red onion, small diced

  • 6 slices white bread, toasted and buttered

Preparation

In a bowl, beat together the eggs, hot sauce, mustard, Worcestershire sauce, paprika, and seasoning blend to taste.

In a large skillet, melt the butter over medium heat. Add the chile, bell pepper, and onion and sauté for about 5 minutes.

Dump in the egg mixture and cook to scramble. Serve it up on the toast as sandwiches.

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This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...