Pressure Cooked Breakfast Sandwich
Even though these delicious egg sandwiches can be eaten any time of the day, my focus was on creating one that would be so much tastier than the ones you can get from the drive-through window that you would never be tempted to go back. This was really easy to do using a pressure cooker to make ramekins or other small heat proof dishes of customized sandwich fillings. Think of these as being as flexible as any pizza you may love - vegetarian, meat lovers, cheese lovers, with fresh herbs, in season greens -- you get the idea. You can also make these with scrambled eggs or an egg substitute, or just egg whites.
- 1 cup water
- drop of olive oil
- 1 thin slice prosciutto
- 1 egg
- 1 Tbsp cheddar cheese, grated
- 2 slices rye bread
- Measure out the cup of water and add it to your pressure cooker. Put in a trivet or other steamer tray.
- Put a couple of drops of olive oil, butter, or coconut oil into the bottom of your ramekin. Evenly coat the inside of the ramekin completely.
- Place the slice of prosciutto into the bottom of the oiled ramekin. Add the egg (whole, scrambled, just the egg white, or the equivalent of a one egg of egg substitute). Add some fresh cracked pepper. Sprinkle the top with the shredded cheese.
- Cover the ramekin with a piece of tin foil. Put the ramekin into your steamer basket. Set the basket into your pressure cooker pot right on top of the trivet.
- Close up your pressure cooker and move it to your stovetop. Set your flame to high.
- Once your cooker reaches the low pressure point, start timing for 6 minutes.
- Move your pressure cooker to a cold burner on the stove and let it naturally decrease in pressure. This should take no more than five minutes.
- During this time toast up your slices of rye bread. Carefully open the lid on your pressure cooker, lift out the steamer basket, and then remove your ramekin. Use a butter knife and run it around the edge of your egg creation then tip it out onto the waiting slice of rye.
- Serve immediately and enjoy!
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