Eggs on Horseback

 

My Mom used to make these for my Dad who called them “eggs on horseback.” They were the juiciest burger topped with a sunny side up egg and they were absolutely delicious. That velvety golden yolk in each sandwich breaks and seeps into the beef, making a heavenly combination of tastes and textures.  You must try an egg on top of a burger at least once in your lifetime!

Eggs on Horseback

1 1/2 lb. ground beef, preferably ground chuck  

1 teaspoon salt, plus more, to taste  

1/2 teaspoon pepper, plus more, to taste  

2 Tablespoons butter  

4 eggs  

4 large rolls or hamburger buns, split and warmed 

 

In a bowl, combine the beef, salt and pepper.  Form 4 patties, each about 3/4 inch thick. Place on a plate, cover and refrigerate until ready to cook. Prepare a medium-hot fire in a grill and oil the grill rack. Or heat up a large fry pan.

For a grill: Using tongs, place the hamburgers over the hottest part of the fire or directly over the heat elements and grill, turning once, for 5 to 7 minutes per side for medium-rare, or until done to your liking. 

For a Skillet: add a tablespoon of butter to a large skillet and heat to medium high heat. Season with salt and pepper. Sear the burgers on one side and then flip them over and do the same on the other side.  Continue to fry on medium high heat for 5 to 7 minutes per side for medium-rare, or until done to your liking. 

 

Add a slice of cheese and allow to melt slightly. Remove cheeseburgers from skillet and transfer to a paper towel line plate.  Wipe out grease from skillet. Butter rolls on all sides and lay in skillet over low heat. Allow to warm until golden and flip on the other side to do the same.

 

 






  



Meanwhile, in another large fry pan, over medium-high heat, melt another tablespoon of  butter. When the butter foams, break the eggs into the pan, spacing them about 2 inches apart. Reduce the heat to low and season the eggs with salt and pepper. Cover the pan and cook until the whites are set and the yolks are just beginning to firm around the edge, about 5 minutes. 

 


















Place the burgers on the bottoms of the rolls and set an egg on top of each burger.  Cover with the tops of the rolls. Arrange on individual plates and serve immediately. 

 




















Photography is the property of and copyrighted to Welcome Home.

Hot Ham and Cheese Pinwheels

 

 

 

 

 

 

 

 

 

 

Why have a ham and cheese sandwich for lunch when these are just as easy to make.  They are insanely delicious and perfect for an appetizer or whenever you choose! Hot cheesy goodness with layers of black forest ham rolled up in buttery dough.  And that glaze…OMG it’s out of this world good!   

Hot Ham and Cheese Pinwheels

 

2 tubes crescent dough sheets

20- 22 slices Black Forest Ham thinly sliced 

Slices Swiss cheese thinly sliced 

Slices of white American cheese thinly sliced

1 tablespoon chopped parsley for garnish

 

Glaze

 

1/2 cup butter melted

2 tablespoons brown sugar 

1 tablespoon Worcestershire sauce 

1 tablespoon Dijon mustard 

1 tablespoon poppy seeds

 

Preheat oven to 350 degrees. Spray a 9x13 inch baking dish with cooking spray. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Open the tubes of crescent dough and stack one on top of the other. Press the sides, top and bottom together to make one rectangle.  Press out the dough until it’s about 9 x 13. 

Lay 6 slices of Swiss cheese on the dough, leaving a 1/4 inch margin at the edges. 

 

 

 

 

 

 

 

 

 

 

 

Top with the ham (fold the slices over if needed) so that you get plenty of ham in your roll ups.  I like to add pepper to my ham but it’s optional.

 

 

 

 

 

 

 

 

 

 

Lay the American cheese on top of the ham. 

 

 

 

 

 

 

 

 

 

 

Start rolling up the dough with the contents inside, starting with the longest side. Roll as tightly as possible. Pinch the ends closed. 

 

 

 

 

 

 

 

 Roll it as tight as you can, making sure you don't lose any filling.

 

 

 

 

 

 

 

 

 

Slice dough into at least 12 pieces.  

 

 

 

 

 

 

 

 

 Carefully put the pinwheels in the dish, evenly spaced, being sure to pinch any seams that may have separated. 

 

 

 

 

 

 

 

 

 

 

Combine the butter, brown sugar, Worcestershire sauce, mustard, and poppy seeds in a sauce pan over medium heat. Whisk until the butter is melted and the glaze is smooth and combined. Generously brush over each pinwheel.

 

 

 

 

 

 

 

 

 

 

 

Bake, uncovered, for 20-25 minutes until golden brown. Sprinkle with chopped parsley.

 

 

 

 

 

 

 

 

 

Remove from oven after cooking time and let cool slightly before serving. 

 

 

 

 

 

 

 

 

 

 

 

Enjoy! 

 

 

 

 

 

 

 

       

       

 

 

 NOTES

·         Use around 20-22 slices of Black Forest Ham. Be sure to get the thin sliced ham!

·         Most recipes for these call for one can of crescent dough sheet. Trust me, use two.

·         Swiss Cheese – Use thinly sliced Swiss cheese to pair with your ham. Top that with white cheddar.

·         Dijon Mustard – Add a touch of zesty flavor with a bit of this delicious mustard.

 

 

 

 

 

 

 

 

 

 

 

 Photography is the property and copyrighted to Welcome Home.