N.C. State Fair News: Youngsville woman wins Incredible Egg Sancwich Recipe Contest at N.C. State Fair

FOR IMMEDIATE RELEASE
TUESDAY, OCT. 20, 2009

CONTACT:

Lisa Prince, cooking contest coordinator
N.C. State Fair
(919) 906-0067

Youngsville woman wins Incredible Egg Sandwich Recipe Contest at N.C. State Fair

RALEIGH — Amanda Boury of Youngsville won $200 and a blue ribbon for her Carolina Club Sandwich in the Incredible Egg Sandwich Recipe Contest at the N.C. State Fair.

Gail Fuller of Raleigh earned second place and $150 for Humpty Dumpty Club Sandwich, and Mancia Walker of Seagrove took third and $100 for Peanut Butter Apple French Toast. Mary Boury of Knightdale received an honorable mention for Italian Egg Pockets.

Recipes had to include at least one egg per serving and were judged on taste, creativity and family appeal, and ease of preparation.

Following is the winning recipe:

Carolina Club Sandwich

Loaf of Italian bread (or bread of choice)
1 pound of sliced turkey breast
6-8 slices of crisp bacon
1 thinly sliced avocado
6-8 slices of Swiss cheese
Spicy pepper mayonnaise
6 eggs
Salt and pepper to taste

Cook eggs individually, pan fried over-medium/hard. Spread a small amount of mayonnaise on one slice of bread. Layer turkey, bacon, avocado, cheese and egg on a sandwich. Salt and pepper and cook until toasted on a Panini grill.

-bal-5

Second Place: Humpty Dumpty Club Sandwich
Gail Fuller of Raleigh

2 eggs
1 Tbsp. water
1 tsp. chicken bouillon granules
2 slices bacon
2 green oinion – finely chopped
2 T. pepperocini – finely chopped
1/2 cup sweet red pepper – finely chopped
2 English muffins or sandwich thins - split
1 ½ Tbsp. chipotle mayonnaise
2 T. cream cheese
4 thin slices Muenster cheese
2 slices cooked ham
2 fresh spinach leaves

In a small bowl, whisk eggs, water and bouillon and set aside.
Over medium heat, in a heavy skillet, cook bacon; remove from skillet and set aside.
Add onion, pepperocini, and red pepper to bacon drippings and cook until tender.
Add egg mixture. When eggs are completely set, fold omelet in half and cut in two.
Mix cream cheese and chipotle mayonnaise.
Spread top and bottom of English muffin with chipotle mayo/cream cheese mixture.
On each English muffin bottom, layer 1 slice bacon, 1 slice of cheese, omelet, ham slice, second slice of cheese, and spinach leaves.
Replace English muffin tops.
Cook on a Panini maker or waffle iron for 2-4 minutes or until cheese is melted.

Serves 2

Third Place: PBAFT Sandwich (Peanut Butter Apple French Toast)
Mancia Walker of Seagrove

2 slices bread
3 Tbsp. peanut butter
1/2 apple, cored and sliced (I use Granny Smith's)
2 eggs
1/8 tsp. vanilla
pinch cinnamon

Spread 1/2 of the peanut butter on each slice of bread. Arrange apple slices on top of 1 slice of peanut buttered bread and then put the other slice on top, peanut butter side down, to make a sandwich.

Mix eggs, vanilla and cinnamon in pie plate. Place sandwich into egg mixture to soak and then turn sandwich over to soak other side. Heat nonstick skillet over medium high heat.
Spray skillet with cooking spray and put sandwich into skillet. Cook until golden brown and then turn over to cook other side of sandwich.

May be served hot or cold. Makes one sandwich.

Honorable Mention: Italian Egg Pockets
Mary Boury of Knightdale

6 Eggs, hardboiled and sliced
1 cup shredded mozzarella cheese
½ cup fresh tomato garlic bruschetta
1 cup chopped cooked bacon
2 Tbsp. melted butter
1 16oz package of Phyllo dough

Unroll 4-6 sheets of dough, cut in half and brush with butter. On each half place several slices of egg, sprinkle bacon, 1 tsp. of tomatoes and mozzarella over eggs. Fold dough over and seal with butter. Bake on a baking sheet for 12 minutes at 350 or until browned.