Corned beef sandwiches.

What are a few of my favorite things to cook? Challah and Corned Beef! I thought it would be fun to pair the two together for a delicious dinner.

I cooked the corned beef according to the package directions. Each sandwich had two slices. The meat is so good that I didn't add any sauces to my sandwich, there was enough delicious moisture!

I have made this challah dough dozens of times. Normally I split the dough in two to make two loafs, or make one big loaf. This time I pulled out little pieces of the dough to make knots. I let these knots rise a bit before putting them in the oven. I made 6 knots this time, but there was enough dough to make 10-12 rolls.

I cooked these for 20 min at 350 degrees. I skipped the egg wash because I didn't want to waste the excess egg. A lot of the definition was lost when the rolls cooked up, but they had a shape that was perfect for mini corned beef sliders. Yum!

Egg Breakfast Sandwich

I pride myself with cooking delicious breakfast sandwiches. Part of my secret is that I use brown sugar sausage, but in the sandwich I'm going to show you today I stuck to the basic egg and cheese on a bagel.

For the bagel I like to choose either an everything bagel or a honey wheat variety. I think a bit of sweet and salty is what makes a bagel sandwich scrumptious.

Before cooking the eggs, I toast the bagel. If I'm feeling like making the sandwich less healthy, I will butter the bagel. This is a step that I frequently skip.

I cook the eggs over easy, I like bursting the yolk when I cut into the sandwich. When the eggs are cooking I season them with salt and pepper (if I'm using butter on the bagel, I usually then skip the salt.) I like to use cheddar cheese or a mexican cheese blend.

I place the bagel on a foil covered tray and then toast it until the cheese has melted. (Tip: placing some cheese between the two eggs will help keep them from slipping.)

Cut the bagel in half and enjoy!