This is a fun way to make a fried egg sandwich. I'm probably not the first person to think of this. The plus is that the egg can't slip out of the bread.
- Ready In:
- 1 teaspoon butter or 1 teaspoon nonstick cooking spray
- 2 slices bread (I prefer wide eggbread)
- 1 egg
- 1 slice cheese (any kind)
- sliced deli ham (optional)
- bacon, cooked with strips halved (optional)
- sliced tomatoes (optional)
- Note: If you are adding tomato, bacon or ham, put it in the skillet first. Arrange the ham or bacon to fit the bread. Break the egg over the tomato, bacon or ham.
- Break the egg and yolk into a buttered/sprayed preheated skillet on medium low heat.
- Try to keep the egg about the same size as your bread.
- Salt and pepper to taste.
- Place a slice of bread on the egg when the egg is almost cooked through but still gooey on top. The egg will adhere to the bread when you've finished the sandwich.
- Flip the sandwich over to brown the bread.
- Place a slice of cheese on top of the egg. To keep thinly sliced bread from burning, place a cover over the skillet to melt the cheese faster.
- Place the second slice of bread on the egg and cheese when the cheese begins to melt.
- Turn the sandwich over to brown the other side.
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This was an interesting method for a fried egg sandwich. I made this twice: once with ham and tomato, then again with just the ham. Both were delicious, but I did find that if you opt for the version with tomato, you need to make sure the tomato is well warmed before putting the egg on, or else the egg takes forever to cook. When I made this with ham and no tomato, I made sure that my ham was hot before I added the egg, so my egg cooked much faster. I suppose this wouldn't be an issue for someone who likes their fried eggs kind of runny, but I like mine cooked more firm. I'm sure I'll be making this again (only when DH isn't home, though, since he doesn't like the smell of fried eggs :P ). Thanks for posting! Made for PAC Fall 091Reply
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