Mcperfect Brunch Sandwich (Egg Sandwich)
photo by FrenchBunny
- Ready In:
- 15mins
- Ingredients:
- 11
- Yields:
-
1 sandwich
- Serves:
- 1
ingredients
- 1 large egg
- 1 slice deli ham, thinly-sliced (you could also substitute a thin slice of Canadian bacon) (optional)
- ground red pepper
- sea salt
- 1 teaspoon water
- 1 tablespoon butter
- 2 slices honey-wheat bread
- 1 slice smoked gouda cheese, thin and just enough to cover the fried egg
- 1 tablespoon tomatoes, chopped into small cubes
- 1 tablespoon Dijonnaise mustard (I use Hellmann's brand)
- 1 orange wedge, fresh
directions
- In a small non-stick skillet, melt the butter over very low heat.
- Break the egg into a small bowl and add the teaspoon of water. Beat only for about 5 seconds, add the tomato cubes, and then pour it into the skillet. Maintain the very low heat and, with a spatula, push the egg to make it sandwich-sized. Do not rush frying the egg by raising the heat!
- After the egg is done on the bottom, sprinkle just a little red pepper and sea salt on the egg and turn it over with the spatula. Then, lay on the small ham slice (if using), the cheese, cover, and after 30 seconds, turn off the heat, allowing the skillet to sit on the burner.
- Make toast from your bread in the toaster.
- When the toast is done, lay a slice on a small serving plate and carefully put the egg on it (the cheese will probably not be melted -- just heated through which is what you want). Generously spread the dijonnaise on the other slice of toast and place the top on the sandwich. Cut on the diagonal and garnish with the orange slice on the side. If you're having this sandwich for brunch, serve with a glass of champagne.
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Reviews
-
I've been making these kinds of sandwiches for years. Only my method is different. I fry the egg, maybe break the yolk. I put the ham on the egg, flip for a few seconds to fry it. Then I put the sandwich together, put back in the pan and brown both sides. I sometimes add sliced tomato or roasted red pepper strips before eating.<br/><br/>Also, for a to-go, I wrap in waxed or parchment paper, then bag. That way it doesn't get soggy.
Tweaks
RECIPE SUBMITTED BY
<p>I am a retired State Park Resort Manager/Ranger. <br /><br />Anyway, as to my years in the State Park System (retired now), I was responsible for 4 restaurants/dining rooms on my park and my boss at Central Headquarters said I should spend less time in my kitchens and more time tending to my park budget. I spent 25 years in those kitchens and worked with some really great chefs over those years, (and some really awful ones too!) <br /><br />I spent THOUSANDS of hours on every inch of that park and adjacent state forest (60,000 acres) and sometimes I miss it. But mostly I miss being in that big beautiful resort lodge kitchen. I miss my little marina restaurant down on the Ohio River too. I served the best Reuben Sandwich (my own recipe -- posted on 'Zaar as The Shawnee Marina Reuben Sandwich) in both the State of Ohio and the Commonwealth of Kentucky down there and sold it for $2.95. Best deal on the river! <br /><br />They (friends and neighbors) call my kitchen The Ospidillo Cafe. Don't ask me why because it takes about a case of beer, time-wise, to explain the name. Anyway, it's a small galley kitchen with a Mexican motif (until my wife catches me gone for a week or so), and it's a very BUSY kitchen as well. We cook at all hours of the day and night. You are as likely to see one of my neighbors munching down over here as you are my wife or daughter. I do a lot of recipe experimentation and development. It has become a really fun post-retirement hobby -- and, yes, I wash my own dishes. <br /><br />Also, I'm the Cincinnati Chili Emperor around here, or so they say. (Check out my Ospidillo Cafe Cincinnati Chili recipe). SKYLINE CHILI is one of my four favorite chilis, and the others include: Gold Star Chili, Empress Chili and, my VERY favorite, Dixie. All in and around Cincinnati. Great stuff for cheap and I make it at home too. <br /><br />I also collect menus and keep them in my kitchen -- I have about a hundred or so. People go through them and when they see something that they want, I make it the next day. That presents some real challenges! <br /><br />http://www.dnr.state.oh.us/parks/parks/shawnee.htm</p>