Eggwich
"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."
photo by Outta Here
- Ready In:
- 6mins
- Ingredients:
- 7
- Serves:
-
1
ingredients
directions
- 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.
- Enjoy.
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Reviews
-
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 09 -
Very easy and tasty! I made mine with just cheese. I used a white cheddar. Will try it with ham next time. Made a nice light lunch! -
I don't make fried egg sandwiches often, but I like this way of making them! I used Canadian bacon and Swiss cheese. I do think a little pepper is in order, and maybe some salt depending on the saltiness of your cheese/ham/bacon.This was really a delightful lunch! Thanks for posting.
RECIPE SUBMITTED BY
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I am married to a wonderful man and the mother to two beautiful boys. I'm also a Food Network addict. Besides cooking, I enjoy reading Scifi/fantasy novels and watching cheesy movies (and I don't mean movies about cheese. But if there were one, I'd probably watch it). This website is my kitchen bible. Thanks to all you wonderful chefs out there who have submitted these fantastic recipes for me to try.
