December 29, 2004

Breakfast Egg Sandwich

Introduction:

I can't remember when I didn't make egg sandwiches. They are so simple for breakfast and sooo tasty! When I got married and made them for my hubby, he shared in my love for this simple little sandwich and it has become somewhat of a routine to have egg sandwiches for breakfast on our days off.

Ingredients:

1-2 tbsp butter (depends on the size of your skillet - you want a nice layer with no dry spots)
1 large egg
kosher salt, pepper to taste
1 slice of American Cheese (real and processed are both good!)
2 slices of wheat bread (or bread of your choice), toasted
spray butter, or soft butter to spread on toast

Instructions:

Place butter in cool skillet on stove, melting butter over medium heat. Once butter is melted, and pan is hot, start toasting your bread in the toaster. Crack open your egg into the pan and sprinkle with salt and pepper. Once the egg has cooked to a consistency that allows you to flip it, turn the egg over, lightly sprinkling the other side with salt and pepper. Place the cheese slice on the egg, and turn the burner off. The egg will continue to cook and the cheese will melt. Once the toast is done, place it on a plate and either generously spray with spray butter, or lightly spread soft butter on both slices of bread. Place the egg/cheese on once slice of bread and put the other slice of bread on top. Lastly, enjoy this sandwich as the yolk runs down over your hand!

What I serve this with: In a previous post, I mentioned my love for cast iron skillets. They are GREAT to cook bacon in! Bacon is a great side for this sandwich, and you can even throw the bacon on top of the sandwich. YUM!