Kind of a pointless post, but I’ve perfected the fried egg sandwich and I thought I’d share it.
If you are the type of person who prefers a non-runny egg yolk, then it might not be for you, however, it’s really tasty and my mouth is watering thinking about it right now.
Ingredients Needed:
- Two Eggs (I prefer the organic)
- Two slices of your favorite bread
- One slice of cheese (I use American)
- Lawry’s seasoned salt
- fresh ground pepper
- Mayonnaise w/ Olive Oil
First step is to get the eggs cooking. Make sure you have a skillet that fits two eggs at once. I prefer to spray the skillet with the fake butter spray, then turn the stove on about halfway. I usually give it a couple minutes to heat up first so when the egg is poured on, it starts to cook the fluids quick and it doesn’t run all over the place. Also be sure to be careful to not break the yolk. Once both eggs are on the skillet, make sure to contain the egg whites into the size of your sliced bread to prevent it hanging too far off the bread.
Now that the eggs are cooking, put a light dash of Lawry’s seasoned salt and fresh ground pepper over the top so it works into the egg white. The amount is really up to your taste. Salt is salt and I go light, but heavy on the pepper to give it a spicy taste.
Next move on to preparing the bread. You can lightly toast the bread for a crunchy taste, but I like the soft bread for soaking, which I’ll mention later. Put a light amount of olive oil mayo on each slice of bread (not too much, you just want a light taste).
By now, the eggs should be ready to flip. Carefully flip each egg so to not break the yolk. I usually use two spatulas because breaking the yolk ruins it. Once you get the eggs flipped, put another dash of Lawry’s and some more pepper, then take your slice of cheese (use pepper jack for a spicy treat), break it half, and then put each half on each egg.
Allow the cheese to start melting and that’s usually a sign it’s time to pull the eggs off the skillet. Take the first egg off and carefully place it on one half of the bottom slice of bread with the cheese facing up. Take the second egg and carefully place it on the other half of the bread, cheese facing down. You should have one yolk on each side of the bread and the cheese will hold the eggs together.
Put the top slice of bread on top and allow it to cool for a couple of minutes. Then heaven starts. Now be careful when you’re biting into the yolk as it will be warm and runny. I prefer to let the excess yolk land on my plate which I will use the last few bites of bread to soak up.
For the perfect drink, I would recommend a chilled glass of either white or chocolate skim milk.
