Ridiculously Easy Utterly Delicious Egg Sandwich
I like breakfast food. But i hate cooking before breakfast. This egg sandwich is easy enough for a half-asleep cook on his/her first cup of coffee to make and tasty enough to be worth cooking before breakfast. Note -- because this is so simple the choice of bread will make a big difference. I suggest a good rye, an italian, an artisan or homemade white, an artisan or homemade wheat, or other preferred, flavorful variety rather then ordinary, sandwich white. Kids love this. Diabetics love this if you use low-carb bread.
Steps
Melt 1 / 2 tsp butter in small , heavy skillet over medium-low heat.
Break 2 eggs into skillet one atop the other so that they form one mass of egg.
Use a pancake turner to break yolks so that they run over the surface of the whites.
Season with a dash black pepper and a dash herb-seasoned salt to taste.
While eggs cook , spread butter or mayonnaise lightly on one slice of bread.
Cook about 2 / 3 done then flip with pancake turner.
Scrunch into a bread-shaped mass.
Top with cheese.
When eggs are cooked and cheese is melting make your sandwich.
Add sausage or bacon and pickles if desired.
If cooking for more than one , make one sandwich at a time unless you can use mul.
It looses something if the eggs are cooked in a big mass then separated -- the first eggs get overdone and some people get too much white while others get too much yolk.
Cook to your preferred doneness.
Use just enough to keep the eggs from sticking to the pan and just enough to carry the flavor on the bre.
Ingredients
eggs, butter, fresh ground pepper, herb-seasoned salt, american cheese, bread, bacon, sausage links, pickle