Fried Egg Sandwich

April 8, 2009 by andrea | Filed under Breakfast, Eggs, Pork, Recipes, Sandwich.

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I make fried egg sandwiches all the time for my family. It’s a great protein-loaded breakfast (or snack) and can be eaten on the go. It’s really not a dish that needs a recipe but I’ve included one with handy tips on making 4 breakfast sandwiches at a time.

I’m not a fan of American cheese so I always use thin slices of cheddar (or sometimes jalapeno jack), and I like Canadian bacon because it’s lower in fat and can be quickly heated in a few seconds in the microwave. When microwaving Canadian bacon, cover it with a paper towel and check it at 15-20 second intervals (the bacon explodes quickly). When frying the eggs, I always break the yolks so that they’re hard cooked…nobody wants to take a bite of a breakfast sandwich and have soft yolk squirt out all over them (I’ve tried it and it’s messy).

Fried Egg Sandwich
-recipe from Cook’s Country Magazine

English muffins are our favorite choice for fried egg sandwiches, but toasted bagels, biscuits, or even plain toast work fine, too. And improvise with the cheese as well: Any type of semi-soft melting cheese can be used in place of the American. If the bacon, sausage, or Canadian bacon is very salty, omit the salt in step 3.

Serves 4

4 English muffins , split in half
8 slices bacon , 4 sausage patties, or 4 slices Canadian bacon (optional)
4 large eggs
1 tablespoon unsalted butter
Table salt and ground black pepper
4 slices American cheese

Adjust one oven rack to the middle position and a second rack 6 inches from the broiler element. Heat the broiler. Arrange the English muffins on a baking sheet, split-side up, and toast under the broiler for 2 to 4 minutes or until golden brown. Set the oven to 200 degrees and move the muffins to the middle rack to keep warm.

Meanwhile, cook the bacon or sausage (if using) in a 12-inch nonstick skillet over medium heat until well browned, 5 to 10 minutes. Transfer to a paper-towel-lined plate, cover with foil, and keep warm in the oven.

Wipe the skillet clean and return it to the lowest possible heat. (If the bacon or sausage has been omitted, heat the pan for 5 minutes on the lowest possible heat before continuing.) Meanwhile, crack the eggs into two small bowls (2 eggs in each bowl). Add the butter to the hot skillet and melt, swirling to coat the pan. Add the eggs to the pan simultaneously so that all four eggs will be done at the same time. Sprinkle the eggs with salt and pepper, cover, and cook undisturbed for 2 minutes. Check the eggs and, if necessary, continue to cook, covered, until the eggs have cooked through as desired, up to 3 minutes longer. Remove the pan from the heat and quickly assemble the sandwiches by layering the fried eggs, cheese, and bacon between the toasted muffin halves.

Tips for making a Fried Egg Sandwich:
Some recipes are so simple that they don’t seem to need a recipe. The fried egg sandwich is a case in point. Isn’t it just a fried egg and breakfast meat sandwiched between pieces of toast? Yes and no–a lot can go wrong with those simple components. We wanted to make the perfect fried egg sandwich. Here’s what we discovered:

– Cook the meat–be it bacon, sausage, or Canadian bacon–before cooking the eggs. The meat can be kept warm more easily than the eggs.
– To fry the eggs, use a nonstick skillet and preheat it for five minutes over low heat so that it is evenly heated.
Crack the eggs into two bowls and then slide the eggs into the pan simultaneously. With this method, there’s little risk of the yolks cracking and the eggs will cook evenly and be done at the same time.
– Toast English muffins (our preference, although you can use bread, biscuits, or bagels) under the broiler so that they can all be cooked–and ready–at the same time.
– Keep the English muffins and meat warm in the oven while the eggs cook to ensure that the sandwich is warm through and through.

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