An egg sandwich is a sandwich with some kind of egg filling. Sliced boiled eggs are a popular option - some people use egg slicers to make slicing more convenient. Fried egg and scrambled egg sandwiches are an alternative for those who want a hot meal. A popular combination in the United States is an egg sandwich on a kaiser roll, bagel, or biscuit, with the option of some sort of breakfast meat (breakfast sausage, bacon, or ham), and cheese making a breakfast sandwich. Another variation is an omelette served on bread, cornbread or toast.

Ingredients

1 tablespoon unsalted butter, softened

2 slices white bread

1 slice ham

1 large egg

Pinch salt

Pinch ground black pepper

Optional ingredients of your choice

Directions

Spread 1/2 tablespoon of the butter on 1 side of each slice of bread (3/4 teaspoon butter per slice).

Heat a large skillet over medium heat and add the buttered slices, buttered side down. Push the bread to the side of the pan and add the remaining 1/2 tablespoon butter to the other side. Add the ham and egg to the buttered side of the pan, and season the egg lightly with salt and pepper. Using a spatula, pierce the egg yolk so that it runs. Cook until the egg begins to firm and the ham browns, about 30 seconds.

Using the spatula, flip both the ham and the egg and cook for 30 seconds. Stack the ham and egg on 1 unbuttered side of the toast and top with the other slice, buttered side up.

Place the egg sandwich on a plate. If desired, top with grated cheese or other toppings, and serve immediately.

The Humble Fried Egg Sandwich

Sometimes when looking for something good to blog about, the answer can be right under your nose. That's what happened to me recently when I was making a fried egg sandwich for breakfast. I make one of these probably 3 times a week nowadays and have been making them off and on since my dad showed me how when I was just a wee lad.

Now, as I understand it, Alton Brown has some sort of Unified Sandwich Theory which says...well, what do you know, you can read it yourself on the interweb. Relevant here are two of the corollaries (corollary to what I'm not sure): soft fillings best on soft breads. Check. I use a soft challah-type roll. And avoid placing layers of slippery substances next to one another. Check. That's the bit about where to apply ketchup.

Does everyone do ketchup and Tabasco? I'm guessing people grew up with other toppings to their fried egg sandwiches. Once I had no ketchup so I did pesto. Not bad.

Fried Egg Sandwich

1-2 t butter

2 eggs

Ketchup

Tabasco Sauce

1 soft roll

Crack two eggs into a small bowl and set aside. Melt butter in an 8" pan on high heat. When it has bubbled a bit, slide the eggs from the bowl to the pan (so as not to break the yolks). Fry those for about two minutes on high. Meanwhile, cut your roll in half and lay it on your plate in butterfly fashion. Turn down the heat to medium and here is where you have some decisions to make. If you like your yolks broken, do it now. Also, do you like your eggs fried "soft" or "hard"? If you like them fried soft, then flip them now. If you like them fried hard, as I do, keep them on this side for another two minutes and then flip. Cook on the flip side for about two minutes or until you are happy with how runny the eggs are.

Put ketchup on one side of the roll and 2-20 drops of Tabasco as well. Then lay the egg across the bread and close up the sandwich. I once made the near fatal flaw of putting the eggs on the bread and ketchup on the egg. When I closed it up, the ketchup was between two layers of egg. Slip-sliding all over the place. I shed one tear. I had really messed up.

That's a lot of bytes for a simple fried egg sandwich, but I have no job. So there you go.