Egg Breakfast Sammich
This recipe title is certainly not called a sammich because spelling it the right way is obnoxious to remember. Nope.
INGREDIENTS YOU WILL NEED:
Sourdough (or soft white) bread - (2 per sammich)
Large eggs - (2 per sammich)
Kosher salt
Black pepper
Mayo (I prefer Duke’s)
Cheese of your choice - just a little
Olive oil - 1 tbsp
UTENSILS I’D SUGGEST HAVING:
Spatula
Skillet
Butterknife
ORDER OF OPERATIONS:
Heat oil in a skillet.
Add eggs and cook until desired temp
While they are cooking, add mayo and seasoning to bread
Sprinkle and melt cheese on eggs
Assemble sammich
INSTRUCTIONS:
Preheat? No
Add your olive oil to the pan and heat on medium high until the oil easily rolls around when you tip the pan.
Crack your eggs one at a time into different quadrants of the pan. How many you can handle going at the same time wholly depends on your skill level and pan size, but as a default I usually do two-sies.
Tip: when you’re cracking and cooking your eggs, there’s a few steps you can take to lessen the likelihood of breaking the yolk, which I’ve all outlined [HERE] in my egg guide. Going to be real with you though… some eggs just bust. Amateurs, professionals, TV hosts - they’ll all pop a yolk now and then and it’s up to you / your situation whether you want to start over again or just eat the egg and learn for next time. (tldr; don’t beat yourself up)
While the eggs are sizzling away on that first side, go ahead and spread a thin layer of mayo over both pieces of bread. Sprinkle both sides of the bread with salt and pepper, and then do the same to your egg before we flip it.
Gently work the spatula under the egg once you can do so without it tearing and flip - then season the next side as well.
Cook till almost at your desired doneness and then Sprinkle on your thinly chopped or preferred shredded cheese and cover with a lid for a few seconds to help get it a little melty.
Transfer two eggs onto one piece of bread, top with the other slice, and enjoy!
