Here we are, three months into the COVID-19 social distancing lock down, and restaurants in some jurisdictions are now allowed to re-open – albeit under some pretty tight restrictions. But surveys show that most folks are playing it safe, still doing take-out or cooking at home…
How to make the simplest form of the One-Pan Fried Egg
Sandwich: Embellish it to your heart’s content!
Do it up right!
I always make my Fried Egg Sandwich a Western. For those who don’t know, that’s a thin sheet of beaten Egg into which has been mixed diced Onion, Ham or Bacon, Sweet Green Pepper and Cheddar Cheese. This style of Egg is sometimes called an American Omelet. That’s not strictly true, but that’s a story for another day. You can also add sliced Mushrooms or any other savoury items that strike your fancy. Try changing up the Cheese, too. I suggest swapping out the Cheddar in favour of Swiss or Jack for an extra treat.
Here’s what you need for the new Sandwich
Here’s what I use for this nifty Sandwich:
3 large Eggs
2 slices of Bread
Salt and Pepper to taste
1 tbsp. / 15 ml Butter or Oil (Canola or Corn), to cook
Note on Additions:
Prep your additions as for a regular sandwich, unless you’re going for my Western hack. That is, slice Meats and Cheeses thin (like Deli Meats and Cheeses). Finely dice Onions, Peppers and other Veggie additions such as Fresh Jalapeños or Olives.
Here’s how you do it
You can use any bread you want – White Wheat, Rye, Sourdough or whatever – just make sure it’s cut in not-too-thick slices. If you use, say, Texas Toast, the Egg will over-cook or even burn before the centre of the toast is done.
Pre-heat oven to 170 F and insert an oven-safe dish to hold finished Sandwiches until all Sandwiches are completed so everyone can eat at the same time.
Pre-heat a large frying pan to medium – no hotter. Too hot, and the Eggs will burn before the Sammy cooks through.
Whisk-up your Eggs well, until the mixture is a uniform light yellow colour.
When the pan is properly pre-heated add the Butter or Oil, and wait a few seconds for the oil to come up to temperature.
Brush the Butter/Oil around the bottom and sides of the pan to ensure the Sandwich won’t stick.
Pour half of the Egg mixture into the frying pan.
Quickly sprinkle the diced Veggies on the centre of the Egg slab.
Immediately place the Bread slices over the diced Veggies in the still-fluid Egg mixture, arranged base-to-base with about 1/2 in. / 1 cm of space between the bottom crusts.
Pour the rest of the Egg mixture on top of the Bread. The first splash of Eggs into the pan will conform to the round shape of the pan’s bottom. That’s fine. It’s what we want. Let the second addition of Egg mixture flow over the sides of the bread.
When the first side of the Bread-and-Eggs slab is golden brown, flip in one piece. This is crucial to the successful completion of the dish!
Cook side 2 until it’s golden brown. Meanwhile…
Stack the sliced additions on one of the bread slices.
Flip the half-moon portions of the Eggs that have run out past the Bread’s Crusts over the Sliced Additions.
Then… Flip the other slice of Bread over onto the loaded one, using the 1/2 in. / 1 cm span of egg between the bottom Crusts as a hinge of sorts.
Remove carefully from the pan onto a warmed serving plate.
Serve with Ketchup, Mustard, Mayo, Ranch Dressing or whatever other condiments you usually enjoy with Eggs.
Get the whole family involved
Everyone can chose their own additions from what you have on hand in the fridge. Could be a great opportunity to get some leftovers used up! The kids can lend a hand whisking the Egg Mixture. Make sure you assemble the diners to watch you perform the final flips to consolidate the Sandwich before their wondering eyes!
~ Maggie J.