Wednesday, June 17, 2009

Perfect Egg and Cheese Sandwich

Quick, scrumptious breakfast or brunch:

- Warm a skillet over medium heat.
- Meanwhile, slice up some onions and mushrooms. I diced mine, but you can slice them any way you want.
- Melt a bit of butter in the skillet, and toss in your onions and mushrooms. Saute until the onions get translucent and your house smells heavenly.
- Remove the onions and mushrooms to a separate plate. If necessary, add a bit more butter to the skillet.
- Crack an egg into the skillet, and turn heat down to low. Sprinkle on salt and pepper.
- Thinly slice some sharp cheddar cheese, or whatever kind of cheese strikes your fancy.
- Just as soon as you can, gently turn the egg over without breaking the yolk. You want it only cooked enough to turn.
- Lay slices of cheese on top of the egg.
- Meanwhile, pop a couple slices of bread in the toaster- I used some homemade wheat bread from a local bakery, and it was fantastic!
- Check on your egg. It should cook very slowly and gently. If the cheese isn't melted yet, it's not done. You want the cheese to be melted and the egg yolk to be cooked but still soft and a little runny.
- Butter the toast, and pile the cooked onions and mushrooms onto one slice.
- When the egg is ready, put it on top of the mushrooms and onions on toast. Sprinkle a last spoonful of onions and mushrooms onto the cheese, and top with the other slice of buttered toast. (Though you could forgo the second slice of bread, and make this an open-face sandwich if you prefer!)

Enjoy it right away! (And have a napkin handy!)

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I must give credit to Pioneer Woman over at PW Cooks for clueing me in on this method of frying an egg. I've never had much luck frying eggs, until now. She uses this method in a similar recipe which she calls Huevos Ree-os. Try that one, too- yummy!

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