So remember how I said I’m all about balance? This is the what I mean. Yes, good healthy organic fruits, veggies, and meats are so good for you, so delicious, and so amazing…. but sometimes, so is something totally not nutritious. This is that. Not super healthy (though not god awful either!), but really good, really simple, and really sometimes-you-just-gotta-have-it good. It’s the classic egg and cheese breakfast sandwich, with a new twist!! And oh my, it will change your world forever.
I make eggs a lot in the morning… usually a little omelette or some sort of scramble. Every once in a while, I’ll make an egg sandy… that is, until I found this. Which is really kind of a love/hate thing for me. I was totally happy not eating breakfast sandies that often- I don’t like bread all that much (correction- I love it, but I don’t like how it makes me feel- too stuffed and bloated… ick). But ever since discovering this, I wanna make them all the time- argh/yay. I just can’t stop now. It’s basically cheese-stuffed eggs… like an egg crepe of sorts. The egg is cooked super thin, like a crepe, and then wrapped around a pile of cheese. When you put it on the bread and bite into it, the cheese oozes out of the center of the egg… it’s fricken amazing I tell you. I don’t know why I never thought of this before… I love stuffing things, I love making omelettes, and I love eggs and cheese. But it just hadn’t occurred to me. I owe this treasure to an internet find recently discovered on a blog- “A Cup of Jo”– the accidental stumbling-upon that led me to this special find. The blog writer pays homage to Smitten Kitchen’s (another great blog) version of the egg sandy, dubbing it “the best egg sandwich you’ll ever have” which immediately enticed me. After spotting it, in less than a second, I was in my kitchen, folding an egg into a crepe-like wrap around a ball of cheese and falling in love. Since then, I’ve been making them constantly for people.. my boyfriend, my mom, my brother. They’re nothing fancy. Like at all. Just a really simple, really not-fancy, perfect breakfast treat.
So, get whatever bread you like, how many ever eggs you want, and some of you favorite cheese. Toss some love into a pan and you’ll be a happy happy eater only minutes later. Plus, if you have a man living around you (or are one yourself)… pretty sure this will earn points. It’s such a man-sandy. But the kind us girls just can’t resist 😉
For 1 egg sandwich
INGREDIENTS
any bread roll or slices you like
eggs – 1 or 2, depending on preference
couple slices of cheese, or a little pile of grated- any cheese you like!
a little dash of salt and pepper
a smidgen of butter or ghee
If you’re not a big fluffy bread type person, you can use any kind of bread
you like- little thin buns work great… of course they don’t look as fluffy
and scrumptious, but if you don’t like bready things, than they’re a good way to go! If you are a
bread-lover though, I have found ciabatta rolls or focaccia are super delish for this!
DIRECTIONS
Slice bread roll, if not already pre-sliced
Crack eggs into a bowl…
If using a thin bread (like the thin buns above), one egg is fine
if you’re looking for super light and small
Otherwise, 2 eggs makes a nice big square for fluffy thicker
breads and for a slightly more filing sandy
Sprinkle little salt and pepper in eggs and whisk/beat
Heat a little butter or ghee on a pan over medium heat
Place bread face down in pan, rubbing it in butter/ghee to spread and let brown for a couple of minutes
(alternatively, you can toast bread if easier for you)
When lightly browned, remove bread and set aside
Wipe pan with a little napkin to clean any bread crumbs
Rub a little more butter.ghee down if needed (especially if your
pan isn’t non-stick- the egg needs to slide around/not stick!!)
Reduce heat to low- let pan cool down before pouring
egg in- if too hot, egg will get nutso in there and not be crepe-like
Pour egg mix into pan and roll around until covering entire pan
I have found using a medium pan is best- a normal omelette size pan (small ones) are great for exactly that, omelettes, but to get the egg nice and thin- to make a large square- you want it to spread out… so a larger pan that allows the egg to spread thin is best
Let cook for just a couple minutes, until edges begin to dry
When you lift edges, they should easily come loose from pan…
Now place pile of cheese in center of egg
Let sit for about a minute or so, just to allow it to melt a wee and let egg cook a little more
The carefully lift a side to make sure it’s all cooked through and easy to lift up
Fold over one side
Then fold over another…
And another…
And the last
It should make a nice square around the cheese, about the size of the bread
If needed, let sit there a bit longer until cheese is totally melted…
Then using a spatula, transfer over to bread
Top with whatever else you might want on it- tomato, avocado, or nothing at all…
And place top piece of bread on
Cut with a knife… watch out for the cheese- will come gushing out!
And serve… yummm! Don’t you want one right now??!
