KISS: Keep it simple stupid. Some days need to be simple. Sometimes I don’t even tell you about the easy go-to meals my family enjoys just because they seem too obvious. But, this is truly one of my favorites. And usually, I have all of the necessary items right in my refrigerator. In fact, this was “fancy” as I usually don’t add the bacon or potatoes.
Yes, it is the humble egg sandwich. My mother made these for us all the time when we were little and they were always loved. So, making them for my family actually seems like a special event…like when I make her French Toast. Make them however you like. Lily likes jelly on hers. But, Pitts and I go the savory route and have it with mayo and mustard. So it you have bread, eggs, mayo and mustard…you have lunch or dinner right on hand. For grown-ups, allot two eggs per sandwich and for kids, one is usually enough.
2 pieces of white bread, toasted
Fried potatoes, optional
1. Toast two pieces of bread per sandwich.
2. Break two eggs into a hot skillet. As they cook, nudge the edges of the eggs with a spatula to keep them generally in a square shape so that they will fit nicely on the bread. Just as you get ready to turn the eggs, break the yolks and spread them out a bit. Sprinkle with salt and pepper and flip. After cooking for ten seconds, turn off the heat and allow the egg to continue to cook to your desired doneness. I like mine ever so slightly runny. Do not overcook the egg.
3. Spread mayonnaise and mustard onto the toast and place the egg on the toast. Enjoy. (The mayo goes on the inside…not the top…it is on the top just for photo purposes…by all means, close your sandwich properly.)
Notes: I have a tiny non-stick skillet that I have been using for at least 15 years and my mother probably used it for 15 years before that. It is perfect for cooking single servings of eggs. I like to make these one at a time. While the bread is toasting I turn to the eggs. Right as the egg is finished, the toast is finished and everything is still nice and hot. This is “short order” cooking and I generally eat mine last, standing in the kitchen while I start the dishes.
Don’t waste the bacon grease! You can use a spoonful of it to cook the eggs, but you can also slice a Russet potato thinly and fry the potatoes in the drippings. Cook them until they are golden and remove them to a rack or paper towel. Sprinkle the potatoes with kosher salt and enjoy!
It is a busy week for me. Tomorrow I head to Wichita Falls to give a speech for a fundraiser for the Wichita Falls Symphony League. Last week I was even on the news in WF…did you see it? And Lana Sweeten-Shults made me look like a rock star in my hometown paper. Suffice it to say…a busy and crazy life does not preclude delicious home cooking. But sometimes you do need to turn to the simple. And, egg sandwiches are the very definition of simple goodness. But, I must admit that it is ironic that I am preparing a talk about caviar and feeding my family egg sandwiches. This is my life.
And, this is another place where my homemade mustard comes in very handy. To tell you how much I like my homemade mustard, when I grabbed two different bottles of yellow mustard out of the fridge, which is what I typically used to use on this sandwich, they were both expired by over a year. Time to clean out the refrigerator!
If you are really in an eggy mood, you must also make this Croque Madame…it is a bit more time intensive, but well worth the effort. I do love a good sandwich!