HOW TO: Egg Sandwich
Scrambled egg on wheat toast was my mothers solution to breakfast on the run. Particularly for her daughter who was perpetually rushing to catch the bus to head to school! There’s no record of the number of sandwiches consumed, but it’s gotta be in the hundreds.
HOW TO: Egg Sandwich
Preheat cast iron skillet over medium heat.
Preheat a second skillet over medium heat.
To a small mixing bowl, add:
2 eggs
Using a fork, whisk until the eggs are beaten. Set aside.
To the first skillet, add:
2 slices bread, buttered side down
Best bread recs: No-Knead Bread, French Bread, Pretzel Buns
Cook until toasted, flip and add:
1 slice cheese (optional)
Allow bread to toast on the second side while preparing the eggs.
To the second preheated skillet, add:
1 tsp butter
Using a knife or heat-proof spatula, spread the melting butter over the full cooking surface of the hot skillet.
Pour in the whisked eggs. Sprinkle lightly with:
Salt
Pepper
Don’t touch the eggs until the edge barely begins to set.
Here’s how to form a delicate egg scramble patty: Use a heat-proof spatula to gently push the section of eggs that has set to the side, allowing more of the un-cooked egg to flow across the surface of the hot skillet. Repeat until the egg doesn’t run into the void from pushing aside the set eggs. Flip egg patty. Continue cooking until eggs reach the desired doneness.
Load the cooked eggs on the toast and cover with the second slice. Serve immediately.
Brenda’s tips:
Serving size: 1 sandwich
Add meats or veggies to dress up this great breakfast sandwich
Window to B’s kitchen . . .
