My Number One Fan’s Breakfast Egg Sammich
Simple, yet comforting, My Number One Fan has been making this sandwich since she was in high school.
My Number One Fan has been making this breakfast sandwich long before she started making them for me. She freely admits it was a serendipitous discovery born of the fact she couldn’t quite get fried eggs right for a fried egg sandwich and ended up scrambling them instead. It was a convenient, portable breakfast she could wrap in a napkin and head out the door to school. I don’t recall the first time she made one for me, but we’ve been eating them for decades.
This recipe is simple, deceptively so, but it’s just perfect comfort food for a quick breakfast whether home on a lazy Sunday morning or headed out for a busy day. For years, I honestly couldn’t figure out how she got the edges of the scrambled eggs at such precise right angles to fit squarely on the bread until I paid attention to her technique, captured in the recipe card below.
What makes this egg sandwich different from most others I’ve seen on the Internet is that the eggs are not scrambled per se; they are instead made into what essentially is an omelet. This keeps the eggs cohesive and from falling out when the sandwich is held up to eat. Secondly, the bread is never toasted, which makes for something decidedly soft and warm to eat for breakfast. Save your toasted bread for BLTs, where crispy is the operative word.
You will need an 8-inch non-stick skillet to make this dish properly.
My Number One Fan's Breakfast Egg Sammich
Simple, yet comforting, My Number One Fan has been making this sandwich since she was in high school.
Ingredients
- 2 large eggs
- 1 large pat of butter
- 2 slice whole wheat bread, un-toasted
- 1 tbsp mayonnaise
- sprinkle of table salt
- sprinkle of ground black pepper
Instructions
- Crack two large eggs into a small bowl or a coffee mug, and scramble vigorously with a fork or small whisk.
- Evenly apply the mayonnaise to both slices of bread, and then sprinkle the tops of both slices evenly with salt and pepper.
- Melt the butter in an 8-ince skillet over medium high heat, then pour in the eggs.
- Allow the eggs to cook gently, folding the edges into the center until the eggs are set into a flat even layer, essentially making an omelet.
- Allow the eggs to fully cook through for 2-3 minutes.
- Using a spatula, cut the omelet down the center in two perpendicular cuts so you have four even wedges.
- Transfer one wedge of the omelet to one slice of bread lining up the straight sides of each wedge evenly with the edge of the bread. The curved part of the wedge will rest in the center of the slice of bread.
- Do this with all four wedges, allowing the curved side of each wedge to overlap one another.
- Place the other slice of bread on top and eat immediately while the eggs are still hot.
Notes
- If you're in altitudes above 5,000 feet, cook the egg bites at 335°F for 22-25 minutes.
