Oh yes, everyone has their own way of making an egg sandwich. This is my way. I hope you enjoy it. I’m trying to put a bit more weight on my husband during his battle with cancer so I make these at least once a week for breakfast or breakfast for dinner.
I use my Ameraucana eggs for these sandwiches. There is an urban legend that reports these eggs are lower in cholesterol and healthier for you than other eggs. However the official Ameraucana club refutes that. http://ameraucana.org/ I do know of a person with food sensitivities who could not eat the white or brown but could eat the blue eggs.
- 2 slices, Nature Pride, Healthy Multi-Grain or Double Fiber (homemade bread is even better)
- 2 whole Eggs, cracked into a small bowl
- Olive Oil Mayonnaise
- 2 slices of thick cut Bacon
- Grated Cheese, (I use an Irish hard Cheese called Dubliner made by the Kerrygold Company)
- Sea Salt, pepper and Cajun Seasoning to taste
Cut the bacon slices in half and fry until crisp. I use a bacon press to keep them flat. Meanwhile toast the bread. In a small non-stick omelet pan heat a splash of Extra Virgin Olive Oil over medium to medium high heat. Place the eggs into pan, season and cook until your desired of doneness. We like the yolks warm and runny which is totally fine because I am using my own fresh eggs. If you have a concern about salmonella cook until the yolks are warm and firm.
Assemble the sandwich using the Olive Oil instead of butter, arrange bacon slices on bread and top with grated cheese. Ideally, the bacon will still be warm to melt the cheese. Place the eggs next and add a bit more of cheese. Eggs will melt it. Enjoy!