Fried Egg Sammies…just in time to cure this weekends hangover


blogeggsammy1I know I’m not the only one that has tried to make it to those golden arches at 10:31am on the weekend praying I’m there in time for breakfast and they’ll still serve me!  About 85% of those attempts I have failed because a girl needs her beauty sleep on the weekend! When this happens I take my crazy hair, runny mascara, and dog-haired covered pajamas back home to make it on my own.

These sammies can be made ahead of time and individually wrap them in aluminum foil. When you’re ready to eat, pop the foil wrapped sammy in the oven and heat at 325 degrees for 10-15 minutes, until warmed through. I usually pop them in the oven and go about my morning getting ready, next thing you know 10-15 minutes have flown by and the sammies are ready!

This is also a great idea for brunch. When I have guests staying with us, I like to make a bunch of sammies, wrap them in aluminum foil, and leave it warming in the oven until everyone wakes up and is ready for breakfast. That way when everyone is staggering into the kitchen at different times, everyone still has a warm sammy and I’m not making them to order.

Here’s what you’ll need:

large eggs (one per sammy)

sliced cheese (my favorite to use for this is white american cheese; pictured is yellow american)

butter, sliced into 1/2 tablespoon pads

english muffin, sliced horizontally

crispy bacon, sliced ham, Canadian bacon (optional)

salt and pepper

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Start with cracking a single egg in a small bowl to avoid any egg shells and season with a pinch of salt and pepper. Slice the english muffin in half horizontally. On medium-high melt a pad of butter in a medium-sized skillet.

Toast the english muffin cut side down until golden. Remove and set aside for assembly later.

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Once the english muffin is removed, you might notice the leftover butter in the pan starting to brown. Carefully wipe the residual butter with paper towels and start in a clean skillet. Melt another pad of butter and slowly add the egg. I like to add it very slow so that the egg that touched the pan cooks a little before I add more egg. Once the egg is in the pan, take a spatula and carefully shape your egg into the size of the english muffin. Fry the egg until golden, flipping once. I like my eggs over hard with no runny yolk, sometimes when we are being healthy, we do egg whites only, or you can always scramble the egg in the bowl completely before frying it. After you have flipped it, this is where you could top it with bacon or ham if you choose to do so, and your cheese of choice. If you like a runny yolk, you can add a splash of water to the pan and immediately cover with a lid to melt the cheese instantly without overcooking the egg. The water creates a steam under the lid, melting the cheese almost instantly.

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Once you have the egg to desired doneness, remove from pan and assemble into a sammy with the toasted english muffin. The sammy pictured below is cooked with that creamy runny yolk oozing out of it.

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