Basic Egg Sandwiches with a New Cooking Technique

Some days I enjoy a nice, warm, fried-egg sandwich for breakfast.  For me, it's a comforting start to the day and keeps me full and satisfied longer than a bowl of cereal.  I know, frying foods are almost never a good idea. (Ok, they're never good, but some foods just need the grease!)  But I do enjoy indulging myself every now and then.  I've also learned that farm fresh, cage-free, free range eggs contain a significant less amount of cholesteral then the normal store-bought, so I'll allow let that to be my excuse for now!  Also, I'm not really into the fluffy, mushy scrambled eggs.  I like the crisp edges with the soft, fluffy yolk surrounded by melty cheese and toasty bread...mmmm.

I learned a great trick for the perfect fried egg from Alton Brown of the Food Network.  It may sound a bit strange, but it really works!  These sandwiches are great immediately, but a whole bunch can be made ahead and frozen for a quick work week breakfast-on-the-go.

Basic Egg Sandwiches

Ingredients:

1 egg

1 Tbsp. butter

bread, toasted (sliced bread, bagel, english muffin, etc.)

favorite melting cheese ( I prefer American)

salt and pepper

Cooking tools:

small fry pan and lid

flexible spatula

Place the tablespoon of butter in the frying pan and turn heat to medium.  Heat the pan until butter is melted and starts to sizzle.  Swirl butter to coat pan.  Crack the egg into the pan.  (You will know the pan is hot enough with the egg starts to sizzle immediately instead of just sit and spread in the pan.)  Season with salt and pepper and cover the pan with the lid.

At this point, you must be very, very careful.  The egg is not only going to be frying, but steaming, as well.  The cooking time depends on how well done you like your egg.  I like mine well done, so the egg must cook for at least 2 minutes.  This technique requires no flipping of the egg, but because steam is being created in the pan, if the lid is lifted and the condensation drips into the hot grease, it can splatter. To check the doneness of the yolk, carefully lift the lid vertically, being careful not to allow the condensation to drip, and poke the yolk.

Even though this technique is a bit tricky, it creates the perfect fried egg- a fluffy, soft yolk surrounded by a crispy "crust".

I like to place my cheese on the toasted bread, then put the hot egg on top to melt.  But, you can also turn off and remove the pan from the heat, remove the lid, place the cheese on the egg, and replace the lid.  Once melted, carefully use the spatula and place the egg on top of the toast.