Classic Variations in Cooking with Texas Eggs

by Anonymous

FRIED EGG SANDWICH

1 serving

Hard as it is to believe, there was a time when the sandwich did not exist. It evolved one day when the poker-playing Earl of Sandwich had his valet bring his meat between bread, rather than break a winning streak to stop for lunch. Like its creator, this Fried Egg Sandwich is a winner too.

1 to 2 T. butter

2 eggs

Salt and pepper, to taste

2 slices rye, whole wheat or white bread, toasted and buttered

Selected filling

Heat butter in small fry pan over medium heat until just hot enough to sizzle a drop of water. Break and slip eggs into fry pan. Reduce heat immediately. Break yolks, if desired. Cook slowly to desired doneness, 5 to 7 minutes, spooning butter over eggs to baste or turning eggs to cook both sides. Season with salt and pepper.

Place 1 egg on bread slice and top with desired filling. Place remaining egg over filling. Close sandwich with remaining bread, buttered side down.

Filling Variations: Thin onion, tomato or avocado slices Cheese slice Sauteed mushrooms Pickles or pickle relish Barbecue or chili sauce Catsup Mustard Mayonnaise