I never buy sandwiches when I'm out and about. When you don't really eat meat, it gets kind of difficult to justify spending so much on so little! After all, what do you get?? There's only so much lettuce and tomatoes that you can add! Most of the time it's just not quite worth it. An egg sandwich is a great option, though.
Egg sandwiches are quick and easy to make at home. They're a filling way to start the day. Cost next-to-nothing. And you can add any produce that you have on hand.
Today had some lettuce and tomatoes ripening. So, I added some freshly picked produce from my garden and then tossed in some radishes and white cheddar cheese. But feel free to take the basic principle of an egg sandwich and make it your own!
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The look on my kitten's face is also priceless. She hasn't quite figured out the difference between her food and not her food... But is particularly fascinated with watching me try and consume an incredibly runny egg!
Variations of Egg Sandwich
I like sandwiches. I don't always eat them that much, though! This is mostly because it makes me want to make bread and bread is not necessarily my forte... But I do eat eggs on anything and everything! And the same principle still applies: I treat burritos in much the way that I do sandwiches, only with a much better contained egg!
You can take this one step further, though, and eliminate the bread all together. For a gluten-free version, making an egg salad or scramble with whatever produce you have on hand is perfect for breakfast.
Summer is in full swing and there is nothing better in the morning than a crisp, runny egg! Especially with fresh veggies in an egg sandwich. This recipe adds homegrown radish, tomatoes, and lettuce. But feel free to mix it up with whatever you have on hand. Any of your favorite produce or what you have ripening in your own garden make for a perfect substitution.
Preheat the pan on medium-high. On my stove, this is about a 6 with a cast iron pan. If you aren't using cast iron, make sure to lightly oil the pan to prevent sticking.
Cut the ciabatta bread in half and place the halves cut side down on the skillet.
Toast for about 3-5 minutes, or until the ciabatta has turned golden brown.
Flip over in the skillet and place the slices of cheese on the toasted portions of the bread.
Turn the heat down to medium-low. On my stove, this is about a 4.
Add lid and cook for about 5-7 minutes, or until the ciabatta has turned golden brown and the cheese has melted.
Remove from heat.
Cook Eggs
Leave the skillet on medium heat and add oil.I use a pretty well seasoned cast iron pan to cook eggs, so I don't add any more than a spritz of oil. You may need upwards of a teaspoon for other types of pans, though. Use just enough so that your eggs don't stick!
Crack egg into the pan.It should be hot enough that the egg sizzles, but doesn't deep fry or brown immediately.
Let cook until golden brown on the bottom and you can flip the egg with ease. The whites should be fairly set on both sides, but not completely cooked.You want to cook this relatively quickly so that the egg yolk doesn't set, though. It should take about a minute or two. Turn the heat up if the egg whites don't cook quickly enough or down if the egg yolk starts to cook. Also immediately flip if this happens!
Flip and turn off the stove. Cook for another 30 seconds, or until the egg white is completely cooked. It should already be mostly set and this should take no time at all!
Immediately remove the egg from heat.
Assemble Sandwich
You can assemble the sandwich in whatever what that you choose. There are some theories that very stringently specify egg, tomato, and lettuce order! I don't tend to put too much thought into it. I have absolutely no rationale for this.But I put the radish, tomato, and egg on the bottom and lettuce on the top piece of ciabatta bread. I guess that this made it so that the lettuce stayed fresh and didn't cook too much and the egg oozed out over all of the rest of the toppings.
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