Fried Egg Sandwich
Fried bacon, egg and cheese on toast makes for an easy sandwich.
- 2 Tbsp ketchup
- 8 slices Texas Toast or any thick, hearty bread, toasted
- 4 slices cheddar cheese
- 2 Tbsp butter softened
- 8 slices bacon halved
- 4 eggs
- Salt & Pepper to taste
In a large skillet over medium heat cook the bacon until barely crisp, about 5 minutes. Flip the bacon over, pushing two pieces next to each other to form a square, so you have four squares.
Crack the eggs into the middle of each square. Continue to cook the bacon and eggs until desired firmness. Just before they are done place a slice of cheese over each egg.
After the cheese has melted, place each egg on top of a piece of toasted bread. Season eggs with salt and pepper. Spread ketchup over remaining slices and place each slice of bread ketchup side down on top of eggs. Serve immediately.
Don’t forget to use a sturdy thick-sliced bread for best results!
I love the egg a little runny for this sandwich, but you can cook it to your desired doneness. For a runny yolk, cook it until the whites are completely set, but the center is still jiggly.
If you want it more well done, place a lid over the pan for a minute or two – it will trap the heat and make it easier to cook the yolk until it’s soft and not runny.
Calories: 656kcal | Carbohydrates: 37g | Protein: 21g | Fat: 47g | Saturated Fat: 18g | Cholesterol: 226mg | Sodium: 1006mg | Potassium: 191mg | Fiber: 2g | Sugar: 6g | Vitamin A: 645IU | Vitamin C: 1mg | Calcium: 147mg | Iron: 13mg