I’ve blogged in the past about how my sainted Grandma Betty used to make the tastiest fried eggs for breakfast. They were delicious and nobody could ever make a better fried egg.
But over the past few days, I’ve taken my memories of her fried eggs and turned them into a tasty open-faced breakfast treat that, for every time I’ve made them this winter, has helped me make it through the cold morning temperatures.
And while we’re all getting out of bed, looking at our cell phones and seeing -7° temperatures and thinking to ourselves, “That’s not even with the wind chill factor?” and trying to find some excuse to not go to work…
I’m going to share my open-faced fried egg sandwich recipe with you this morning.
That’s right. Today my blog is a foodie blog. And somewhere in the Capital District, Steve Barnes is going, “Who is this Chuck Miller person and why is he writing about food?” Ha ha ha…
Anyways, here’s the ingredients that you’ll need.
- Two eggs (Grade A large, white or brown, no extra-large or jumbo)
- One English muffin (Stewart’s works best)
- Soft margarine
- Tabasco sauce
Melt some soft margarine in a skillet on medium-high heat. Crack two eggs into the skillet, making sure to keep the eggs separated from each other.
Sprinkle some pepper on the eggs. Flip. Flip again. Flip and cook until the edges are crispy brown. Break the yolk inside, you need a nice hard yolk in these sandwiches.
Meanwhile, split open the English muffin and place both halves in a toaster. Toast the muffin until the edges are crispy brown.
Keep frying those eggs. Don’t let ’em burn.
Pop the toasted English muffin out of your toaster. Place on a paper plate. Spread some soft margarine onto the toasted English muffin. Don’t worry about it seeping into the nooks and crannies; your next step will take care of that.
Turn off the heat under the skillet. Place each of your two eggs on either half of the toasted English muffin slices. Add some drops of Tabasco sauce to one of the two eggs. You can also add other seasonings if you prefer.
And here you have it.
It is now official. Not only have I turned this blog into a foodie blog; I’ve also gone the hipster route and taken a picture of my meal. Quel courage!
As I said, though, you can adjust the recipe to suit your taste. But if you try this recipe out, you can brave cold temperatures like today.
Even if you have to go to the local Stewarts and get English muffins, eggs, margarine, pepper and Tabasco sauce to do it.
Stay warm, people!