I suspect that this sounds pretty revolting to my more fastidious readers, but as they happen to be a personal favourite of mine, I am including them. For perfect fried egg sandwiches, you need decent bread – preferably home made, good-quality tomato ketchup and eggs whose yolks are set, but whose whites are not frazzled.
Serves 2
8 slices bread
tomato ketchup
1 tbsp olive oil OR butter
4 eggs
pepper
Annie’s Mixed Herbs
Toast the bread on one side only.
Spread a thin layer of tomato ketchup on the untoasted side of each slice of bread.
Place a frying pan on the burner. Add the olive oil or butter and before it gets hot, carefully break in the eggs so that they are spread evenly around the pan. Tilt the pan, if necessary to keep them so, or gently move them with a spatula.
When the whites start to set and are lifting up and down, break the yolks. Then sprinkle with Annie’s Mixed Herbs and a generous grinding of pepper. Lower the heat and cover.
Cook for several minutes until the whites are set. Watery whites are horrible in fried egg sandwiches.
As soon as the eggs are cooked, cut the pan full of eggs into four equal portions with a knife and then lift out a piece of fried egg, placing it on the ketchup side of one piece of bread. Put another slice on top and serve at once. If you didn’t cook the yolks hard, fried egg sandwiches can be a bit drippy, so ensure that a plate and tissues are to hand.
A small onion can be diced and quickly stirred around before adding the fried eggs. Don’t let it cook too long, or the pan will get hot and the whites will then end up crisp.
A full-flavoured, but mild mustard makes a pleasant alternative to tomato ketchup. Or try another type of sauce.
Some wild garlic, if you come across some, is delicious, snipped over the eggs while they set.
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