April 16, 2011

Not Your Average Egg Sandwich




Here's a quick one for your weekend morning, especially if you made Babbo's Black Spaghetti the night before and have some extra sopressata in your fridge looking for a home. It'll take just a few minutes to put a really nice, tasty breakfast in your tummy!

On the weekend, I like to sleep in a box. Actually, I like to sleep in boxes every day.
Making the Dish

In a bowl whip up four eggs until they are somewhat foamy. Add a touch of milk and whip some more. The more you whip, the fluffier they'll end up.
Whipping up the egg and milk.


Add two english muffins to the toaster and toast to your desired level of doneness.

On a medium hot griddle (at 230 degrees, if you can control it) or on a non-stick pan heated to medium, and pour out the eggs onto the hot pan, being careful to keep all the egg close together in a patty size. Let it cook and while it's cooking move the egg around so it drips over, cooks, and then fold it back over. Sprinkle with salt and pepper, and then flip.

The egg patty, seasoned with salt and pepper.


Then onto the griddle add two slices of the sopressata and let cook quickly. Flip it, and once it's done cooking and slickly caramelized, take it off the heat. Remove the egg as well when it is cooked.

Put the sopressata onto the french toast, add a couple of slices of Irish cheddar cheese, and then top with the egg.

Sopressata with Irish cheddar cheese.


That's it, you're done!

Enjoy your breakfast. I'm taking a nap.


The Result
Pretty simple twist on the normal breakfast sandwich, but the combination of the sopressata and the Irish cheddar with the egg is a really tasty combination.



Give it a try!

Click through for the simple ingredient list!

Breakfast Sandwich with Sopressata and Cheddar



Written by:

A quick and easy breakfast sandwich with egg

Prep time:
Cook time:
Total time:

(Serves: 2)

2 pieces english muffin
4 eggs
4 slices sopressata
4 oz Irish Cheddar

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