On last week’s Lunch At The Shop I made my favourite fried egg sammy, with its TWO secret ingredients. It’s one of my favourite “desperation” lunches. In fact, there are several occasions upon which a fried egg sandwich is the perfect meal:
- You get home from a huge workout and you need to eat, like, 5 minutes ago.
- You come home from a dinner party at which there was not enough food and you’re still hungry.
- You find yourself alone at meal time, with no one else demanding anything in particular to eat.
- You’ve got exactly 12 minutes to eat something and get out the door in time for a T-ball double-header.
- You just flew across a few time zones and you’re not sure if you want breakfast, lunch or dinner.
This beauty of a sandwich, truly the epitome of the genre, is satisfying without making you feel stuffed, can be made from the contents of a nearly-empty fridge, takes less than 6 minutes to make, dirties only one pan and can be eaten over the sink. Serve it with a cup of coffee, a shot of gin or a cold drink of water from the faucet.
- 2 thin slices bread
- 1 teaspoon butter or oil
- 1 egg
- 3 very thin slices kosher dill pickle
- Put the bread in to toast.
- Heat the butter or oil in your smallest non-stick pan over medium to medium-high. Once it's hot, crack in the egg. Season with salt. I like to fold the white onto itself so as to shape the egg into something that vaguely matches the shape of the toast. Reduce the heat to medium-low and cover the pan.
- The toast should be ready. Slather both pieces with lots of mayo. Put the sliced dills on one toast. By now the egg is likely runny-cooked. If you want it firmer, leave it for another few minutes. Otherwise, transfer it to the pickled toast. Season with pepper, sandwich and enjoy.
- Best eaten over the sink since the yolk is going to go all over your face. YUM!!