The Chef's Favorite Fried Egg Sandwich

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            FOOD FUNNY
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Thanks to Michele in Minneapolis, MN for these chuckles:

Dijon vu - the same mustard as before.

Practice safe eating - always use condiments.

A hangover is the wrath of grapes.

Time flies like an arrow. Fruit flies like a banana.

A chicken crossing the road is poultry in motion.

When a clock is hungry, it goes back four seconds.

A boiled egg in the morning is hard to beat.

Bakers trade bread recipes on a knead-to-know basis!

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            TODAY'S RECIPE
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Since the sun never sets on the Recitopian Empire, I can found hard at
work at some strange hours, and this sandwich is a favorite of mine
regardless of the time of day. It makes a great breakfast on the go,
it's a quick and easy lunch item, and it just might be the perfect
midnight snack. Rather than using my standard recipe format, I think
I'll just tell you how I make it.

The Chef's Favorite Fried Egg Sandwich

I begin by popping a couple of slices of bread into the toaster. My
favorite for this sandwich is rye, but whole wheat makes a great
sandwich too. Then I heat a small dab of butter in a skillet over
moderate heat and break 1 or 2 eggs (who am I kidding? I always use 2
eggs, but 1 egg will do) directly into the skillet. I wait for them
to set up a little and then I break the yolks and swirl them a little
with a wooden spatula. I like the eggs to be partially mixed into the
whites so that they are combined but still separated into distinct
yellow and white parts. Don't forget to season the eggs with salt and
a liberal grinding of pepper. I fry this until the bottom of the eggs
are set, shaping them into a single mass of about the same size and
shape as the bread while they cook. Then I flip it and give it about
30 seconds on the second side. Meanwhile, I prepare the toasted
slices of bread. Sometimes I butter one side and sometimes I add a
small dollop of mayonnaise instead, but I always spread some good
Dijon mustard on one piece of the toast. I prefer to slide the eggs
out of the skillet and onto the toast rather than trying to lift them
with the spatula, but either way works fine. Sometimes I stop there,
just topping the sandwich with the second piece of toast and chowing
down, but I almost always add a slice of cheese on top of the steaming
eggs so that it melts nicely. Swiss cheese (Gruyere) is my favorite,
but cheddar, provolone, and even processed American cheese are also
good. If I am lucky and have some cornichons in the refrigerator,
I'll have a couple on the side. If I'm not so lucky, a couple of
slices of sweet pickle are a nice accompaniment. Makes 1 sandwich.
Received on Fri Feb 27 08:39:44 2004