Aunt Gwens Fried Egg Sandwich Recipes

Steps:

• Spread 1/2 tablespoon of the butter on 1 side of each slice of bread (3/4 teaspoon butter per slice).
• Heat a large skillet over medium heat and add the buttered slices, buttered side down. Push the bread to the side of the pan and add the remaining 1/2 tablespoon butter to the other side. Add the ham and egg to the buttered side of the pan, and season the egg lightly with salt and pepper. Using a spatula, pierce the egg yolk so that it runs. Cook until the egg begins to firm and the ham browns, about 30 seconds.
• Using the spatula, flip both the ham and the egg and cook for 30 seconds. Stack the ham and egg on 1 unbuttered side of the toast and top with the other slice, buttered side up.
• Place the egg sandwich on a plate. If desired, top with grated cheese or other toppings, and serve immediately.

Steps:

• Combine the ketchup and chipotle and spread on the inside of each piece of bread. Place the cheese between the bread at an angle so that the edges hangover the sides of the bread. Butter the outside of one bread slice with half the butter. Heat a skillet over medium heat. Press the sandwich on, buttered-side down. Press until the bread is golden brown and the cheese has started to melt. Butter the other side (which is facing up) with the remaining butter and flip. Cook until golden brown and the cheese is gooey, this should all take 3 to 4 minutes. Remove the sandwich from the heat and hold.
• Meanwhile, in a pan over medium heat, cook the bacon until barely crisp, about 5 minutes. Flip the bacon, pushing the two pieces next to each other to form a square. Crack the egg on top, cooking into the bacon. Continue cooking until the egg is set, about 5 minutes. Open up the sandwich (use a spoon to help pull apart the bread) and slide in the eggs and bacon. Close up, slice and enjoy.

Steps:

• In a large skillet, melt butter over medium high heat. Crack eggs in pan and cook to desired firmness. Just before eggs are cooked, place a slice of cheese over each egg.
• After cheese has melted, place each egg on a toasted slice of bread. Season eggs with salt and pepper. Spread mayonnaise and ketchup on remaining slices of bread and cover eggs with bread to make 4 sandwiches. Serve warm.

Steps:

• Heat the drippings in a wide flat-bottomed skillet until they spit and smoke. Break in the eggs. They will immediately bubble around the edges, making then crisp. Break their yolks with a fork and swirl them around, so that they are scattered fairly evenly through the whites. This will cook very quickly and the eggs should be tough. Either push them to one side of the pan or remove them, and fry bread in the drippings for each sandwich, two slices an egg. Fry on one side only. Sandwich egg between bread slices. Wrap them in waxed paper.

Steps:

• Dredge the scrapple in the instant flour and sprinkle lightly with salt and pepper. Heat the butter in a saute pan or skillet over medium heat and gently brown the scrapple on each side, about 3 minutes. Remove the scrapple from the pan and place on a paper-towel-lined tray. Top with the American cheese and allow to slowly melt on top for about 2 minutes. Discard the butter and wipe the pan. Fry the eggs sunny side up in fresh butter and sprinkle with salt and pepper. Arrange the eggs over the slices of scrapple and cheese. Layer the scrapple, egg and cheese between 2 pieces of soft white bread, making 4 sandwiches total. Enjoy paired with freshly squeezed OJ. This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
• Ease of preparation easy

Steps:

• Crack the egg in a lightly buttered frying pan on medium heat.
• Break the yolk and cook on one side then flip and fry on the other side.
• Salt and pepper to taste.
• Turn off heat.
• Place the slice of cheese on top and melt slightly.
• Meanwhile toast the bun as you like.
• Spread the mustard on one or both sides of the bun and place the egg between them.
• Makes a nice snack or light lunch with some raw veggies or salad on the side.

Steps:

• Place cheese in freezer until well chilled, about 10 minutes. Meanwhile, place bacon in a large skillet over medium-high heat; cook until crisp. Transfer to a plate lined with paper towels to drain.
• Remove cheese from freezer, cut two slices, and grate remaining cheese on the largest holes of a box grater; set aside.
• Place English muffin split-side down in skillet; cook until toasted. Turn and top both sides with sliced cheese. Reduce heat and cook until cheese is melted. Remove from heat and set aside. Top one half with with bacon.
• Crack egg into bacon fat and season with salt and pepper. Fry egg until the white is set; turn and top egg with grated cheese. Continue cooking until yolk has reached desired degree of doneness.
• Carefully place egg on top of bacon. Sandwich with remaining muffin half; serve immediately.