My Favorite Comfort Food Egg Sandwich Recipes

Steps:

• Mash boiled eggs with a fork.
• Put butter in bowl, add eggs.
• Add curry powder and then mayonnaise a little at a time to get the right texture which is creamy. Be careful not to make them dry.
• Cut crusts of bread, unless you particularly like crusts.
• Spread egg mixture on two slices bread.
• Top with other slices and cut into 4 squares or 4 triangles or even into soldiers to entertain younger children.

Steps:

• Spread mayonnaise on bread.
• Scramble eggs in butter.
• Pile cooked eggs on bread.
• Liberally salt and pepper.
• While skillet is still hot, place cheese slice in skillet.
• Let it start to melt, then scoop it up and place on eggs.
• Of course, put other slice of bread on and oh my it is good.

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:

• Heat marinara sauce in microwave until warmed, or heat in sauce pot until warmed.
• Drain sauce, in paper toweled colander to get extra juice out of sauce. Set aside.
• In a heavy small skillet over medium heat, warm olive oil.
• Gently crack each egg into warmed skillet.
• Add dash of salt and pepper.
• Cover skillet and cook until the whites are cooked.
• Toast muffins and while still warm, rub the garlic on muffin and add Parmesan cheese.
• Add 1 to 2 tablespoons of sauce as desired.
• Place cooked egg carefully atop the sauce covered toasted English Muffin.
• Serve immediately.

Steps:

• Melt 1/2 tsp butter in small, heavy skillet over medium-low heat.
• Break 2 eggs into skillet one atop the other so that they form one mass of egg. Use a pancake turner to break yolks so that they run over the surface of the whites.
• Season with a dash black pepper and a dash herb-seasoned salt to taste.
• While eggs cook, spread butter or mayonnaise lightly on one slice of bread.
• Cook about 2/3 done then flip with pancake turner. Scrunch into a bread-shaped mass. Top with cheese.
• When eggs are cooked and cheese is melting make your sandwich. Add sausage or bacon and pickles if desired.
• If cooking for more than one, make one sandwich at a time unless you can use multiple, small skillets. It looses something if the eggs are cooked in a big mass then separated -- the first eggs get overdone and some people get too much white while others get too much yolk.
• Note: I like them done so that the whites are fully cooked and the yolk is almost but not quite hard. Cook to your preferred doneness.
• Note: Don't overdo the butter. Use just enough to keep the eggs from sticking to the pan and just enough to carry the flavor on the bread.
• Note: My herb-seasoned salt is one of those fancy sea salt grinders. Use any such product that suits your taste or mix salt with some of your favorite herbs (finely crushed) in an empty salt shaker.
• Note: Cooked sausage links can be split lengthwise or cooked sausage patties can be crumbled to spread them more evenly on the sandwich.