Egg McMelton or Breakfast Club Sandwich

Author:

Joyce Melton

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I've had something so good the last few mornings that I had to share it. I call it an Egg McMelton. :)

For each sandwich:
Chopped onion, about one thick slice chopped
Another slice of raw onion, red is really good
Two slices of crisp bacon, or not so crisp if you prefer
Some lettuce, iceberg is fine, leaf lettuce is good, or spinach
A slice of tomato, optional because I seldom have tomato in the house
An egg, the star of the sandwich

Two slices of bread; sourdough, whole grain wheat, deli rye, something good
Condiments, I use lite mayo and mustard relish
Freshly ground black pepper
Garlic powder
Shredded/crumbled cheese, cheddar is eggsellent, or gorgonzola, stilton or blue
Half a teaspoon of olive oil or other grease/oil

Put the oil in a heated cast iron skillet and add the onions on medium high heat. Let them cook and get sweet and tender and brown.

Crisp your bacon, I use the microwave because the mess is all inside the box then.

Put the bread in the toaster. Break an egg into the sweet and browned chopped onion. Let the egg white set up, then break the yolk.

Get the bread from the toaster, spread with the condiments.

Turn the egg, sprinkle on cheese and fresh gound black pepper. Turn the heat down slightly.

Go back to the bread, sprinkle black pepper and garlic on the mayo slice of toast. Stack the lettuce, crisp bacon, raw onion and tomato in that order on the side with the pepper and garlic.

Go back to the pan. If the cheese hasn't melted yet, put a lid on the pan and count to fifteen.

Add the egg to the stack on the one toast slice, top with the other slice and cut the sandwich in half, crosswise, not diagonally. The bacon falls out if you do it diagonally.

Serve with juice, coffee and potato chips, with peaches, berries or melon to finish.

To make it a breakfast club for a heartier appetite:

Toast three pieces of bread and nuke three of bacon.

Use heavy mayo on all but the top piece of bread and put the bacon next to the mayo on the bottom. Save the lettuce for the top half of the sandwich. Use a slice of cheese and a slice of grilled ham or turkey to top the egg with instead of shredded cheese. Use a second slice of tomato in the top half if you like.

Slice diagonally, you always slice club sandwiches diagonally and the heavy mayo will keep the bacon in the sandwich. :)

Enjoy.

Hugs,
Erin

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Comments

Yum

Yum,

Reminds me of when my oldest was almost two. I'm make "microheuvos" just a little egg, crumbled bacon, and cheddar.

Break the egg into a glass type juice glass, microwave till the egg has almost set, mix in the bacon crumbles and zap it till the egg sets up completely. top with cheddar cheese (okay, I've done it with "American" also). let it cool then turn it out onto a plate.

You'd be surprised at how much mess a two year old can make with it! And, most mornings, how little was left on the plate!

For me, I'd season it similar to what you've done Joyce, heavy on the pepper, and onion, yum...

Of course if you're like me when I'm lazy, you can just use a spoon to scoop it out of the warm glass and straight into your (or your child's) mouth. Truly a one dish dish.

Lots of fun with my little one, how I yearn for those halcyon days. Then of course there were the adventures of "Toaster Mouse," but I'll save that one for a story!

Beth

Sacred Sauce

The best condiment for these things is Sacred Sauce, so called because it used to be made and used for Sunday picnics. It's easy and really good.

Amounts are approximate, it never comes out the same way twice:

Five tablespoons* mayonnaise or your favorite substitute.
Two tablespoon of brown mustard.
A tablespoon of chipotle hot sauce. Ketchup instead if you don't like hot, but chipotle is not that hot.
Two tablespoon of chow-chow or other sweet relish.
A tablespoon of finely chopped sweet onion.
A teaspoon of chopped garlic.
A teaspoon of Worcestershire sauce.

Mix vigorously with a fork. If it's too chunky, add more mayo. Let sit in the refrigerator for at least 20 minutes, better an hour, before using. Makes a nice tartar sauce with Tabasco instead of Worcestershire and the mustard replaced with horseradish.

Makes enough for several large sandwiches, serves about four. You can always stretch it by adding more mayo.

Hugs,
Erin

*American tablespoons are 15ml, in some other places they may be 10ml or 20ml.

= Give everyone the benefit of the doubt because certainty is a fragile thing that can be shattered by one overlooked fact.

The sauce sounds

The sauce sounds interesting. For certain sandwiches, I use thousand island dressing and at other times spread bread with layers of mayo, brown mustard and ketchup. The layer method is quick and adds a good flavor to roast beef or multi meat sandwiches.

Sometimes we do a "Potato Fry" for breakfast. It goes like this:
we heat a fry pan and add about a 1/16" cooking oil to bottom,
then throw in a handful or two of potato shreds,
as the potato cooks dice up onion and add to pan,
season with black pepper and garlic powder,
if desired add some meat such as bacon bits, chopped up sausage links or small ham cubes.
cook until looks almost done, drop eggs over top, usually two per serving; most times we whip together with a bit of milk
when eggs look mostly set flip over and let cook another couple minutes before placing cheese over top; slices or shreds work nicely
plate up and enjoy

I imagine other things could be added such as green pepper but use your own imagination. We have this at least once a week.

Nectar of the Gods

My favorite hot sauce---no longer hard to find at regular markets like when I first became addicted to it, not terribly hot but then I don't use a lot, a tablespoon sounds about right---is this Huy Fong sriracha sauce. There's other brands, but I like the rooster on the bottle. Spicy, sweet and with a hint of garlic, that magic ratio that makes Thai cuisine so heavenly, I like it on pizza instead of the dry little flakes, + am about to add some to my microwave (Zataran's, I don't really cook) dirty rice: http://www.huyfong.com/no_frames/sriracha.htm

I'll try your Egg McSandwish (maybe on a jalapeno crossaint the local bakery makes) when we get our kitchen back from the remodellers who have occupied it. I've stocked up on frozen because everything else I try to make winds up with plaster dust in it...
~~hugs, Veronica

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And remember...
https://www.youtube.com/watch?v=ifLqzLEB3E0

Heaven or Hell Onions

That Sriracha sauce is a key ingredient in my Heaven or Hell onions. :)

Slice a big yellow onion into thin slices then cut in half so you have a lot of onion "strings".

Fry these onion strings in a tablespoon of olive oil and one of butter on medium or medium low heat. Cook till tender and well-browned, stir only as necessary to spread evenly across the pan.

Turn heat down to low and quickly add two tablespoons Sriracha hot sauce, a teaspoon of powdered ginger and two tablespoons of brown sugar. Don't stir, just pour and sprinkle the additions as evenly as you can. Continue cooking on low until sugar begins to caramelize.

Add a tablespoon of vanilla spread evenly across the candied onions. In less than half a minute, remove the onions from the pan. Serve as a sweet side dish with meat loaf, noodle casserole, pork chops or barbecued chicken. Makes enough for two people.

How high the heat is and how long it cooks is the key to making this dish your own, a sweet, savory tidbit to tempt the appetite.

Hugs,
Erin

= Give everyone the benefit of the doubt because certainty is a fragile thing that can be shattered by one overlooked fact.