Since I was a child, I’ve enjoyed a fried egg sandwich with salt, pepper and a bit of mustard on soft, white Wonder-type bread. It’s even a good meal when I’m not feeling well if I omit the pepper and mustard.
I wanted to make an egg sandwich that was more substantial and put together a good one with a Mexican flair – just in time for Cinco de Mayo. The cheese is available in my local grocery …
…and I enjoy the soft pretzel buns that my bakery carries. Fry the egg the way you like it best – I like mine golden brown with the yolk fried hard.
CINCO DE MAYO EGG SANDWICH
- 1 tsp. olive oil
- ¼ cup sliced red bell pepper
- ¼ cup sliced onion
- 1 large soft bun
- 1 egg
- 1 oz. Mexican cheese in small slices
- Several cilantro leaves
In a small skillet over medium low heat, heat olive oil and add the red pepper and onion slices.
Sprinkle lightly with salt/pepper and cook, stirring frequently, until vegetables are tender. Remove vegetables from skillet and place on the bottom half of the bun.
In the same skillet, break the egg, stir the yolk with a fork, and cook until yolk is set.
Turn egg and cook on the opposite side until lightly browned.
Place egg on top of vegetables and immediately place cheese slices on top of egg. Add several cilantro leaves on top of cheese.
Place top of bun on sandwich and serve immediately. Delicioso!
I had a post in 2008 that told how these two pieces came about:
A redwork potholder comes in handy.
My favorite set of dishes is Bob Timberlake’s Ella’s Rooster
I thought it only appropriate that I should display my 1945 edition of The Egg and I by Betty MacDonald.
The book is so much better than the 1947 movie with Claudette Colbert and Fred MacMurray. I have all of Betty MacDonald’s books – they are hilarious and great reading.