Brunch egg sandwich

Brunch egg sandwich

So I’m not the breakfast chef in our family. It’s my husband and he takes it seriously. Pancakes, breakfast burritos, eggs and bacon, potato hashbrowns, whatever it is, he does it well! We love having breakfast together as a family and how could you not when you have a menu like that? So after church yesterday morning, we decided on brunch instead of lunch. And I was so glad!

I am the first to admit, I will screw up eggs. It doesn’t take much to go from fluffy scrambled eggs to crispy bottoms and brown edges. Oops! Plus he has had so much practice making 2 over-easy eggs for his own breakfast for years, that I shouldn’t even try to attempt it! So a sunny side up egg? I don’t even try!

He made these delicious egg sandwiches. We have had them before but man, they were really just so good this time! And fairly easy to whip together, especially since it was just 2 but it would still be easy for a few more. No drive thrus for us this morning!

Here’s how they went down:

2 English muffins
2 eggs
1 TBL butter
2 pieces bacon
1/4 cup shredded cheese
Handful spinach, chopped
1/2 tomato, sliced
1 TBL mayo
1 or 2 dash of hot sauce
Salt and pepper

Start by frying the bacon in a large pan. We used one that has a wide surface area and has a lid (to be used later). Remove from pan to a paper towel lined plate. Drain off all but a teaspoon or less of fat. Crack the eggs over the drippings and season with salt and pepper. Cook over medium low heat and cover with lid to help cook the egg yolk through. These only need to cook for 1-2 minutes and then the goodness comes!

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While the eggs cook, put the English muffins in to toast and stir together the mayo and hot sauce in a small bowl. We also cut up the butter into 4 pieces (1 for each English muffin half) and put on a warm plate to soften.

Next, remove lid and break bacon in 2 pieces. Place on top of egg in x pattern and sprinkle half the cheese on each. Cover with lid again for 1 more minute.

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Butter each english muffin half when they are done toasting and spread with mayo mixture. Assemble as follows: Egg and bacon on English muffin, spinach, tomato, then top of bun. Sandwich complete and ready to eat! We baked some sweet potato tater tots (Alexis brand) just to finish it off, yum!

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Brunch egg sandwich
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Cook time: 
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Serves: 2 servings
 
Ingredients
  • 2 English muffins
  • 2 eggs
  • 1 TBL butter
  • 2 pieces bacon
  • ¼ cup shredded cheese
  • Handful spinach, chopped
  • ½ tomato, sliced
  • 1 TBL mayo
  • 1 or 2 dash of hot sauce
  • Salt and pepper
Instructions
  1. Start by frying the bacon in a large pan. We used one that has a wide surface area and has a lid (to be used later). Remove from pan to a paper towel lined plate. Drain off all but a teaspoon or less of fat.
  2. Crack the eggs over the drippings and season with salt and pepper. Cook over medium low heat and cover with lid to help cook the egg yolk through, 1-2 minutes.
  3. While the eggs cook, put the English muffins in to toast and stir together the mayo and hot sauce in a small bowl. Set aside butter but into 4 pieces (1 for each English muffin half) and put on a warm plate to soften.
  4. Next, remove lid and break bacon in 2 pieces. Place on top of egg in x pattern and sprinkle half the cheese on each. Cover with lid again for 1 more minute.
  5. Butter each english muffin half when they are done toasting and spread with mayo mixture. Assemble as follows: Egg and bacon on English muffin, spinach, tomato, then top of bun. Sandwich complete and ready to eat!

 

Please let me know what you think about the Brunch Egg Sandwich! I would love to hear your comments.

4 thoughts on “Brunch egg sandwich

  1. I love this post. That photo of the sandwich with the man-sized bite taken from it makes me jealous of the one who took the bite!

  2. Oh yeah, Jason made those for us at Christmas time. But he didn’t have muffins, so he used bread and he didn’t have spinach so he used lettuce! They were still delicious!

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