Best 5 My Favorite Comfort Food Egg Sandwich Recipes

EMERIL'S FAVORITE FRIED EGG SANDWICH

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.

FRIED EGG SANDWICH

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.

FAVORITE EGG SALAD SANDWICH RECIPE

Steps:

• Combine all ingredients except toast slices and arugula.
• Fill toast slices with egg salad and arugula to make 4 sandwiches.

HANGOVER EASY EGGS BENEDICT SANDWICH

Steps:

• Preheat the oven to 400 degrees F. Whisk together the mayonnaise, lemon juice and cayenne in a small bowl, and season with 1/4 teaspoon each salt and pepper; set aside.
• Lay the Canadian bacon flat on a rimmed baking sheet. Generously spread both English muffin halves with the butter, sprinkle with some salt and pepper and transfer to the baking sheet. Bake until the muffins start to crisp and the bacon is fragrant, about 10 minutes. Top the bacon evenly with the spinach, and continue baking until the spinach is wilted and the muffins are nicely browned, about 5 minutes.
• Meanwhile, heat the vegetable oil in a small skillet over medium-high heat. Crack the egg in the skillet, sprinkle with salt and pepper and cook until the egg white is set and crispy on the bottom and edges and the yolk is still runny, 2 to 3 minutes.
• Arrange 1 spinach-topped slice of Canadian bacon on 1 English muffin half, top with the egg, drizzle with the mayonnaise mixture and top with the remaining spinach-topped bacon slice and muffin half.

RIDICULOUSLY EASY, UTTERLY DELICIOUS EGG SANDWICH

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.