Breakfast Egg Sandwich

The desire to bring the savory flavors of a grilled cheese and egg sandwich has been long in the making: to combine the two, I first had to dismiss my notions that McDonald’s and other fast food places had and take my own path.

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  • 2 slices of bread per serving, I use a hearty white or roll, but use what you like
  • Frying pan
  • Toaster
  • 2-4 TBSP vegetable oil
  • 2 TBSP mayonnaise or as needed if less
  • 1 or 2 raw eggs
  • 1 full slice of onion
  • 3-4 slices jalapeno pepper
  • 2 slices of lunch meat
  • 2-3 slices cheddar cheese
  • 1/5 cup lettuce or raw spinach
  • Pinch salt, black pepper, and paprika


  • I start with two pieces of firm white bread, toast them in a toaster and slather them with mayonnaise
  • Then I take a couple of pieces of lunch meat, be it baloney or what ever, and heat that in a small frying pan in preheated vegetable oil. Preheat just to when you can hear it sizzle when the meat hits the pan
  • I give it a minute or two per side, then perforate the meat so it doesn’t rise or bubble
  • Then I dump in an egg or two on top of the meat as much as possible, along with salt, black pepper, paprika or chili powder
  • After spicing, I cover for about a minute and reduce heat to simmer
  • Then open, and place an onion slice on top of egg, and slices of jalapeno pepper slices
  • Re-cover pan
  • Simmer the dish after 5 minutes or less and reserve on the side for a moment
  • Re-oil pan as necessary and throw in two slices of toasted bread
  • Depress slices as they warm in the oil
  • After bread saturated with oil and browned, load one piece of bread with lettuce, then place egg and veggies on top
  • Place cheese slices on top, then take other slice of bread and place on top
  • Turn off heat and cover
  • After 3 minutes, uncover and depress sandwich to sear one side
  • Flip and repeat
  • Serve on plate



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