Test Kitchen: Fried egg sandwich with a kiss of sweetness
July 17, 2013 at 2:17 a.m.
Eggs, bread, milk and butter have long been essentials on grocery lists and continue to prove their worth in the kitchen to this day.
Eggs are easy to prepare for any meal of the day. Bread is versatile for on-the-go snacks like sammies and PB&Js. Milk does a body good.
And butter helps to lubricate the throat when eating. Just kidding. But really, butter is an important ingredient in all sorts of recipes.
When the pantry is running low, brinner is always a nice go-to option. And breakfast, for me, is always a mish-mash of salty and sweet. There is the saltiness from the bacon or sausage and then the sweet from syrup on pancakes or strawberry preserves on toast.
This version of a fried egg sandwich combines the two in the easy and quick brown sugar glaze on sliced ham. If there are leftovers from the holiday ham, use that or use the sliced deli ham - either will do. Try not to burn the sugar because that will impart a bitter flavor. If that sounds good, leave it in the pan a bit longer.
Have a recipe or a dish you want my to try? Email me at firstname.lastname@example.org or tweet me via @eatseatseats. I'm always hungry.