Fried Egg Sandwiches with Bacon, Tomato and Cheese

Make in any amount

My mother used to make these egg sandwiches when we were kids. They are so good and an alternative to the same old sandwich. As I recall, she always added the tomatoes, cheese and onions. I might have added the bacon, but it is totally optional and can be omitted for an equally delicious vegetarian version. This sandwich makes a quick, easy and delicious main dish for breakfast, lunch or, my preference, dinner. When I made these sandwiches for Mom in her later years, she usually just wanted ketchup spread on the eggs and, sometimes, dehydrated chopped onions sprinkled on top, so I am glad I remembered how she used to make them. The recipe can be made in any amount, so I was not specific in the ingredients list. Just make one egg per sandwich and then add the other ingredients according to taste.

Ingredients

• Butter, oil or cooking spray
• One large or extra-large egg per sandwich
• Salt and pepper to taste
• Thinly sliced cheese (I prefer extra-sharp white cheddar)
• Thinly sliced onions
• Thinly sliced tomatoes
• Good sandwich bread, white or whole wheat, lightly toasted
• Mayonnaise (optional, can use light or reduced fat)
• Fried or baked bacon slices, 1 slice per sandwich

Choose a nonstick skillet appropriately sized for the number of eggs you are making. Add just enough butter, oil or spray to lightly coat the bottom. Heat over medium-high heat. Add the eggs to the pan. Season with salt and pepper. (The bacon and cheese are salty, so go easy on the salt.) Using a wooden or silicone spatula, break the yolks and swirl them through the whites. It is not necessary to combine completely. Cook the eggs just until the bottom has set. Top with the cheese, onion, and tomato. To finish, cover with a lid or, if the pan is broiler-safe, place under a heated broiler until the tomatoes and onions are warm and the cheese has melted. If desired, spread the toasted bread with mayonnaise. Cut the eggs into sandwich-size portions. Place on a slice of toast, top with the bacon and remaining slice of toast. Serve immediately.