The Egg Thingy
Posted by Caveman Cooking on October 28, 2009
A quick and easy open-faced breakfast sandwich to get you out of the cave on the right foot.
1 English Muffin or Bagel, sliced
2 Eggs, Medium or Large
2 Slices of Cheese; Swiss, Cheddar or American
1/2 Tbsp Butter
In a large skillet or griddle, melt butter on medium-high flame. When completely melted, take muffin or bagel slices (it’s great with either!) and place onto skillet face down, moving around them around to evenly absorb most of the butter.
When eggs have sufficiently cooked on the first side, flip over and add a slice of cheese to each egg. HINT #2: I have tried Swiss, Cheddar, and Mozzarella … all to great reviews. But, the overwhelming consensus is that plain old American individual slices are the best.
At this point, remove muffin/bagel slices and place onto plate. Take a domed lid (I use the lid from my steamer) and cover eggs. Turn off stove and let stand until cheese melts (20-30 seconds usually). Remove eggs from skillet and place onto muffin/bagels slices. Enjoy as is or add your favorite hot sauce.
Yes … the muffins are under there!
Want to be a real caveman? Grill up a couple of sausage patties or bacon slices and place them between the muffin/bagel and the egg.
Prep Time = 0 minutes
Cook Time = less than 5 minutes
©2009 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at https://cavemancooking.wordpress.com authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.