Growing up, eggs were only scrambled and only for the weekends. Then I met my husband and he is a firm believer that eggs are to be eaten many ways any time of the day. Sometime over the course of our togetherness, he introduced me to the awesomeness that is a fried egg sandwich. Now that both my parents and grandparents have laying hens and we are privy to their egg overflow, David makes me fried egg sandwiches almost every weekend. Our garden is going nuts this summer with basil and tomato, so I thought I would share our version of a fried egg sandwich dressed up with the bounty of our garden.
Fried Egg Sandwiches with Pesto:
2 slices toast of your choice (we like a soft Italian bread or sourdough)
2 fried eggs
2 stripsprosciutto (or bacon if you would rather) 2 tablespoons pesto
Heat 2 teaspoons olive oil in medium sized frying pan over medium heat for 3-5 minutes. You want the oil hot but not smoking. Crack egg directly into the pan. Use fresh eggs if possible, they will hold their shape better. If you like gooey eggs, fry for 2-3 minutes and then flip and fry for another 2-3 minutes. I like my eggs cooked through so David extends the cooking time on my eggs for about another 2 minutes per side and then pierces the yolk to make sure it is done.
Toast bread. Spread on pesto. Pile eggs, tomato, and prosciutto. Close sandwich. Eat.