Heavenly Egg Sandwich with home fries
Have you ever started to prepare a simple meal only to end up making something different or more elaborate than you had planned?
The other night after a long, tiring day we decided simple scrambled egg sandwiches would hit the spot. As I began gathering the eggs and utensils needed to fix the meal, we decided the eggs needed cheese. Since we couldn’t decide between Kraft Velveeta Sharp Cheddar and Sargento Provolone, I went with both.
Slicing tomato for Heaven Egg Sandwich
Okay so now we’re having scrambled eggs and cheese sandwich. I had some fresh tomatoes from the garden, sliced deli-style ham, and fresh spinach in the refrigerator so naturally I had to add that as well.
Next came fresh green onion tips, basil and oregano from our back porch container garden. Can you see where this is going? The simple egg sandwich had quickly snowballed into a mammoth fare.
I began by cutting off about 3/4 of a loaf of French bread, slicing it lengthwise and toasting it in the oven for about two minutes on broil. When the bread came out of the oven, I covered both halves with mayonnaise, freshly ground black pepper and freshly ground kosher salt.
What I didn’t do (but should have considering what I finally added to the sandwich by the end) was scoop out some of the bread to make a cavity for the egg mixture. In my defense, when I prepared the bread I hadn’t decided to add all the extra ingredients at that time.
I mixed five large eggs with a dash of Lawry’s Garlic Salt and two slices of Velveeta Sharp Cheddar Cheese (torn into pieces) and cooked in a skillet over medium heat. I added just a splash of Canola Oil to the pan before adding the eggs. I cooked the eggs, stirring occasionally, until they were done but still fluffy.
The first layer I put on the sandwich was spinach followed by two slices of Sargento Provolone Cheese, four slices of ham (each folded in half and layered) and topped it off by sprinkling the green onion tops (finely chopped) over all of that.
Next I carefully added the eggs to the sandwich and topped them off with the oregano (finely chopped). I had sliced the tomato thin so I added it next. The last ingredient was the basil (finely chopped) sprinkled over the top of everything. You want to layer your flavors rather than combine them all together. The other half of the bread was added and the sandwich was complete.
I paired the HEAVENLY EGG SANDWICH with one of our favorite side dishes – home fries.
I had to press down gently on the sandwich to cut it into sections.Â You’ll have to be careful when cutting this yummy treat. It’s a tasty sandwich but quite messy with lots of wonderful ingredients trying to get out.
The combination of eggs, cheeses, fresh herbs, spinach, tomato and ham blends into a delectable infusion of flavors you won’t be able to resist. What started out as a simple egg sandwich turned into a delicious concoction for our taste buds and a sandwich we almost couldn’t handle. I call this Heavenly Egg Sandwich because when we began eating it, all we could do was go “mmmmm, oh this is so good it’s heavenly.”
Do you get carried away when you make scrambled egg sandwiches? What’s your favorite extra ingredient to add?
Thanks for stopping by today.
- ¾ Loaf French or Italian Bread
- 5 Large eggs
- 1 Medium tomato, thinly sliced
- 3 Slices Kraft Velveeta Sharp Cheddar Cheese
- 2 Slices Sargento Provolone Cheese
- 4 Slices lunch meat-style ham (or turkey)
- 1 Tablespoon finely chopped fresh oregano
- 1 Tablespoon finely chopped fresh basil
- 1 Tablespoon finely chopped green onion tops
- Spinach leaves (to taste)
- Mayonnaise (to taste)
- Fresh ground black pepper (to taste)
- Fresh ground Kosher or Sea Salt (to taste)
- Lawry's Garlic Salt (to taste)
- Canola oil
- Cut bread in half lengthwise and scoop out the center of one half. Toast bread in oven on high broil for about 2-3 minutes. When cool, cover both halves with mayonnaise and sprinkle with fresh ground salt and black pepper to taste.
- Slightly beat 5 large eggs in a bowl, add a dash of Lawry's Garlic Salt and pour into a hot skillet coated with a splash of Canola oil. Add 3 slices of Kraft Velveeta Sharp Cheddar Cheese (torn into pieces) and cook until done but still fluffy.
- Begin layering one half of the sandwich with spinach (or lettuce if you prefer) followed by the 2 slices of Sargento Provolone Cheese. Add 4 slices of lunch meat-style ham (each slice folded in half and positioned slightly on top of each other). Top that off with the chopped green onion tops sprinkled all over.
- Next carefully add eggs to the sandwich and top with the chopped oregano. Add the tomato slices next and finish by sprinkling the chopped basil on top. Cover with the other bread half and carefully cut into desired pieces.
- Sandwich will be a bit messy.
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