Carolyn and I have a weekend tradition of making open face, fried egg “sandwiches.” They are more of fork-and-knife deal rather than dainty little affairs. They are a lot easier (and tastier) to make with fresh farm eggs. I like getting eggs from the farmers’ market on Saturday; their freshness is noticeable. The yolk of a fresh egg is tougher to break when you flip the egg and the egg white is a lot less runny. Notice the deep yellow color of the yoke…you don’t get that from the store! Once you’ve had fresh farm eggs, you will not go back to store-bought eggs!
This is pretty simple to make…something I require for a weekend breakfast.
- 4 eggs, cracked and divide into two bowls
- 1 tablespoon butter
- 2 English muffins, or other hearty bread
- Take two hearty english muffins and split them. Place a couple of slices of a hearty cheese, like cheddar, on each half and toast until the cheese is melty.
- Meanwhile heat a heavy cast iron skillet over a pretty high heat until it is nice and warm. Melt the butter until the foaming has slowed, you want the butter to brown a little. Reduce the heat under the pan to medium.
- Add the eggs. If the whites are pretty runny, try pushing the whites back towards the yolks to create a more compact, uniform shape. Give each egg a good sprinkle of salt.
- After the whites start to set up and turn opaque (2-3 minutes), give the pan a couple of shakes to loosen the eggs from the pan and redistribute the butter.
- Carefully flip the eggs, trying not to break the yolk. Just be confident and flip it with one quick motion. Cook for another minute or two, so the yolk is still runny.
- As the eggs finish, plate the english muffins and add a scoop of salsa on each half.