If you were trapped on a deserted island and could only eat 1 food for the rest of your life, what would it be? For me, it would be eggs. I just love them. And recent research has shown that eggs do not contribute to cholesterol problems as once thought. (Of course, if I stranded on a desert island, I’m not going to stress too much about my LDL.)
But I digress.
When I’m feeling blah about cooking dinner and inspiration just isn’t there, I can always count on eggs for a good idea. Today’s light bulb moment was egg sandwiches. Not quite a McDonald’s copycat, these egg sandwiches are high in protein and low in carbs, and easy to customize to your tastes.
Cooking the eggs is the hardest part of this process. If you’re making 1-4 eggs, try using Egg Rings. They keep the egg from spreading while it’s cooking and make it easier to fit on the English muffin.
If you’re making a lot of eggs, for a big family, overnight guests, or just to save and freeze, a muffin tin is your best friend. Grease the muffin tin with a light coat of butter – using butter, oil, or lard works better than a spray because it will coat everything – then crack 1 egg into each well and season with salt and pepper. Bake at 325º for 10-15 minutes until done to your liking. Just use a regular spoon to get them out.
Note: If you’re freezing, cook the eggs through since raw yolk doesn’t freeze well.
Cook the sausage patties as directed, and lightly toast the English muffins. You can do this in a toaster or in the oven while the eggs cook. Just be sure to keep an eye on them and adjust the egg cooking time for the lost heat from opening the door.
Lay a slice of cheese on top of each half of the English muffins, and toss it under the broiler for a minute or 2 to melt the cheese. You just want it to melt enough so the corners fold down.
On a large plate lay down the English muffin with cheese, sausage patty and egg for each sandwich. If you want a more traditional sandwich, just toss another half of an English muffin on top.
