Really Rich Egg Sandwiches
Because of the 4:3 yolk:white ratio, the eggs won't go rubbery when cooked fully in this recipe. They stay light and creamy textured.
1) Toast 4 slices of ww bread. Butter two and spread ketchup on the other two. Sprinkle them with salt. 2) In a bowl, put 4 egg yolks and 3 egg whites. I like to remove the squiggly things, but that's optional I guess. With a fork stir/scramble them well. 3) Put 1 Tbsp butter in a frying pan. Heat on medium or slightly lower. When the butter has melted, pour the eggs in. Stir constantly with a spatula, scraping and breaking it up into small pieces. Cook and stir until it is very solid, evenly small pieces, and not moist looking. 4) Make 2 sandwiches out of the toast and eggs. |
Variations:
Pepper, cajun spice, basil, or dill,
can be either sprinkled on the toast or fried in with the eggs.
Minced garlic and/or onion
can fried a little in the butter before adding the eggs in.