Bodega Egg and Cheese Breakfast Sandwich
You favorite grab-and-go breakfast sandwich, upscaled just a bit with cheddar. Use a homemade kaiser (recipe linked) or your favorite roll. Adapted from memory with some help from
10" (25 cm) non-stick skillet
see note for recipe and substitutions
thin slice of cheddar cheese
Start off by slicing your roll, toasted it if you like (for a kaiser, I would toast cut side down on a hot skillet).
Crack the egg into a glass measuring cup. Add the water and salt and beat very well with a whisk or fork.
Spray the skillet very lightly with cooking spray. Turn the heat on medium and let the skillet heat up for a minute.
Pour the beaten egg from the measuring cup into the hot skillet. Immediately swirl the pan to coat the entire bottom in a thin layer of egg. The egg will begin to cook almost immediately.
Place the slice of cheese in the center of the egg. Cook until the cheese begins to melt, another 30 seconds or so.
Using a spatula, gently nudge one edge of the egg so that it's folded over one side of the cheese slice.
Fold in one side and then the other, "catching" the egg in the melty cheese. Fold up the last edge so that the cheese is completely covered, envelope style.
Place the square of egg on your bun and eat while the cheese is good and melty.
To make your own homemade kaiser rolls, see my step-by-step
kaiser roll recipe
. Recommended substitutions for kaiser rolls: English muffin, challah roll, or any other roll or sliced bread you like.
Bodega Egg and Cheese Breakfast Sandwich | 24six.net