Comfort Food: The Perfect Egg Sandwich

The Mud Bay Blog makes no claims about how healthy this sandwich is.

I have been making the perfect egg sandwich since I was a teenager. A buddy in high school showed me the steps to prepare one, a simple process that I learned on the first take. After more than five decades, it’s time to pass on what my friend called “the perfect recipe.”

There are no options when you make the perfect egg sandwich unless you count the kind of bread used. You don’t need to add ham, bacon, or sausage. Forget about making it with cheese. As I said, the sandwich is simple.

It’s just an egg sandwich—a perfect one at that.

The Bread

I use white bread. Other types of bread will work too. Just don’t pick a variety like a dark rye that could overwhelm the rest of the ingredients. And don’t use a croissant, English muffin, biscuit, or wrap. You aren’t trying to duplicate one of the breakfast sandwiches offered by fast-food restaurants. The bread can be lightly toasted, but I normally skip that step.

The Rest of the Ingredients

There are five other ingredients: a fresh egg, mayonnaise, ketchup, salt, pepper.

The Process

Spread ketchup on one slice of bread and mayonnaise on the other. The salt goes on the ketchup slice and the pepper goes on the mayonnaise slice. If this sounds arbitrary, it gives the best contrast when you want to see how much salt or pepper you’ve added.

Scramble the egg in a small bowl. Cook it omelet style in a nonstick pan, flipping it once. Don’t try to make the egg fluffy.

Assemble the sandwich and enjoy it with a beverage.

Final Comment

One sandwich is usually enough. It’s a snack, not a meal. You don’t need to make two of them.