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Emeril's Favorite Fried Egg Sandwich
Recipe courtesy "Emeril's There's a Chef in My Family!" by Emeril Lagasse, HarperCollins Publishers, 2004

Ingredients
1 tablespoon unsalted butter, softened
2 slices white bread
1 slice ham
1 large egg
Pinch salt
Pinch ground black pepper
Optional ingredients of your choice



Instructions

1

Copyright 2006 Television Food Network, G.P., All Rights Reserved

Spread 1/2 tablespoon of the butter on 1 side of each
slice of bread (3/4 teaspoon butter per slice).

Heat a large skillet over medium heat and add the buttered slices, buttered side
down. Push the bread to the side of the pan and add the remaining 1/2 tablespoon
butter to the other side. Add the ham and egg to the buttered side of the pan, and
season the egg lightly with salt and pepper. Using a spatula, pierce the egg yolk
so that it runs. Cook until the egg begins to firm and the ham browns, about 30
seconds.

Using the spatula, flip both the ham and the egg and cook for 30 seconds. Stack
the ham and egg on 1 unbuttered side of the toast and top with the other slice,
buttered side up.


2

Copyright 2006 Television Food Network, G.P., All Rights Reserved

Place the egg sandwich on a plate. If desired, top with grated cheese or other
toppings, and serve immediately.

3

Copyright 2006 Television Food Network, G.P., All Rights Reserved