egg sandwich on corn thins...yum
Posted: August 18th, 2009, 11:08 pm
My husband recently asked me to make him an egg sandwich--a childhood favorite of his. It just popped into my brain to make one on Corn Thins, and it worked just great. Probably I am coming up with an idea folks have already done for years, but just in case someone else wants to try it, here's how it went.
We cooked several eggs at low medium heat till firm. We used a Teflon pan with Pam release agent, olive oil flavor. We poked the yolks with a fork, since it's important to my spouse to have the yolks cooked solid for this dish. We sprinkled the cooked eggs with a bit of salt and pepper, flipped them over to cook the tops, and slipped one slice of fat free sharp cheddar onto each egg, then placed each egg between two corn thins, on our plates. (Be sure to use the plate, in case some chunks of cooked egg drop down. I stirred the eggs too much, rather than just letting them sit, so they came out a bit scrambled, not all in one piece, but the taste was excellent, and the melty cheese held things together pretty well. We'll do this again.)
We cooked several eggs at low medium heat till firm. We used a Teflon pan with Pam release agent, olive oil flavor. We poked the yolks with a fork, since it's important to my spouse to have the yolks cooked solid for this dish. We sprinkled the cooked eggs with a bit of salt and pepper, flipped them over to cook the tops, and slipped one slice of fat free sharp cheddar onto each egg, then placed each egg between two corn thins, on our plates. (Be sure to use the plate, in case some chunks of cooked egg drop down. I stirred the eggs too much, rather than just letting them sit, so they came out a bit scrambled, not all in one piece, but the taste was excellent, and the melty cheese held things together pretty well. We'll do this again.)