Eggy breakfasts have never been my favorite but I do love a good egg sandwich. Adam is often the breakfast maker in our house. His version of the egg sandwich is really delicious...sauteed onions and grated parmesan cheese are mixed into the scrambled egg. He likes to use a little of the bacon fat mixed with butter to cook the onions and the eggs. Adam insists on making these to order and gets quite perturbed if you are not waiting eagerly to eat the sandwich immediately!
Adam's Egg Sandwich
Cook bacon until crisp. Set aside on a paper towel lined plate. (Adam uses 1-1 1/2 slices of bacon per sandwich.) Dice a small onion and saute until nicely browned in butter. Grate parmesan cheese. Whisk an egg in a bowl until scrambled and cook in a cast iron skillet with a little of the bacon fat +/or a little butter. Top with about a spoonful of carmelized onion and parmesan cheese after a minute or so. Cook another minute or two and flip. In the meantime, toast an english muffin and butter. Fold scrambled egg to fit onto the muffin and top with bacon. Eat immediately.