The perfect egg sandwich

Breakfast on the go doesn’t require a trip to the drive thru.  You can make those neat little egg muffins, biscuits, and bagels at home in a snap and send the family out the door with breakfast in hand. 

The trick is getting the egg to hold the round shape of the bread carrying it.  I’m sure there are tools out on the market you can buy for this purpose, but the solution is already in your kitchen.  Simply use a lid from an old jar!

Not only do the eggs turn out perfectly round, but you can easily customize each egg to taste… mushrooms for one peppers for another, no cross contamination for those picky ones.

I use the regular lids for biscuits and muffins and a “wide mouth” lid for bagels.  PROTIP: Spray them with a non-stick spray first so the eggs slide right out after they are cooked.

Heat your butter, oil, or bacon fat in the pan.  Put the lid in the pan “upside down”.

Crack the egg into the lid.  Add any omelet-like fixings you may desire.

 Allow to cook until mostly solid, then lift and scoop with spatula to flip.

Allow to cook for about 30 seconds then remove the lid.  They are now over easy, cook a bit longer for a hard yolk that won’t squish out and stain your shirt in the car.

Assemble and enjoy!