He drives himself to high school now, and prefers to leave a bit early so he has a decent parking space. So, I've been making him a breakfast sandwich in the morning, and wrapping it up so he can eat it once he's at school.
Here's how I do it and what you'll need:
Purchase Norpro non-stick egg rings (sold as a set of two) from Amazon. Make sure you buy the smaller size, which are intended for eggs, not the larger size which are for pancakes.
You also need cooking spray, butter, a good small sized non-stick pan, an egg (duh), an English muffin, and some kind of breakfast meat and cheese.
The meat part is easy - cook a sausage patty (flatten it as much as possible to keep it from shrinking too much), or heat up Canadian bacon or a small ham slice.
Use an English muffin which is sturdy - some brands are thicker than others. You don't want it to fall apart once you've put it together and wrapped it up. Time the toasting of the English muffin or bagel so that it is done about the time the egg is done. This will probably take a few tries to get it timed correctly.
The hardest part is cooking the egg right. Although you are cooking it in an egg ring, there is a trick to getting it cooked without making a mess of it.
- First, melt butter in your non-stick pan on low heat. You want a decent film of butter at the bottom because it will assist in creating a nice seal at the bottom of your egg ring.
- Second, spray the egg ring in the inside with some cooking spray. Even though the rings are non-stick, this will make it super easy to lift the ring off the egg.
- Third, crack one egg in a bowl and quickly scramble it with a fork. You only need one egg. Trust me on this.
- Place the egg ring in the melted butter and push it into butter to seal it up on the bottom edge of the ring. Then, pour the beaten egg into the ring.
- Take a pan lid and cover the frying pan. Make sure your heat is low. Now would be a good time to toast the English muffin.
At this point, you will look at that egg and say, "What is the Bubble Lady talking about? That's not enough egg for Junior's breakfast sandwich."
Have patience.
After a few minutes, lift up the pan lid and take a peek. See? The egg has puffed up to the top of the egg ring, hasn't it?
You should be able to see whether or not the egg has cooked completely through. If it is still wet looking on top, just put the lid back on and wait another 30 seconds or so.
The beauty of my technique is you don't need to flip the egg over. You really don't want to do that because if you do it too soon, the egg just pours out and well, you've just made a really ugly omelet. This way, the egg is cooked through, and it still looks great!
Lift the ring off (use a fork) and use a spatula to put the egg on the muffin, add the cheese, the meat and wrap it up. It's ready to be eaten! The residual heat of the sandwich should melt the cheese.
Some suggestions:
Meat: sausage patties, Canadian bacon, ham slices, regular bacon sliced in half
Cheese: slices of cheddar, Havarti, smoked gouda
Bread: English muffin, bagel, regular bread
You could even add a slice of tomato if you are eating it right away. Make sure to put it in the middle, as if it rests against the bread it might make it too soggy.
Enjoy!
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