Egg Sandwich With Bologna Gherkin Mayo And Crispy Onions Food
EGG SANDWICH WITH BOLOGNA, GHERKIN MAYO, AND CRISPY ONIONS
Provided by Eli Kulp
Categories Egg Breakfast Brunch Kid-Friendly Mother's Day Father's Day Lunch Cheddar Fall Spring Summer Winter Peanut Free Tree Nut Free Soy Free Small Plates
Yield 2 servings
Number Of Ingredients 24
Steps:
- Make the gherkin mayo:
- Mix together all mayo ingredients in a medium bowl and set aside.
- Fry the onions (if making):
- Fry the onions (if making): Season the flour with salt and pepper and toss the onions in the flour. Fill a small pot with oil to a depth of 1/2-inch and heat the oil over medium heat. Fry the onions, turning occasionally, until crispy and golden brown, 3 to 4 minutes. Drain on a paper towel lined plate and season with salt and pepper.
- Assemble the sandwich:
- Heat a medium skillet over medium-high heat. Spread the cut sides of the rolls or buns with butter, and toast in the skillet over medium heat until golden brown; set aside. Add the meat slices to the skillet and warm until slightly crisped, 2 to 3 minutes per side; set aside. Add oil to skillet and gently fry eggs over medium-low heat, until egg white has set but yolk is still soft, 3 to 4 minutes. Season the eggs with salt and pepper. Place the meat on the bottom bun, followed by the egg, cheese, crispy onions, and hot sauce, if using. Spread the top buns with 1 to 2 tablespoons gherkin mayo and close the sandwiches. Serve immediately.
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