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The Meal You CAN Make At Home (And Should)

November 28, 2011 05:53 PM ET | Allison Fishman | Permanent Link

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One of my favorite quick breakfasts is egg-on-a-roll. To me, it's quintessentially tri-state, and here in Jersey, we can claim ownership of its better tasting cousin, Taylor Ham & egg-on-a-roll.

Egg-on-a-roll makes a solid breakfast--all that grease and protein will keep you happy until lunch. But until recently, I've never seen it made at home. It's always been a fast bodega grab when you're on your way somewhere.

That all changed last week when my LA-based (but East Coast at heart) friend Keith Geller made himself a homemade version while I watched and salivated. Keith has a 6-week-old and a 2-year-old, and so he's learned to make great food at home in the moments between spills and bottles.

I've never seen someone actually make egg-on-a-roll at home. Keith has optimized the process to a place of brilliance: one skillet, two hands, 3 minutes. This winter, when I'm buried in snow and craving an egg-on-a-roll, this is how I'll do it:

EGG-ON-A-ROLL

What you need:
small nonstick skillet
1/2 tablespoon butter
1 teaspoon vegetable oil
1 large egg
2 pieces bread
1 slice American Cheese
Optional: Taylor ham or bacon.

Method:
1. Heat oil and butter in skillet. If you're using Taylor ham or bacon, cook the meat first. Set aside. Crack an egg into the skillet, and let it cook, sunny side up (or scramble if you prefer. Cook's choice!).

2. While the egg is cooking, place a piece of bread in the skillet. Flip the bread (toasted side up), and place the egg on top. Add the second piece of bread to the skillet.

3. Flip the second (naked) piece of bread, and place a slice of cheese on top. When the second side of each piece of bread is toasted, combine the sandwich (egg, cheese, ham, toasted bread). A sunny side egg makes a drippy & delicious sandwich; try this one with a knife and fork.

 

Allison Fishman

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Comments
Confused:Egg on a roll.

Allison: I’m confused by #2: "Flip the bread (toasted side up)" - How did it get toasted? By laying ON TOP of the cooking egg? Or is the bread placed in the pan UNDER the cooking egg? And when the second slice of bread is added to the pan - does it go under everything so it can be toasted? It looks like two pans are needed to prepare the dish. I usually toast the bread separately, add the cheese to the hot toast (which melts it), then add the cooked egg (with busted yolk while cooking) and ham, etc.

SR

Posted by: Sheldon, Scotch Plains | Dec 02, 2011 17:29:35 PM |

un-confuse

Thanks for your note, Sheldon. You have zeroed into the key to the magic of the recipe. You bank the egg to one side of the pan, and toast the bread on the other side of the pan. The pan needs to be big enough to fit two pieces of bread at the same time (this is key). So the bread should toast as the egg cooks. Then you flip the bread (one side is now toasted, so the toasted side will face up), then put the cooked egg on top of it.

Toasting the bread separately also works (as you know), but give this a try!

Posted by: Allison Fishman, Montclair, NJ | Dec 05, 2011 15:15:35 PM |

un-confuse

Thanks for your note, Sheldon. You have zeroed into the key to the magic of the recipe. You bank the egg to one side of the pan, and toast the bread on the other side of the pan. The pan needs to be big enough to fit two pieces of bread at the same time (this is key). So the bread should toast as the egg cooks. Then you flip the bread (one side is now toasted, so the toasted side will face up), then put the cooked egg on top of it.

Toasting the bread separately also works (as you know), but give this a try!

Posted by: Allison Fishman, Montclair, NJ | Dec 05, 2011 15:15:35 PM |

Un-confused

A_HA!!! - A larger pan to accomodate both egg(s) AND bread - now why didn’t I think of that? Thanks for your reply, Allison, much appreciated.
SR

Posted by: Sheldon Roskin, Scotch Plains,NJ | Dec 06, 2011 00:50:28 AM |