The Meal You CAN Make At Home (And Should)

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

Come with me to America’s top food festivals, and see who takes home the Blue Ribbon on Yahoo’s Blue Ribbon Hunter.

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