Creole Eggs with Cheese

Creole Eggs with Cheese

Spice Up Your Day with A Creole Eggs and Cheese Sandwich

Stuffed between potato bread and two runny over-easy eggs, you’ll love the roasted tomatoes and extra sharp cheddar cheese. Eat it for breakfast, brunch, or lunch. A nod to the Royal with Cheese from one of our favorite pop-culture films, this sandwich isn’t a Big Mac; it’s an egg Mac of sorts. It’s… a Creole with Cheese.

I am no stranger to the “what the heck just happened in my mouth” meal. I live for and crave the opportunity. Occasionally, perhaps even rarely, I am greeted by a surprisingly fantastic and notable dish wherein the conduit between taste buds and brain produce a tremendously wild reaction.

If you haven’t figured out by now, I love breakfast. And equally so I love sandwiches because the bread so sacrificially provides the vessel for impromptu savory ingredients. It is with such inspiration that I approach every breakfast creation; this is one of those “what the heck just happened in my mouth” moves of unforgettable and foreseeable works of greatness.

I’m pretty sure it has everything to do with just a couple ingredients that I included different from the uge (pronounced yoo-zh, as in usual,) and the order in which I added them.

Like this recipe? Check out a more casual breakfast by making a Tomato Vidalia Onion Omelette.

Egg and Cheddar Breakfast Sandwich

By 2013-07-22

I am no stranger to the "what the heck just happened in my mouth" meal. I live for and crave the opportunity. Occasionally, perhaps even rarely, I am greeted by a surprisingly fantastic and notable dish wherein the conduit between taste buds and brain produce a tremendously wild reaction.

If you haven't figured out by now, I love breakfast. And equally so I love sandwiches because the bread so sacrificially provides the vessel for impromptu savory ingredients. It is with such inspiration that I approach every breakfast creation; this is one of those "what the heck just happened in my mouth" moves of unforgettable and foreseeable works of greatness.

I'm pretty sure it has everything to do with just a couple ingredients that I included different from the uge (pronounced yoo-zh, as in usual,) and the order in which I added them.

  • Prep Time : 5 minutes
  • Cook Time : 10 minutes
  • Yield : 2

Ingredients

Instructions

Heat 1 Tbs. olive oil in a medium pan and slow cook thinly sliced onions on medium heat for 3-5 minutes until they begin to caramelize.

Add thin sliced organic tomatoes to the side of the pan and continue another couple minutes. Keeping the onions and tomatoes separate while cooking keeps the tomatoes from breaking down from the onion. You want each to maintain their own juices and sugars.

Add chopped parsley and some salt and pepper and continue to saute.

Drizzle with a bit of Herbs de Provence olive oil. This ingredient takes the tomatoes over the top. Sprinkle with a ever so small dash of sea salt once this  mix looks good and ready. Give a good stir and remove from the pan to a side plate.

Remove any extra grease from the pan and drizzle with the last tablespoon of olive oil. Add those organic or farm raised eggs and sprinkle with a quality Creole seasoning and just a wisp of onion powder. This is a dish where you definitely don't want store brand uranium hormone eggs. Quality will shine in this recipe.

Once the whites are opaque add sliced cheddar cheese, remove from burner, and cover. Cook sunny side up or over easy, your choice, but don't overdo it. Eggs continue to cook once removed from heat.

Toast the potato buns.

Add a few slices of the thinly sliced cheddar to one side of the toasted buns and layer with one egg, then add the onion, tomato, parsley mixture. On the other bun, place the second egg and fold together for your sandwich. Don't hesitate adding more cheese. Don't we all love cheese?

Take a deep breath, and pay attention to what the heck is happening in your mouth with this Creole eggs with cheese sandwich.

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