Devil Anse’s Old Fashioned Egg Sandwich

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing "Devil Anse's Old Fashioned Egg Sandwich Recipe," a delightful dish that brings together the classic flavors of a traditional egg sandwich. This recipe pays homage to the timeless combination of fluffy scrambled eggs, crispy bacon, and melted cheese, all nestled between two slices of toasted bread. Easy to make and bursting with flavor, this old-fashioned favorite is perfect for a quick breakfast or a satisfying lunch. With its simple yet delicious ingredients, this recipe is sure to become a staple in your kitchen.

Keywords: Devil Anse, old-fashioned, egg sandwich, recipe, classic

Devil anse's old fashioned egg sandwich recipe details

Devil anse’s old fashioned egg sandwich recipe, recipe Rating: 4.9
Number of votes:131

This is a very fluffy and tasty egg sandwich just like your mother use to make it. Believe me, you’ll never have one any other way.
Ready in: 5 mins

Ingredients

Serves: 1

• 2 slices fresh bread
• 1 tablespoon mayonnaise
• 1 teaspoon butter
• 2 eggs

Preparation method

Prep: 2 mins | Cook: 3 mins

1. Get two fresh slices of your favorite bread. I like to spread regular mayo on one side.
2. Place a small frying pan on stove at low-med heat setting depending on your stove. Coat pan lightly with butter or spray as you need to prevent sticking.
3. Mix eggs briskly in small mixing bowl with a whisk or fork for about 10-15 strokes. Pour eggs into frying pan. Some refer to this as “scrambled-hard” eggs. As bottom side of eggs get done, flip the eggs with a spatula.
4. Make sure all the egg mix is cooked. Do not scorch or over cook your eggs. Place the eggs on your bread.Tip

My father taught me while beating the eggs in the bowl to add to them anything edible from ham to pot roast, even veggies depending on your taste. This was our Sunday night after church snack. I like diced onion and/or garlic.