I used to work nights, and on the way home in the morning I would stop at that favorite New England coffee spot to get an egg sandwich. It was the only place I could find that still cracked an actual egg for their sandwiches. It still only took them a minute to make it, and I could avoid that spongy processed egg patty found elsewhere. You can imagine my distress one day when I found they had messed with my sandwich.
So now if I want a real egg sandwich, I have to make it myself. Fortunately these come together super quick, since I have homemade sausages and homemade
dinner roll slider buns stashed in the freezer.
I think medium eggs work best size wise, but I do like the overhanging egg so that I can nibble the fried edges. A slice of sharp cheddar wouldn’t be misplaced either.
I think sliders are all that much better the taller you make them. A toothpick holding the layers together. If the slider is too tall to fit in your mouth, feel free to deconstruct and eat layer by layer.
Anyone else watching Master Chef Jr.? My kids are loving it. Although it is making me feel a bit inadequate as a mother. Should my 9 year old be able to make beef wellington? Should I be able to make beef wellington? In any case, one poor kid tried to make breakfast burger, and was subsequently sent home due to his use of processed cheese. I have to say I thought the breakfast burger concept was brilliant. So please, no processed cheese on these sliders, for so many reasons.