Our Weekend Egg "Jays" (aka Egg Sandwiches)

If you went to Elizabethtown College, you are WELL aware of what an "egg-jay" is...in fact...if you are an alum you are (right) now envisioning that delicious breakfast sandwich that came in a crumpled piece of aluminum foil...that little piece of heaven may have helped you with the morning hangover or it may have been served to you at midnight as an Exam Week "treat" as a way to escape the quiet of the High Library...being that this house has two Etown alums...this is a weekly weekend treat! And, the sandwiches are still referred to as "Egg-Jays."

But, for the rest of the population...this little sandwich is your basic Egg Sandwich (not nearly as poetic) and this version does not have an egg in the shape of a perfect circle...

The key in making your own "egg-jay" is getting the cheese to melt. And, if you have read any of the other posts, you already know the trick! Pouring a bit of water into the frying pan and covering it with the lid!

That being said....here is an at home recipe for our twist on the Etown Egg-Jay

I realized half way through I had forgotten to take a picture of the final product...overcome by the excitement, I suppose

Pugh's "Egg-Jay"

Ingredients (for 1 sandwich)
1 egg
1 piece of bacon (low sodium, of course)
1 sliced English Muffin (I prefer Honey Wheat)
1 T. shredded cheese (you can use any cheese, but we have been using what we have)
about 1 T. water

Step by Step Directions
1. Spray frying pan with PAM and heat over med-high heat. In another pan, heat and cook the bacon.
2. Fry the egg. (I like to mash the yolk apart because I don't like the yolk)
3. Toast the English Muffin.
4. **When the bacon is done, place it on some paper towels to dry off the drippings (to cut back on even more calories)**
5. Flip your egg, top with the cheese.
   Add the water in, cover the lid....the cheese will melt!

6. Fill your English Muffin with the egg and bacon (and your favorite condiments)

BEST BREAKFAST SANDWICH EVER!