Cheesy Egg Sandwich with Crispy Potato
This cheesy egg sandwich with crispy potato is sure to please any breakfast guest.
Ingredients
- 1 large Yukon gold potato
- ¼ cup sunflower oil
- 4 whole eggs
- 4 soft dinner rolls
- 2 Tbsp butter, (softened)
- 4 slices yellow American cheese
- Salt & freshly-ground black pepper, (to taste)
- Ketchup, (for serving)
Instructions
- Cook whole Yukon gold potato in boiling salted water for 30 minutes or until completely tender.
- Allow potato to cool at room temperature for 45 minutes.
- Once potato has cooled, slice into 3/8” thick rounds.
- Fry both sides of the potato rounds on high heat in sunflower oil.
- Remove potatoes from heat, and salt the exterior.
- Drain potatoes on paper towels.
- Cut dinner rolls in half, and butter each side lightly.
- Toast the rolls in the oven at 375F for 5 minutes, or until the butter has melted and the rolls are warm and gently toasted.
- Cook eggs sunny-side up and season with salt & freshly-ground black pepper. As the eggs are cooking, push the whites toward the yolk to create a smaller cooked egg shape.
- Assemble sandwiches open-face on a sheet tray with a layer of potato, topped with an egg, topped with the cheese and place back in oven at 375 for an additional 3 minutes.
- Serve sandwiches hot with ketchup.
Notes
Try using a soft dinner roll as the bread for this recipe.
The potatoes are best eaten right after they are cooked and drained.
The potatoes are best eaten right after they are cooked and drained.