The fried egg sandwich is one of my longtime comfort foods, the dinner my mother would offer to make me when I came home from school after a bad day. She always made them with English muffins, an over-easy egg, a little melted American cheese, and crisp bacon. Those classic flavors—buttery dough, runny egg, and the porky bacon—are still the things I need for the sandwich to succeed. Though it's true I've never turned down a sliced avocado or a thick slice of tomato, either.
My inspiration for this sandwich was some sliced La Quercia prosciutto hanging out in my fridge. The stunning richness and depth of flavor of the prosciutto, which replaced the bacon, allowed me to put together the simplest of fried egg sandwiches, revolving around the pork, egg, and English muffin with nothing else to distract.
I cooked the egg at the lowest possible heat in butter, which turns the whites custardy instead of rubbery and keeps the yolk soft. Then I lost the cheese and buttered the muffin, too. It was the perfect meal-for-one while my wife is out of town—filling, satisfying, and not a green thing in sight.
- 1 English muffin, split
- 1 egg
- 1 slice prosciutto
- 1.5 tablespoon butter
- Salt and pepper
Melt half the butter in a small non-stick skillet over the lowest heat possible. Crack the egg into the pan and tilt the pan so that the egg is over to one side of the skillet. Keep the pan tilted until the whites begin to set on the bottom and the egg stays in place. Sprinkle it with salt and pepper and cover. Cook for 5 or 6 minutes, until the whites are opaque but the yolk is still quite runny. If desired, flip and cook for an additional minute for over-easy style.
In the meantime, toast the English muffin halves and butter them with the remaining butter. Lay the prosciutto on both halves.
Top one half of the muffin with the egg, put the halves together for a sandwich, and eat immediately.