The Ultimate Fried Egg Sandwich {a Guide}

I don't know about your family, but in mine the fried egg sandwich was the quintessential "go-to" lazy day comfort food dinner. I don't know what it is about a fried egg and a slab of cheddar slapped between two pieces of toasted bread, but it almost always sounds good. You can make it in about five minutes and I can just about guarantee you'll have the ingredients on hand.

The other thing that's awesome about this sandwich is that, much like any other sandwich, it's infinitely customizable. The only thing that must remain is the egg. Switch out everything else, but as long as you keep that egg you can label it a "fried egg sandwich".

Unless of course you scramble the egg. Then it would have to be a "scrambled egg sandwich" wouldn't it?

But, as my brother would say, I digress.

Hubby and I have been enjoying traditional fried egg sandwiches every Sunday night now for awhile. It is so nice to have a few routines thrown into your weekly menu- not only does it make it a little easier to plan meals, it gives us something sure to look forward to! For instance, our week looks like this:

Monday- who knows. This is Travis' day off, so we don't plan anything. Usually we eat out or make something easy at home.
Tuesday- normal, but I can plan something a little more complicated or time-intensive because I don't have afternoon or evening activities.
Wednesday- Soup of some kind in the winter, salads in the summer
Thursday- normal
Friday- pizza
Saturday- breakfast for dinner
Sunday- Fried egg sandwiches and smoothies

See? Just a little structure.

So back to Sunday. We usually aren't super hungry on Sundays because we have a late lunch and just spend the afternoon napping or doing lazy things, so a light supper of sandwiches and smoothies (I'll have to share my staple smoothie guidelines with you soon!) is just perfect.

The other day, though, we decided to go a little crazy on our sandwiches. You know, break out of the order and make some chaos in the kitchen? It was fun and the end result was amazing. Best fried egg sandwich ever.

I want to share it with you, not because it's an amazing recipe you need to follow step by step, but because I want to give your imagination a springboard to create your own fried egg masterpiece!

But seriously, if you wanted to recreate this sandwich exactly as we made it, you really would be making a wise move.

Because it is incredibly yummy. Yum-tastic. Even.

But you knew that when scrolled down and peeked at the ingredient list, didn't you?

And you thought I wouldn't notice.

Yes, as we all know, bacon makes everything more amazing. So does fresh, ripe avocado. And cheese. Especially Tillamook Vintage White Cheddar cheese (as previously established). Oh, and bagels! Bagels are, of course, also on the amazing list.

So make your list, check it twice, and make some new traditions in your house!

The Ultimate Fried Egg Sandwich (a guide)

You don't really need to print it, but if you want to... (printable version)

a KitchenJoy Original "recipe"

makes 2

2 onion bagels (Safeway artisan bagels are amazing)

2 eggs

4 slices bacon (we used turkey bacon)

2 slices Tillamook Vintage White Cheddar cheese

1 ripe avocado, coarsely mashed

Fry eggs to your desired doneness, seasoning with salt and pepper or Lawry's seasoned salt. Meanwhile, fry bacon and toast bagels. If desired, butter bagels lightly. Spread one half of each bagel with half of mashed avocado. Assemble: place two bacon slices on top of avocado, top with cheese, egg, and other half of bagel. Enjoy!

{Slow Cooker} Sausage and Lentil Soup

I don't know about where you are, but here in just about the northeast-est of northeast Washington it is still cold. It hasn't snowed for awhile, but there are still piles upon piles of it. Dirty, grimy, slippery, slushy, icy. And that brisk air still whistles down out of the Canadian mountains from time to time.

That being said, we still hold our soup mugs tightly! A warm soup is such a comfort  in the chilly winter months, and this hearty collection of sausage, lentils, cabbage, and other vegetables is no exception.

We used elk German sausage in ours (I have a couple of huge packages I'm not sure what to do with- any ideas?), but you can substitute whatever kind of smoked sausage variety you like.

The addition of cayenne pepper turns up the heat in a different way, and again, you can adjust it to your liking. I think I got a little sprinkle happy, cause our noses were running and we decided we needed a dollop of sour cream to cut the spice!

By the way, have you ever used the word "dollop" for anything but sour cream? Just thought I'd throw that out there, because I don't think I have. Hm.

Whatever you do, make sure to put this soup on your list before winter is over- you'll be happy you did!

Slow Cooker Sausage and Lentil Soup

(printable version)

adapted from allrecipes.com

makes about 6 servings

7 oz. dry lentils (about 1 cup), rinsed

1 small onion, diced

1/2 of a small head of cabbage, roughly chopped

2-3 cloves garlic, minced

2-4 (depending on size) smoked sausages, chopped

1 16 oz. can diced tomatoes

4-5 cups chicken broth

1 bay leaf

1 tsp dried thyme

1/4-1/2 tsp cayenne pepper (adjust to taste)

salt and pepper to taste

Place all ingredients in slow cooker and cook on low 6-8 hours. If desired, serve topped with sour cream.

Bacon Ranch Cheese Ball

Wow, I can't believe it's been almost a month since I last posted! Sorry about that...life's been a little crazy since the holidays. But, I'm back now, and hopefully will be able to swing right back into the routine of regular writing again.

This treat, which I actually made back in December for my Christmas party, comes to you now just in time for Sunday's big game.

However, if you don't happen to be interested in football (like myself), throw a party anyway.

Yep, this ball of cheese is THAT good.

You knew it was when you saw bacon in the title, didn't you?

This appetizer was such a big hit at my Christmas party (especially with the men, mind you, who aren't necessarily the world's biggest cheese ball fans) that it even overshadowed what I thought would be the bigger hit- a sweet take on the cheese ball that tastes like cookie dough! Hopefully I'll get that recipe posted on here one day too, but seriously. Bacon trumped cookie dough. This is a serious matter.

It couldn't be easier to roll up one of these crowd-pleasers, so you really don't have an excuse. Break out the Ritz (Wheat Thins are also awesome) and have a party!

Bacon Ranch Cheese Ball

(printable version)

slightly adapted from The Recipe Critic

makes one large cheese ball

2 (8 oz.) packages cream cheese

1 (1 oz.) packet dry buttermilk ranch dressing mix

1/2 cup grated cheddar cheese

1 (3 oz) jar real bacon bits (or use a few slices fried and crumbled real bacon!)

pecans or almonds, finely chopped for coating

crackers

Mix together cream cheese and dry ranch mix (this is really easy if you do it in your stand mixer).

Add cheese and bacon and mix thoroughly. Shape into a ball (it helps to use a piece of plastic wrap to form it) and roll in nuts to coat. Store in the refrigerator. Serve with crackers.

{Easy} Chicken Marsala

So remember my new commitment to no mushrooms left behind? Starting over? No awkward glances and all that?

Well, I decided that if I was to really be an adventurous, willing-to-taste-anything kind of cook, then mushrooms and I better start working on our relationship. For real. So you know what I did? I chose a dish packed with mushrooms. It can't get much more mushroomy than chicken Marsala, right?

And oh, my gosh. I was blown away. This dish is not only simple, not only elegant, but it is so amazingly delicious! And rather than being delicious in spite of the dreaded fungus, it seems to, suspiciously enough, be because of them! How do you like them apples? Er...mushrooms?

The chicken is deliciously moist and the sauce is out of this world. As a suggestion, I believe the Marsala sauce was invented to swim atop a pile of homemade mashed potatoes. Just sayin'.

So I'd say we're better friends now. I mean, not like the kind of friends who have sleepovers and tell all their deepest, darkest secrets...but at least I think we're more than acquaintances. Though really, you'd have to ask the mushroom.

Chicken Marsala

(printable version)

from Savory Sweet Life

Serves 4

2 chicken breasts, split and pounded to 1/4 in. thick

Salt and pepper to taste

1/2 cup flour (or corn starch for gluten free)

Up to 1/2 cup olive or vegetable oil

8 oz. mushrooms, sliced and cleaned

2 TB butter

1/2 cup Marsala wine

1/4 cup chicken broth

1/4 cup sherry or dry white wine

Optional: 2 TB heavy cream

Garnish with chopped parsley or oregano if desired

Season chicken with salt and pepper and dredge in flour.

Heat oil over medium-high heat. Fry chicken 3-4 min. on each side or until they are golden brown. Remove and place on a serving platter and cover with foil. Carefully soak up any excess oil in pan with paper towels.

Reduce heat to medium and add butter and mushrooms. Sauté mushrooms for 4-5 min., making sure to season them with salt and pepper lightly. Add Marsala wine, sherry, cream, and chicken stock, allowing the liquid to reduce slightly- about 3 min. Pour mushrooms and sauce over chicken and serve. Enjoy!

12 Most Viewed Posts from 2012

As a tribute to the year 2012 (in which the world, notably, did not end), here is a list of the 12 most viewed (most popular?) posts and recipes written in that year!! I must say, you all have great taste!

And the winners are (in order):

1) Soft and Chewy Vanilla Butter Cookies

2) Mango Pineapple Orange Smoothie

3) Best Ever Potato Salad

4) Best Ever Cream Cheese Cookies

5) Spaghetti with Mozzarella-Stuffed Turkey Meatballs and Chunky Marinara

6) Texas Sheet Cake

7) Easy Taco Casserole

8) Shepherd's Pie

9) Blueberry Honey-Crumb Muffins

10) Pepperoni Pizza Pinwheels

11) Amish Friendship Bread

12) Nutella Cinnamon Rolls

21 Scrumptious Cookies and Other Goodies for Christmas

In case you haven't been inundated with enough recipes for Christmas goodies already, I'd like to share a few of my favorites with you!

Apple Pie Bars

Best Ever Cream Cheese Cookies

Buckeye Peanut Butter Cup Cookies

Cappuccino Fudge

Caramel Apple Crumble Bars

Chewy Chocolate Cinnamon Cookies

Chocolate Coffee Cookies

Coffee and Cream Drops

Double Chocolate Mint Cookies

Double Chocolate Peanut Butter Cookies

Minty Frosted Brownies

Nutella Cinnamon Rolls

Peanut Butter Reindeer Cookies

Petite Vanilla Scones

Pumpkin Molasses Cookies

Pumpkin Snickerdoodles

Reese's Peanut Butter Temptations

Soft and Chewy Vanilla Butter Cookies

Soft Ginger Cookies

Spiced Baked Cake Donuts

Spritz Cookies

Reese's Peanut Butter Temptations

There was never a truer name for a cookie. Temptation is right.

Be prepared to either gain a few pounds or exercise extreme forms of self-control.

Now that I have duly warned you, you are in for a treat. Packaged up in a delightful wrapping of peanut butter cookie dough, you'll find a miniature melty, of-course-always-amazing-no-matter-how-you-dress-it-up Reese's Peanut Butter Cup. Yep. Right there in the middle of a cookie.

Genius, you say? So do I.

I was first introduced to these little gems as a young girl by an older lady on our street named Romayne, who took my siblings and I under her wing as her adopted grand kids. She refers to herself simply as "Grandma Ro" and we are blessed to know her- not only because she is as sweet and grandmotherly as they come, but because she is an amazing cook! After learning that these peanut butter cup cookies earned her accolades at the local county fair, it was with great boldness I asked for the recipe. She was gracious enough to share and I'll be forever grateful! I don't think a Christmas has gone by since then where I have not baked these delectable treats.

You won't regret trying these (unless of course you're on a diet- maybe not even then) for your holiday party or family gathering this year- they're sure to be a hit and may even become your family's new tradition!

Reese's Peanut Butter Temptations

(printable version)

by Hershey's (and Grandma Ro)

makes 40-60 cookies

40-60 Reese's Peanut Butter Cups Miniatures (make sure you have enough!)

1/2 cup butter, softened

1/2 cup granulated sugar

1/2 cup brown sugar

1/2 cup creamy peanut butter

1 egg

1/2 tsp vanilla

1 1/2 cups flour

3/4 tsp baking soda

1/2 tsp salt

Preheat oven to 375. Remove wrappers from candies. If desired, line mini muffin cups with paper baking cups. Otherwise, grease lightly.

In a large bowl, beat butter, brown sugar, granulated sugar, peanut butter, egg and vanilla until light and fluffy. In separate bowl, stir together flour, baking soda and salt. Add to butter mixture, beating until well blended. 

Shape dough into 1 inch balls; place one in each prepared muffin cup. Do not flatten.

Bake 9-10 min. or until puffed and lightly browned; remove from oven. Immediately press peanut butter cup into each cookie. Cool at least 5 minutes in muffin tin, then remove carefully to cool completely.