Breakfast: Fried Egg with Cheese on Fried Bread

Yes, I have another fried bread sandwich (http://asiantune.blogspot.com/2013/09/sick-but-cooking-sauteed-tomatoes.html), but this time I am using a heavier sort of roll.  In the Netherlands, we call it kaiserbrood, which is literally translated as Emperor bread.

What do we need for this sandwich:

• The bread
• A slice of creamy cheese (or the paper flavored light variety ... Hahaha!!!)
• An egg cooked the way you like it, but I prefer the sunny side-up type.  When done properly tastes so creamy (still haven't done the perfect poached egg ... Will have to try that one day, but didn't this time ... Hehehe)
• Butter or olive oil
• And lovey cream spread (unsalted or the non-salty type)
• Plus a few leaves of fresh basil

I usually keep my breads in the freezer, they say it dries it out, but depends on the kind.  I have noticed that the loaf type when already sliced tend to dry out, if you do not keep them sealed (as in air-tight or most of the air removed from the container you keep it in). 

Anyway, the sandwich was a thought I had in bed, wherein I wanted some eggs but couldn't bare to just fry an egg or boil them ... Had to find something new to my egg & cheese sandwich.  It just came to me that frying pan/skillet or a grill pan just creates the wonderful charring that you can control.  Then adding a bit of butter and cream spread transforms the spread and the bread to couple that cannot be replicated by toasting and spreading the spread on it.

So, I heated up the pan and oiled or buttered,  depending on your heart's desire ... Figuratively and literally ... Hehehe!!!  When the pan is warm enough, put the bread cut side on the pan.  Before putting it in the pan, I would spread it with a bit of the spreadable cream.  It will not just prevent the read from burning completely, but like I said would create the spread and bread as ONE.  

When the pan is really hot, to nearly smoking, it would take you only 30 seconds to a minute to brown (or mildly charr) the bread.  After "frying" the bread, spread another light layer of the cream (this could be skipped ... your call, since it is your sandwich) and top the bottom part with the cheese.  Set aside, while you make your eggs.  

Using the same pan, add more butter or olive oil (yes, your call ...HAHAHAHA) slide the egg or eggs. (Yes, slide them form a bowl, because I break them open in a bowl first.  In this way, you avoid having to cook not so fresh eggs or have trouble fishing out the egg shells).  Make sure your pan is warm or nearing hot, but not burning (for my 10mm pan, it takes a around 2 minutes at high to warm it up).

Another to remember, is that the eggs should be at room temperature (over here, that would be 19-21C, but in the days that there were no fridges that would be 16-18C ... So, wine temperature at room is about 16C) or just not fresh out the fridge (I noticed that if I use cold eggs, the yolk tend to break while cooking and it cooks uneven). When I slide the egg in the pan, I usually lower the fire to medium to medium low after 30 seconds, and fry the egg for a minute to a minute and a half further. Make sure you cover the pan, as the stream would seal the top of the egg and leave you a nice runny yolk minus the snotty white on top (a tip the bf gave me, because he is the one who doesn't like the white to be runny).  

If you want your yolk a bit more cooked but soft orange still, fry it further for an extra 30-45 seconds in very low fire with the lid on the pan.  I find that 30 seconds is enough, but noticed that it will depend on your frying pan, the thickness and the alloy it has to retain the heat ... Still researching and comparing this with the non-Teflon type, but got no ceramic types except the Corning-ware one.

Anyway, back to my eggs ... HEHEHEHE .... I mean yours ... HAHAHAHA ... The eggs!  When done, slide them slowly on the bread with the cheese, to soften (or even melt it a bit), place a leaf or two oD fresh basil (for flavour and garnishing) then season with a bit of freshly grounded salt & pepper. 

Eet Smakkelijk!