It’s a lazy kind of morning today. It’s unofficially sweater weather, and I want nothing more than to snuggle up on the couch with our throw blanket and some coffee when I get up in the morning. Since I’m in comfy cozy mode, let’s go nostalgic with today’s recipe.
My mom would make this sandwich for me all the time when I was little. As I’ve grown up, there has always been a soft spot in my heart for this simple little guy. As luck would have it, my sandwiches would never be quite the same as my moms. Then one morning a few months ago, I got the secret. I was sick and Mom came over to check one me/play with the boys to give me a break. She made me this sandwich and I saw what I had been missing. One of her favorite seasonings. Score! Now I can have a Mom sandwich anytime I want.
One Year Ago: Banoffee Pie
Fried Egg Sandwich
Ingredients
- 2 slices white bread
- Mayonnaise
- 1 tablespoon butter
- 1 egg
- Lawry’s Seasoned Salt {the secret ingredient}
Instructions
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In a small skillet, melt butter over medium heat.
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Crack egg into pan. Once white begin to set, break yolk and swirl around so white and yolk are mixed (but not beaten). Flip egg over; move/fold egg into a size that will fit on your bread
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While egg is cooking, toast bread in toaster. Once cooked, spread each half with mayonnaise.
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When egg is just about done top with a good sprinkle of Lawry’s Seasoned Salt.
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Put egg on toast, top with other slice of bread. Feel like you’re 6 again…in the best possible way.
