Cheesy Egg Sandwich with Crispy Potato

This cheesy egg sandwich with crispy potato is sure to please any breakfast guest.

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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.