Egg on a Roll

When I moved to New York six years ago, there were more than a few culinary idiosyncrasies that confused me. I didn’t get everyone’s obsession with pizza and bagels, and it took me about three years to order one of the so-called “egg on a roll” concoctions. These $1.95 sandwiches are sold at just about every deli, bodega, or food truck; you can get 2 eggs on a roll, egg and cheese on a roll, or any other combination you can think of. They also happen to be an amazing remedy when you had one too many to drink the night before — which is probably exactly why New Yorkers are so fond of them.

Egg and cheese on a roll

Ingredients:

2 farm fresh eggs
Sharp cheddar cheese
Ciabatta roll or bread of your choosing
Butter
Olive oil
Sea salt and pepper

Heat some olive oil in a pan, fry your eggs. I like to use the top of a mason jar to make they around and fit nicely in my sandwich. Cut your roll in half, put a little butter on one side and slices of cheddar on the other, then place both halves open face under the broiler. Once the cheese has melted, top with eggs. Sprinkle with salt and pepper.

Enjoy on the couch reading the Sunday Times or watching a really bad good movie.

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3 comments

  1. I agree. These are good on a Sunday morning especialy after a late night out. Your ingredents look alot better then the velveta the deli uses. Ugh!


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