Amish Egg Sandwich
Amish Egg Sandwich
4 slices of homemade bread
12 slices of bacon
1 small onion, chopped
1 small can mushrooms, chopped
Grated cheese (cheddar, Swiss, parmesan)
4 fresh eggs
Cook the bacon in a large pan until crispy. Remove bacon and place on a paper towel to drain grease and set aside. Saute the onion and mushrooms in the bacon grease left in the pan until the onions are clear. Remove from pan and set aside.
Scramble eggs with a table spoon or so of milk in bowl; salt and pepper to taste. Add onions and mushrooms and cook the eggs until just set.
Toast the bread, lightly butter both sides and place on a cookie sheet.
Put three bacon slices on each piece of bread, divide scrambled eggs into four equal parts and place on the bread slices. Cover the top with the cheese and broil until cheese is melted and lightly browned. The eggs can also be garnished with chopped red or green peppers or spices (paprika or cayenne).
