The Easter recipes we choose to cook are an important part of Easter day! Of course there are the marshmallow chicks, chocolate bunnies, and many egg hunts to be had, but sitting around the table with family and friends while enjoying a great meal is one of the best parts of Easter! If you’re looking for something traditional, be sure to stop at your local Zupan’s and pick up ham or lamb! Or, if you’re looking for something a little less traditional, try an Easter brunch featuring the recipe below!
Sergeant Preston’s Fried Egg Sandwich
Sustained only by fried egg sandwiches chock-full of bacon and wrapped in leather hide for easy eating, 1940’s radio good guy Sergeant Preston and his husky, Yukon King, captured bad guys, survived avalanches, and crossed the frozen North. This fried egg sandwich is deli-style, wrapped in waxed paper.
2 thick bacon slices (2 oz. uncooked), cut crosswise in half
1 small potato, cut into 1/4″ dice (about 1/3C)
Coarse (kosher) salt and freshly ground pepper
2 Sourdough bread slices
1) In a small heavy skillet, place the bacon slices in a single layer and cook over low to medium-low heat for 3 minutes. Add the diced potato and cook, turning often, until the bacon is crisp and the potato is golden brown, 7 to 8 minutes. Transfer the potato and the bacon to a paper towel to drain, leaving the skillet on the heat and as much of the drippings behind as possible.
2) Break the egg into the skillet and season with salt and pepper to taste. Cook over medium-low to medium heat, sunny side up, until the white is set but the yolk is still runny, about 4 minutes. Using a spatula, gently remove the fried egg and set aside.
3) Place the bread slices in the skillet and fry until toasted on one side, about 1 minute.
4) To assemble, place one bread slice, toasted side down, on a plate. Place the bacon slices on it, then the egg. With a knife, break the yolk and spread it across the white. Sprinkle the potatoes over the egg and top with the other bread slice, toasted side up.
5) To serve on the run, wrap the sandwich deli-style in a paper towel, butcher paper, or parchment paper. To eat at the table, serve on a plate with a knife and fork.