I miss @Steve Kroll.Other than the traditional country cast iron skillet breakfast recipes that I grew up with I would have to say that a version of Steve Kroll's shakshuka recipe tops the list.
I have to admit that when I make it it's more like an Italian or Mexican version of eggs benedict but it's in the same spirit as the original.
https://toriavey.com/toris-kitchen/shakshuka/
Well it's kinda a southern US thing. Which is why my Midwestern born and bred husband (I almost wrote bread, LOL) has never had one (his momma ain't southern neither).LOL - well, I'm now 79 and can honestly say I have never had a scrambled egg sandwich!
I have had a fried egg sandwich, twice, and can honestly say ... meh... just put them on a plate and toast on the side, thank you.
I do, however, love chopped egg or egg salad sandwiches.
I like egg salad sandwiches. I don't think they are as good as scrambled egg sandwiches, though. It's one of those nostalgia things from my childhood I guess. But hubby was pretty impressed. I think next time I will put it on white bread, though.I don't remember ever having a scrambled egg sandwich. I have had omelette sandwiches and hard boiled egg sandwiches, as well as egg salad sandwiches though. I forgot, I have also had fried egg sandwiches and poached egg on toast.
Fair enough on the omelet sandwich. Here in the US, many people don't like the classic style of omelet (omelette in most civilized countries, LOL) and insist it be stuffed with a variety of ingredients. I typically like a stuffed omelet quite well myself. So my scrambled eggs probably resemble your mother's style of omelet(te) quite a bit.For me, the choice of what kind of egg sandwich is based mostly on mood and convenience. If I have leftover omelette, that's what it will be. If I have hard boiled eggs or egg salad, that's what it will be. If I feel that I can tolerate tomato and have one, it will probably be the fried egg sandwich with tomato. It's such a delicious, ooey gooey, drippy mess to eat. I break the yolk of the egg while it's cooking, so it isn't outrageously runny. No nostalgia on the scrambled eggs for me. I grew up with a Danish mother who called her style of omelette scrambled eggs. And no white bread in any of my nostalgia either.
I whisk mine before they go in the pan and yes, I am very gentle with them. I also detest dry scramble eggs.@Jusa, when you make scrambled eggs, do you whisk the eggs together before they go in the hot pan? Do you scramble them in the pan or are you very gentle with them in the pan?
Yeah, that might be like my mum's Danish, "French omelette". An English friend taught me to make scrambled eggs. Put some butter in a sauce pan and heat it. When it's nearly all melted, add some milk. Then add the unbeaten eggs and start fork-whisking, vigorously until they are completely cooked. I quite like them scrambled that way, but the clean up is usually a bugger. There is a layer of cooked on eggs that needs hard scrubbing to get off.I whisk mine before they go in the pan and yes, I am very gentle with them. I also detest dry scramble eggs.