Egg Sandwich - Cooking Kosher

cheese

🥗Healthier: avocado

💰Cheaper: processed cheese

Avocado offers healthy fats and a creamy texture.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is heart-healthy and adds flavor.

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess.

bread

🥗Healthier: whole grain bread

💰Cheaper: white bread

Whole grain adds fiber and nutrients.

Turn on the induction burner to medium heat.

Chop the onion into chunks.

Peel the garlic by smashing it on the cutting board and then chop off the ends.

Add a chunk of butter to the pan and let it melt.

Add the chopped onion to the pan and toss it around.

Crack the eggs into a cup and check for blood spots.

Mix the eggs until homogeneous.

Add the chopped garlic to the pan with the onions.

Season the onions and garlic with salt and black pepper.

Spread the onions and garlic evenly across the bottom of the pan.

Pour the mixed eggs into the pan and give it a swirl.

Lower the heat and let the eggs set without touching them.

Use a spatula to round the sides of the eggs and let the uncooked egg flow underneath.

Season the eggs with salt and black pepper.

Once the first side is cooked, carefully flip the eggs.

Add cheese on top of the eggs and let it melt.

Slice the challah roll in half and drizzle olive oil on each side.

Sprinkle salt and pepper on the challah roll.

Toast the challah roll on the hot cast-iron skillet.

Assemble the sandwich by sliding the eggs with melted cheese onto the toasted challah roll and covering it with the other half.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens