Fried Egg Sandwich

The simplest protein of all. Farm families with chickens always had eggs, and a fried egg on bread with salt and a smear of lard or butter cost almost nothing. Fried in cast iron with bacon grease until the edges laced and crisped, yolk still runny, and laid on thick homemade bread — this was breakfast and lunch and sometimes supper. The honest, humble egg sandwich that sustained millions.

Ingredients

• 2 large eggs
• 1 tsp bacon grease or butter
• 2 slices thick bread
• Salt and black pepper
• Optional: yellow mustard, slice of onion

Directions

1. Heat cast iron skillet over medium-high heat.
2. Add bacon grease — it should shimmer immediately.
3. Crack eggs directly into the hot grease.

Season with salt and pepper immediately.

1. Cook until the white is fully set and the edges are lacy and slightly crispy — 2–3 minutes. Yolk can be runny or broken and cooked through, depending on preference.
2. Slide eggs onto one slice of bread.

Add mustard or onion if using.

1. Top with second slice and eat immediately, or wrap tightly and pack while still warm.

Notes

Bacon grease in the cast iron skillet is essential — the flavor of eggs fried in butter is different from eggs fried in bacon grease, and the bacon grease version is the authentic Appalachian preparation. The lacy, crispy edges that form in very hot grease are a sign the temperature is right. Mountain families valued eggs so highly they were often traded at the general store.