- 1 large store-bought hamburger bun
- Vegetable oil, for frying
- 2 large slices mortadella, sliced ¼” (6mm) thick
- 2 large eggs
- Kosher salt, to taste
- 1 slice provolone cheese
- 1 slice American cheese
- Softened unsalted butter, for toasting bread
Cheap & Easy Breakfast Sandwich
Even a college student can eat well with Joshua Weissman's quick & easy recipes.
Prep
5 minutes
Cook
10 minutes
Total
15 minutes
Serves
1
people
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Ingredients
Directions
- Split the bun in half lengthwise, if it’s not already split. Trim about ¼” (6mm) off the top part of the bun, so it has a flat surface. Then flip the buns so the cut inside of both sides of the buns is now facing outside.
- Heat a large nonstick skillet over medium-high heat. Add enough oil to coat the bottom of the pan. Sear each slice of mortadella for 1-2 minutes per side until lightly browned and crispy. The mortadella will puff up like a parachute. You can either weigh it down with another pan, or a heat-proof vessel, or snip the perimeter of the meat on the 4 opposing sides to make it lay flat. Remove to a cooling rack set over a baking sheet and reserve. No need to clean the skillet as you’ll use it again to cook the eggs.
- Into a medium bowl, add the eggs. Season with salt and whisk until homogenous.
- Heat the same nonstick skillet over medium heat, adding more oil to coat, if needed. Pour the eggs into the skillet, swirling them around to ensure even cooking. Using a rubber spatula, drag the eggs from one side of the pan up toward the center, then tilt the pan and allow the uncooked eggs to spill into the surface of the skillet. Once the eggs are about 90% cooked, add a slice of provolone in the middle of the eggs. Fold in the sides so they’re completely covering the cheese, like a 4-fold square envelope. Remove the egg to the cooling rack with the mortadella. Once again, reserve the nonstick skillet.
- Spread butter onto the cut-sides of the inverted burger bun.
- Heat the same nonstick skillet over medium heat. Place the buns, greased-side down, in the skillet and toast until browned and crispy.
- To build the sandwich, flip the buns over in the skillet. On the bottom half, place a slice of American cheese. Top with the egg and both slices of toasted mortadella, lightly folded. Finish with the toasted top-bun.
- Allow the sandwich to toast in the skillet for 1 additional minute. Remove from the skillet. Cut in half to serve and enjoy.
