Emma and Rosemary are twin sisters who have fond memories of making Toas-Tite sandwiches after school in the ’50s. They originally found us back in 2009 and we have loved every one of their comments. Now here we are in 2013 and Boy and I have been so tardy on actually trying out one of their favorite sandwiches – an egg sandwich!
This post is dedicated to these two wonderful ladies who inspire us and share the joy of Toas-Tites with those they love.
The Egg Toas-Tite Sandwich
- 2 slices of bread (we chose a French white)
- 1 raw egg
- Cooking spray
- Salt and pepper to taste
- Prep your sandwich grill by spraying the inside with cooking spray.
- Place one slice of bread in one of the clamshells of your grill.
- Crack your egg into a bowl to ensure that you get a good egg with no broken yolk.
- Press your bread down into the clamshell to make sure you have a bit of a dip in the middle of the bread where your egg will go.
- Pour the egg on top of the bread.
- If you’d like, sprinkle a bit of salt and pepper on top of the egg.
- Carefully place the second piece of bread on top of the egg.
- Close the grill and trim the edges of the bread.
- Over medium heat, toast your sandwich for 4 minutes on each side, flipping the grill every 2 minutes.*
- Take the sandwich out of the grill, let cool, and enjoy!
Notes from the Kitchen
* Depending on whether you like your yolk a bit runny or fully cooked, you may want to adjust the cook time. Boy and I both like a soft yolk so for 4 minutes on each side over medium heat was great for us but if you’d like a fully cooked yolk, you may want to up it to 6 or even 8 minutes on each side or increase the heat.
This sandwich is so simple and so divine. Of course, pairing it will some bacon never hurts but I have no doubt, this sandwich will become a breakfast, lunch, and maybe even brinner regular.
Thank you so much, Emma and Rosemary, for everything you’ve shared with us!