This is a super easy, fast dish I’ve been making for several years as a way to prepare dinner quickly. The Italian Egg Sandwich is a traditional Italian sandwich, which I found in Giada de Laurentiis’s Everyday Italian cookbook. It has three basic elements: a fried egg, some marinara sauce, and a piece of toasted bread. Cheese is optional, because the sandwich has a lot of flavor even without it, but here I used grated parmigiano reggiano. Giada’s recipe calls for rubbing the bread with a clove of garlic for added flavor, but I normally don’t do this because my marinara sauce already has plenty of garlic.
Italian Egg Sandwich
Time: About 10 or 15 minutes
Servings: 1 (simply multiply the ingredients amounts if you need additional servings)
1/4-1/3 cup chunky, thick marinara sauce (here I used the Salsa All’Arrabiata I featured in my last post, but use whatever you prefer)
Some grated parmigiano reggiano (you could alsouse any other type of grated cheese you have on hand, or none at all)
Salt and pepper to taste for the egg
A slice of good quality bread. Below is a picture of the bread I used. You can find bread like this at most grocery stores these days. A ciabatta roll would work, as would a big slice of baguette.
Step one: Heat some olive oil in a small skillet over medium heat.
Step two: As the olive oil heats, slice the bread and toast.
I used a serrated knife to slice the bread, as shown below. If you use a straight-edged knife, you’ll just squish the bread.
Step three: Crack the egg into a small dish and add a pinch of salt and pepper. I do this instead of breaking the egg directly into the pan because sometimes I end up with little pieces of egg shell in the pan. Then, pour into the pan and cover.
The egg will take about 5 minutes or so, perhaps less. I like the yolk to be a bit runny, with the white just set, but you may want your egg to be more thoroughly cooked. If so, just add a few minutes to the cooking time. Make sure the heat is not higher than medium, because the bottom of the egg will burn before the top is cooked.
Step four: Pop the sauce in the microwave to heat, for 1-2 minutes. It is important for the sauce to be thick and not overly runny, because if it’s too runny it will make your bread soggy. Spread on top of the toasted bread, and add the cheese on top of the sauce if you’re using cheese.
Your egg will look about like this when it’s done:
Step five: Place the egg on top of the bread, and voila, you have the Italian Egg Sandwich. I find it helpful to use a knife and fork to eat this, but by all means eat with your hands if you want! I found this sandwich to be just enough the night I made it for dinner, but if you need something more, make two, or pair the sandwich with a soup of some type or a salad.