by thirschfeld
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Photo by thirschfeld
thirschfeld's Notes:
Expand4 thin slices of good garlicky German bologna, French garlic sausage, or mortadella Ask a question about this ingredient
2 slices of Challah, toasted Ask a question about this ingredient
1 large egg Ask a question about this ingredient
1/3 cup heavy cream Ask a question about this ingredient
1 1/2 teaspoon Nathan's mustard Ask a question about this ingredient
3/4 cups grated white American cheese Ask a question about this ingredient
3 dashes Worcestershire sauce Ask a question about this ingredient
2 dashes Crystals Hot Sauce Ask a question about this ingredient
1 tablespoon canola oil Ask a question about this ingredient
Place a small sauce pan over medium heat and add the cream and mustard. Bring to a boil and then reduce the heat. Add the Worcestershire, hot sauce and cheese. Stir to combine and continue to heat until the cheese is melted. Remove from the heat and keep warm.
Ask a question about this stepPlace a medium saute pan over high heat.
Ask a question about this stepFold each piece of bologna in half and then into quarters so it looks like a triangle. Place the four triangles into the hot saute pan and sear until it looks like a hot dog that was over cooked on a campfire. Remove the bologna and place it on the bottom slice of Challah and top with the remaining toasted bread.
Ask a question about this stepReduce the heat on the pan and add the oil. Fry the egg to your desired doneness.
Ask a question about this stepPour the desired amount of sauce over the top slice of bread and then top with the egg and green onions. Serve with an ice cold Pepsi, or Coke if you must.
Ask a question about this step1) Yum 2) Are you sure you are not actually a professional photgrapher?
I was a photographer, walked away from the business to become chef. Now I find it is a nice skill to have in addition to cooking.
The fact that you can make bologna look this good is a testament to your abilities as both a chef and a photographer. I never thought I'd say bravo to bologna but Bravo!
Is it too early for breakfast yet? (2:30 a.m) Sooo good looking, like your challah toast touch.
This is a much classed up version of the fried bologna sandwiches of my youth!! Both your picture and recipe look fabulous. Fried bologna and egg sandwiches were a favorite of mine that a friend of mine and I started making ourselves when I was about 9 or 10 years old. I'm trying your version soon!
Rick Field is the founder of the pickle company Rick's Picks.
all right, but it's gotta be a diet wild cherry Pepsi! This looks so seriously good. I had dinner, but now I want this!