Michael’s Egg Sammy
A recipe. A ritual. A light belief system.

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2–3 eggs per Sammy
Because some mornings call for restraint and others call for abundance.

3 slices of bacon per Sammy
Into the oven they go: foil-lined baking sheet, 425° for 18 minutes.
Important note: Kathryn NEEDS extra crispy, almost burnt bacon. This is not a preference, it’s a requirement.

1–2 slices of cheese of your choice
I can’t resist a buffalo cheddar cheese. Once you try it, you’ll never use anything else. You’ve been warned.

A seeded bakery roll
Non-negotiable. This sandwich deserves a proper foundation.

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Now we cook.

Whisk your eggs in a large bowl.
Commit to it.

Add a splash of water, continue to whisk until you see bubbles along the edge of the bowl.
That’s how you know you’re doing it right.

On low heat (low and slow, this takes time), in a large frying pan, add 1 tablespoon of butter.
Patience is the secret ingredient here.

Continuously move the eggs so they don’t stick to the pan.
These eggs want attention. Give it to them.

Remove from heat for 8–10 seconds if you notice sticking, continue to move those eggs.
There is no shame in pulling back and regrouping.

Once the bottom of the eggs are about 70% cooked, add salt and pepper to taste. DO NOT season the eggs before this point. Go on to scramble the eggs.
Timing matters. Discipline matters.

Check on that bacon. It should nearly be at Kathryn’s crisp™️.
Maybe 3–5 more minutes there. Trust your eyes.

Divide your (now about 90% done) eggs. Place that cheese on top of each portion, place a lid on top of the pan to melt the cheese.
I recommend killing the heat here.
Give it about 2–3 minutes. Let the magic happen.

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Plate your eggs on the sliced bakery roll.

Top with Kathryn’s crisp™️ bacon.

Add hot sauce if you’re feeling it.
No pressure.

Tell me this is the best egg sammy you’ve ever had in your entire life.