I laughed when I saw this thread! This past weekend, my husband and I went on an overnight road trip to see a show. We love the backroads, and generally try not to get on the freeway if we can help it (we like scenery). In a little town, there was a diner we stopped at to ask about our route, and on the menu they had a fried egg sandwich. I commented to my husband that I hadn't seen a fried egg sandwich listed on a menu for years...and I come home to find someone has started a thread about them! I often take my breakfast with me in the morning, because my tummy just doesn't like food unless I've been up and about for a good 3 hours. One of my favorites is a fried egg sandwich, on an English muffin or rye bread, with melted Tillamook Sharp Cheddar, crisp bacon, and ketchup. It tastes good hot or cold, so I can eat it when I'm ready. If I have a bit of leftover Hollandaise sauce, a ripe avocado or some sun dried tomato & olive tapenade, I substitute one of them for the ketchup.

Here is a delicious one by Jacque Pepin: Egg and tomato gratin 6 large eggs, preferably organic and free-range 2 Tbs good olive oil 2 medium onions, thinly sliced 4 tsp chopped garlic ¾ tsp dried thyme leaves ½ tsp salt ¼ tsp freshly ground black pepper 1 14-ounce can whole peeled tomatoes, roughly chopped and juices reserved 2/3 cup grated gruyère (or other good-quality Swiss-style) cheese 1. Place the eggs in a saucepan and add cold water to cover. Bring to a boil over medium-high heat, reduce to a simmer, and let cook for exactly nine minutes. Immediately (and carefully) pour the hot water out of saucepan and run cold water over the eggs. Transfer the eggs to a bowl filled with ice water and let sit for 10 to 15 minutes, until thoroughly cooled. Peel the eggs, and cut each of them into four wedges. Arrange the wedges in a 6-cup-capacity gratin dish or baking dish. 2. Heat the oven to 400 degrees. Heat the oil in a large skillet over medium-high heat until hot but not smoking. Add the onions, and sauté for about two minutes; then add the garlic, thyme, salt, and pepper. Add the tomatoes and their juice, bring the mixture to a boil, reduce the heat, and simmer, covered, for 4 minutes. 3. Pour the onion and tomato mixture over the eggs in the gratin dish and sprinkle the cheese evenly over the top. Bake for 10 minutes; then turn on the broiler and broil the gratin 3 or 4 inches from the heat source for 2 or 3 minutes, just to brown the top. Serve. Serves four.

The onions are kind of big if they're supposed to be 1" pieces. Wonder if the onions should be sauteed in the butter/olive oil, then mixed in with the eggs, etc.? Or more likely, all the ingredients should be put in a processor & processed into a spread consistency.

I immediately think of devilled eggs, hard boiled eggs for egg salad and a favorite of my DH, remove the yolks from the hard boiled eggs and stuff the indentations with salsa. Now, I can't eat salsa for breakfast but he can. I don't make the salsa in the recipe, I use my own home canned salsa. Store bought would do if you don't can your own. He also likes high protein pancakes (which also freeze well). High protein pancakes 6 EGGS 1 cup ricotta cheese 1/2 cup all-purpose flour 2 Tbsp. melted butter or vegetable oil 3/4 tsp. baking powder 1/2 tsp. salt 1/2 tsp. vanilla Beat eggs, cheese, flour, oil, baking powder, salt and vanilla in large bowl until blended. Heat lightly greased large nonstick skillet or griddle over medium heat until hot. Spoon 1/4 cup portion of batter (1 Tbsp. for silver dollar size) into skilletand cook until golden brown, turning once. Serve with your favorite syrup or preserves, berries or fruit, or sliced bananas and chopped pecans. Huevos Ranchero (From Simply Recipes) Olive oil 1/2 medium onion, chopped (about a half cup) 1 15-ounce can whole tomatoes, preferably fire-roasted, if you can get it (or 1 -2 large fresh vine-ripened tomatoes, when in season) 1/2 6-ounce can diced green Anaheim chiles Chipotle chili powder, adobo sauce, or ground cumin to taste (optional) 4 corn tortillas Butter 4 fresh eggs 2 Tbsp fresh cilantro, chopped (optional) Make the sauce first by softening the onions in a little olive oil in a large skillet on medium heat. Once translucent, add the tomatoes and the juice the tomatoes are packed in. Break up the tomatoes with your fingers as you put them in the pan. If you are using fresh tomatoes, chop them first, then add. Note that fresh tomatoes will take longer to cook as canned tomatoes are already cooked to begin with. Add chopped green chilies. Add additional chili to taste, either chipotle chili powder, adobo sauce, regular chili powder, or even ground cumin. Bring to a simmer, reduce heat to low, and let simmer while you do the rest of the cooking, stirring occasionally. Reduce to warm after it has been simmering for 10 minutes. Add salt to taste if needed. Prepare the tortillas. Heat the oven to a warm 150°F, place serving plates in the oven to keep warm. Heat a teaspoon of olive oil in a large non-stick skillet on medium high, coating the pan with the oil. One by one (or more if your pan is big enough) heat the tortillas in the pan, a minute or two on each side, until they are heated through, softened, and pockets of air bubble up inside of them. Then remove them and stack them on one of the warming plates in the oven to keep warm while you continue cooking the rest of the tortillas and the eggs. Fry the eggs. Using the same skillet as was used for the tortillas, add a little butter to the pan, about two teaspoons for 4 eggs. Heat the pan on medium high heat. Crack 4 eggs into the skillet and cook for 3 to 4 minutes for runny yolks, more for firmer eggs. To serve, spoon a little of the sauce onto a warmed plate. Top with a tortilla, then a fried egg. Top with more sauce, sprinkle with cilantro if desired. Serve either one or two eggs/tortillas per plate, depending on how much you want to eat. Yield: Makes 2-4 servings, depending on your appetite. Annie I also freeze eggs, both raw and cooked. Breakfast burritos are nice to have in the freezer, you can take one out and pop it in the microwave for hurried mornings or even a quick supper. Mine are made with what I have on hand, scrambled eggs, cheese, bacon/sausage/ham/whatever. Sometimes I add onions or mushrooms if I have those. Roll up in flour tortillas like a regular burrito and freeze. DH eats those with salsa too, but I take mine straight! Annie