Old Bay Egg and Brie Sandwich
Feel free to use your favorite bread. Adjust the amount of bread, eggs needed based off the amount of people being served. For a medium sized skillet, I cook two eggs at a time.
Ingredients
- thick slices of Sourdough bread
- unsalted butter
- 1 garlic clove, peeled
- large eggs
- Old Bay Seasoning
- Brie
- basil leaves, chiffonade
Instructions
- In a skillet, over medium heat, melt 2 tablespoons of butter. Place two to three slices of bread into the skillet. Turning the bread a few times, toast the bread until golden. Remove the bread from the skillet. Reduce the heat to medium-low.
- Add two to three eggs into the pan. Evenly top each egg with 1/4 tsp old bay seasoning. Cover the skillet and let cook for 3 to 5 minutes. Remove the lid and check the doneness of the egg. If the egg is cooked to your desired doneness, remove. If not, cover and continue to cook until done.
- While the eggs cook, rub the garlic clove onto the bread. Smear a hearty amount of brie onto the toast. Lay the cooked egg onto the bread, top with fresh basil leaves and serve warm.
