Fried Egg Sandwich

It's a lazy kind of morning today.  It's unofficially sweater weather, and I want nothing more than to snuggle up on the couch with our throw blanket and some coffee when I get up in the morning.  Since I'm in comfy cozy mode, let's go nostalgic with today's recipe.

My mom would make this sandwich for me all the time when I was little.  As I've grown up, there has always been a soft spot in my heart for this simple little guy.  As luck would have it, my sandwiches would never be quite the same as my moms.  Then one morning a few months ago, I got the secret.  I was sick and Mom came over to check one me/play with the boys to give me a break.  She made me this sandwich and I saw what I had been missing.  One of her favorite seasonings.  Score!  Now I can have a Mom sandwich anytime I want.  

One Year Ago: Banoffee Pie

Fried Egg Sandwich

Ingredients:
2 slices white bread
Mayonnaise
1 tablespoon butter
1 egg
Lawry's Seasoned Salt  {the secret ingredient}

Directions:

1. In a small skillet, melt butter over medium heat.
2. Crack egg into pan. Once white begin to set, break yolk and swirl around so white and yolk are mixed (but not beaten).  Flip egg over; move/fold egg into a size that will fit on your bread
3. While egg is cooking, toast bread in toaster.  Once cooked, spread each half with mayonnaise.
4. When egg is just about done top with a good sprinkle of Lawry's Seasoned Salt.
5. Put egg on toast, top with other slice of bread.  Feel like you're 6 again...in the best possible way.