How to Make Tom Rosenthal Broadchurch

Tom's Scrambled Egg Sandwich

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Recipe Summary Tom's Scrambled Egg Sandwich

My dad came up with this recipe years ago. Over the years, everyone I have shared this with always reacts the same way. First, they tell me 'that sounds awful!' After they eat it their story changes to 'that was amazing!' I know the idea of mayo and mustard on a scrambled egg disk sounds odd, but trust me; you'll love it. I know the cooking method for the eggs may be sacrilege for some folks; I just ask that you try it before changing it up.

Ingredients | Tom Rosenthal Broadchurch

2 eggs, beaten

1 tablespoon milk

1 pinch salt

2 tablespoons mayonnaise

2 slices bread, toasted

1 teaspoon prepared yellow mustard

Directions

Beat eggs, milk, and salt together in a bowl.

Heat a small nonstick skillet over medium heat. Cook eggs in hot skillet without stirring until set on the bottom, about 1 1/2 minutes. Flip eggs and cook without stirring until set on the other side, about 1 minute more. Remove from heat.

Spread 1 tablespoon of mayonnaise on each piece of toast. Spread mustard over mayonnaise onto each piece of toast. Place eggs on one piece of toast and top with remaining toast.

Info | Tom Rosenthal Broadchurch

prep: 10 mins cook: 5 mins total: 15 mins Servings: 1 Yield: 1 egg sandwich

TAG : Tom's Scrambled Egg Sandwich

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