Fried Egg Sandwish with Caramelized Onions

By bakers_delight85

Ingredients

• Fried Eggs:
• 2 Tbsp. unsalted butter
• 1/2 medium to large onion, thinly sliced
• 1 Tsp. fresh tarragon or 1/2 tsp. dried, optional
• 4 large slices firm sandwich bread-white, whole wheat, multigrain, sourdough, pumpernickel, or other favorite
• 2 to 3 Tbsp. unsalted butter, softened
• 4 large eggs
• Additional unsalted butter or bacon drippings
• Salt and freshly cracked black pepper to taste

Details

Servings 2

Preparation

Step 1

Warm the butter in a skillet over medium-low heat. Add the onion and saute until the slices are beginning to brown and crisp in a few spots, 8 to 10 minutes. Stir in the tarragon if you wish. Keep the onion warm. Generously butter both sides of each slice of bread with the softened butter. Cook the bread on a griddle over medium heat until lightly brown and crisp on both sides, about 8 minutes total. Keep the bread warm. Crack each egg into a cup or saucer. Warm 1 to 2 Tbsp. of butter or bacon drippings on the griddle over medium heat. Nudge the eggs one by one gently onto the griddle, side by side. Salt and generously pepper the eggs immediately. Cook the eggs for 1 minute, sprinkling them with salt and pepper while they fry. Gently turn the eggs, puncturing the yolks so that they run a bit as they finish cooking "over hard," another 1 to 2 minutes. Arrange a slice of bread on each of 2 plates. Divide the onion mixture between them, then top each nest of onion with a pair of eggs and another toast slice. Serve immediately.