Side-of-the-Road Egg Sandwich

Approximately 600 calories per person for two people – two sandwiches

  • Prep time: about 12 minutes
  • Cook time: about 25 minutes

This is our favorite mid-day road-side meal. It’s more satisfying than junk food. If times get hard, we could sell these babies at truck stops. The tang from the mustard blends so well with the onions and sharp cheese. It’s a flavor bomb. And with the egg, it’s an over-the-top pleasure to dredge the buttery crust into the runny yolk. Have plenty of napkins ready for this one!


  • 2 Eggs
  • 4 ounces of sharp Pepper Cheddar Cheese, grated.
  • 4 slices of Dave’s Killer Bread
  • 4 Ounces Onion – sliced super thin
  • 3 pats (Tbsp) of butter
  • 4 teaspoons (tsp) of Stone Ground Mustard
  • 1 Jalapeño, sliced thin, unless using jalapeño cheddar. 


  • Prepare the bread. Spread each slice evenly (edge-to-edge) with 1 tablespoon of mustard.  
  • Layer each slice with grated cheese…  
  • Then a layer of onion…  
  • Then, do it again – another layer of cheese and then onion
  • Put 2 pats of butter in a pan.  
  • Turn on the stove to the lowest flame. 
  • Place 2 slices in the pan directly on top of the pat of butter.
  • Slide the slices gently around the pan as the butter melts to insure all the butter is evenly distributed on the bread.
  • Too much butter will make the sandwich soggy. 
  • Place the lid on the pan.
  • Allow the cheese and onion to melt together.
  • The cooking is finished when the cheese melts around the onions. 
  • This doesn’t go fast.
  • After the slices grill in the covered pan for about five minutes, you can help the process along by lifting the lid and pressing lightly with a spatula  
  • Set the grilled slices aside and repeat the process with the remaining two slices.
  • The pan will be hot now, so the second sandwich will cook faster. 
  • When the second pair are done, remove the pan from the flame and place all four slices inside the lid pan.
  • Cover to keep warm.
  • Place one pat of butter in the skillet.  
  • Turn the heat on high.  
  • When the butter is melted, break two eggs into the skillet. Salt and Pepper.  
  • When the eggs begin to sizzle pour two tablespoons of water in the pan and immediately place the lid on top.
  • Turn off the flame.
  • Allow the eggs to steam for 3-4 minutes.
  • When the whites are cooked through and the yolk is mostly runny, they are done.
  • For jammy yolks, leave them in another minute. 
  • If you forgot to mustard the bread, that’s okay, do it now by simply dolloping it over the open faced sandwich slices and spread it across the melted cheese and onion.  
  • Now, place the egg open-faced on a slice and put the other slice on top – cheese and onion side inverted toward the egg like a traditional sandwich. 
  • Slice diagonally.
  • The egg yolk may run a bit.
  • If it does, good for you. Perfect.
  • Serve this glorious messy sandwich while hot. 

All of Living in Beauty Recipes

We are working on a series of recipes that are easy to fix in an RV and are approximately 600 calories per person for two people.

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