The key to this sandwich is the hard fried egg. Make it crusty or not depending on the person’s preference. Salt and lots of black pepper add considerably.
As kids we usually had plenty of eggs from the few chickens that wandered around our farm. About 1957 our family even tried making a living selling eggs. We had hundreds of chickens caged up in a big barn. We can’t remember it improving our quality of life, but we definitely had enough eggs to eat.
© 1997, 1998, 1999, 2003 Portia Isaacson Bass and Veta Leigh. All rights reserved.