Recipe: Peanut butter-mayo-fried egg sandwich
Jan Houghtaling of Newago, Grand Rapids Press
1 large egg
2 slices sandwich bread
2 tablespoons peanut butter (crunchy or creamy)
Mayonnaise for spreading
PREPARATION: Heat a non-stick skillet at medium heat until just hot enough to sizzle a drop of water. Gently slip egg into the skillet. Reduce heat to low. Cook slowly until whites are completely set and yolk begins to thicken but is not hard (turning eggs gently to cook both sides).
Spread the peanut butter on 1 side of 1 slice of bread. Spread the mayonnaise on 1 side of the remaining slice. Lay the fried egg on the peanut butter and top with the other slice of bread, mayonnaise side down.
Nutrition information per sandwich: 449 calories, 30 grams fat, 18 grams protein, 29 grams carbohydrate, 4 grams fiber, 215 milligrams cholesterol, 549 milligrams sodium.