Taste of the Ozarks: Egg lady recipes

Egg Salad Sandwich
Chop up a half-dozen hard-cooked eggs. While warm (or not) stir in enough mayo to make the stick together, salt/pepper. Add pickle relish or not; a small amount of mustard, or not. Spread between slices of bread which have been buttered (I love butter), add lettuce for crunch.

The Fried Egg Sandwich
Fry an egg, don’t leave the yolk too runny or it’ll run down your chin when you eat the sandwich. Lay the fried egg on bread (a hamburger bun is nice, it’s already round), put mayo or butter on the bread first. A slice of cheese on top of the warm egg is a nice touch, or top with lunchmeat, a leftover cooked hamburger (an ‘eggburger’) with pickles, lettuce, slice of onion and tomato.

“Spanglish Sandwich”
Make a bacon/lettuce/tomato sandwich, using toasted bread. (Spread toast w/mayo before adding other fillings). Then top the lettuce/bacon/tomato stack with a slice of cheese, and on top put an over-easy egg - this time, you want the yolk to spill out a bit to unify the other fillings. Slice in half before serving. A “rustic bread” was the choice for the movie, either white bread or brown. Rustic means homemade-like, coarse, solid.

Cheese Sandwich Soufflé
Butter for greasing the baking pan
8 slices homemade-style white or wheat bread, crusts removed (or dried-up bread as mentioned)
¼# thinly sliced cheese (Gruyere, cheddar, provolone, mozzarella, or “American Cheese”, whatever.
2 ounces thinly sliced cooked ham, prosciutto or smoked turkey, or other meat you have on hand.
3-4 eggs
¼ tsp. salt
2 cups whole milk

In a lightly buttered 8” square baking dish, arrange 4 slices bread on the bottom, trimming the slices if necessary to fit snuggly in one layer. Lay the cheese and meat on top of the bread, then lay another 4 slices of bread on top. Beat the eggs/salt/milk. Pour over the sandwiches, and refrigerate at least an hour (I did it for 40 minutes, was fine), or covering with plastic wrap and put in refrigerator overnight is OK too.
Bake at 350 degrees in the middle shelf of the oven, uncovered, until browned on top. Will take about 45 minutes or longer if totally chilled. With a spatula, place each sandwich on a plate to serve right away.
Recipe courtesy of the Virginia Egg Council, originally found in a grandmother’s handwritten recipe file.