Slapjack… Flapjack… Whatever you want to call it, this style of egg sandwich featuring our Free-Range eggs (although you can use any Farmers Hen House eggs – pasture-raised or free-range) is not only delicious, but also versatile in ingredients and quick and easy to make. Just need a decent spatula and a smooth technique to get that flapjack flip just right (check out video below!).
Share on facebook
Share on twitter
Share on pinterest
Share on email
2 Farmers Hen House eggs
2 slices of bakery sour dough bread
4 slices of manchego cheese
2 pieces of jamon serrano or prosciutto
10-15 thin slices of red onion
Small handful of fresh spinach
Salt and Pepper
In a sauté pan, add 1 tbsp. of butter and sauté red onions until just softened. Remove and set aside.
Whisk two eggs in a bowl.
In a separate skillet (cast iron works great), melt 1 tbsp of butter
Add the eggs and a pinch of salt and pepper, and lightly swirl it around the skillet until it forms a round shape. Allow the egg to slightly cook around the edges.
While the center of the egg is still wet, lay two pieces of bread back-to-back on the bottom sides and drizzle with olive oil.
Gently release the eggs from the edges of the pan. Once the egg edges are set, flip the egg and bread as one unit so the bread lays on the pan-side.
Lay cheese, jamon, spinach, and red onion on top of the egg.
Fold the bread over and continue cooking the bread on the pan until it’s golden brown. Repeat for both sides of the bread.