




		B&O Egg Sandwich This sandwich recipe comes from Grafton, West Virginia. A visit to a railroad tower led to a conversation about the railroader's favorite food, a egg sandwich, which was had every day for lunch! A easy and delicious sandwich, popular with everyone, for any occasion! Items Needed: (for 1 large pan of custard) 1 or 2 large eggs 2 pieces of toast 1 or 2 tablespoons butter Kraft Miracle Whip Salad Dressing Salt & Pepper to taste Melt 1 or 2 tablespoons of butter in a 8-inch non-stick omelet pan or skillet over medium heat. Break open eggs into pan and immediately reduce heat to low. Cook slowly until the whites are completely set and the yolks begins to thicken, but are not hard. Break open yolks and flip over for 15 seconds until cooked. ***Do not salt eggs before or during cooking. Salt can cause the eggs to become tough tough during cooking, so for best results salt eggs (if desired) only after cooking. Toast bread, place eggs on toast, and spread Kraft Miracle Whip Salad dressing on one slice of the toast. Salt and Pepper to taste and enjoy!