When I was a child, we used to visit The Lodge on our way up to Fraser’s Hill, a resort just outside Kuala Lumpur. I used to obsess about the egg sandwiches at The Lodge – they were the highlight of our trip! I thought about them for ages, and finally decided to make them one night when we were watching the World Cup. So easy and quick, but totally satisfying.
This recipe makes 4 sandwiches
- 8 slices white bread, toasted on the lowest setting
- Soft butter
- 5 eggs
- 1 egg yolk
- Salt and pepper
- Dash of milk or cream
Toast the bread very lightly – you basically just want to warm it and get a crisp exterior going. As soon as its been toasted, butter well.
Meanwhile, beat eggs, egg yolk, salt and pepper and a dash of milk or cream together. Use a fork, and don’t beat too crazily – you just want it combined gently.
Over medium heat, add a bit of butter to a non-stick pan, and add the eggs. Use a rubber spatula, and mix very gently. The eggs will be golden colored and very creamy because of the extra yolk. It should take only a few minutes before you have very gently scrambled eggs. Divide between four pieces of bread, top with a buttered slice of bread and press down well. Cut into half and serve immediately to grateful and hungry hoards.
delectable 
I tried this with really nice home baked bread, and it wasnt the same! You gotta do it with the squishy fake supermarket bread to get the true taste of memory 🙂 Sometimes you have to go lowbrow 😛