A quick breakfast from Cuban street cooking, the medianoche egg sandwich is made by placing eggs fried in butter inside a soft, slightly sweet medianoche roll. Its short cooking time makes it easy to prepare right before packing it in a lunchbox.
Fry the eggs sunny-side up in half of the butter and season with salt and black pepper.
Lightly toast the bread slices in the same skillet with the remaining butter.
Place the egg between the toasted bread slices and serve hot.
Be careful not to break the yolk while frying the egg; keeping it whole inside the sandwich makes for a neater cut. Allergens: contains wheat (gluten), eggs, and dairy (butter).
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