Egg Sandwich with Bologna, Gherkin Mayo, and Crispy Onions

Ingredients

• •½ cup mayonnaise
• •2½ tablespoons prepared horseradish
• •2 tablespoons minced gherkins
• •1 tablespoon lemon juice
• •½ teaspoon minced garlic
• •¼ teaspoon kosher salt
• •⅛ teaspoon black pepper
• •2 tablespoons all-purpose flour
• •to taste Kosher salt
• •to taste Black pepper
• •⅓ cup thinly sliced red onion rings
• •as needed Vegetable oil
• •2 rolls Kaiser or ciabatta rolls or brioche buns
• •1 tablespoon butter
• •6 slices Lancaster county sweet beef bologna
• •1 tablespoon vegetable oil
• •2 large eggs
• •to taste Kosher salt and black pepper
• •2 slices smoked white cheddar
• •to taste green hot sauce
• •Tabasco Green Pepper Sauce
• •to taste

Cooking Instructions

1. 1.

   Mix together all mayo ingredients in a medium bowl and set aside.

   5 min

2. 2.

   Fry the onions (if making): Season the flour with salt and pepper and toss the onions in the flour. Fill a small pot with oil to a depth of 1/2-inch and heat the oil over medium heat. Fry the onions, turning occasionally, until crispy and golden brown, 3 to 4 minutes. Drain on a paper towel lined plate and season with salt and pepper.

   10 min

3. 3.

   Heat a medium skillet over medium-high heat. Spread the cut sides of the rolls or buns with butter, and toast in the skillet over medium heat until golden brown; set aside. Add the meat slices to the skillet and warm until slightly crisped, 2 to 3 minutes per side; set aside. Add oil to skillet and gently fry eggs over medium-low heat, until egg white has set but yolk is still soft, 3 to 4 minutes. Season the eggs with salt and pepper. Place the meat on the bottom bun, followed by the egg, cheese, crispy onions, and hot sauce, if using. Spread the top buns with 1 to 2 tablespoons gherkin mayo and close the sandwiches. Serve immediately.

   15 min