Fried Bologna, Egg on Challah Bread with an American Cheese Rarebit Sauce

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Fried Bologna, Egg on Challah Bread with an American Cheese Rarebit Sauce

  • Serves
Author Notes

The best kitchen technique my mother taught me was to be a gracious guest and eat what you were served by your host. That being said I tried many things that my mom would not have fixed and some of these things are early food memories, for better or worse. My mom is an excellent cook but I have never cooked at her side. I guess I was the youngest and it just didn’t happen for whatever reason, really I probably wasn’t interested when I as young. I will never forget the first time I had fried bologna. I was watching some TV show and they ate it on the show. I thought I had seen the most amazing culinary treat ever. I went to the kitchen and made one and was shocked to find bologna was even better hot. I used to save my school lunch money, for things I shouldn’t have been buying, and came home from school starving. My mom wouldn’t make me anything to eat because it was my fault I was hungry. She didn’t care if I made something myself and therefore fried bologna became a staple. This is my ode to the days of old, I don’t eat one of these often but when I do this is how I want it served. —thirschfeld


  • 4

    thin slices of good garlicky German bologna, French garlic sausage, or mortadella

  • 2

    slices of Challah, toasted

  • 1

    large egg

  • 1/3 cup

    heavy cream

  • 1 1/2 teaspoons

    Nathan’s mustard

  • 3/4 cup

    grated white American cheese

  • 3 dashes

    Worcestershire sauce

  • 2 dashes

    Crystals Hot Sauce

  • 1 tablespoon

    canola oil

  • 1

    green onion, sliced

  1. Place a small sauce pan over medium heat and add the cream and mustard. Bring to a boil and then reduce the heat. Add the Worcestershire, hot sauce and cheese. Stir to combine and continue to heat until the cheese is melted. Remove from the heat and keep warm.
  2. Place a medium saute pan over high heat.
  3. Fold each piece of bologna in half and then into quarters so it looks like a triangle. Place the four triangles into the hot saute pan and sear until it looks like a hot dog that was over cooked on a campfire. Remove the bologna and place it on the bottom slice of Challah and top with the remaining toasted bread.
  4. Reduce the heat on the pan and add the oil. Fry the egg to your desired doneness.
  5. Pour the desired amount of sauce over the top slice of bread and then top with the egg and green onions. Serve with an ice cold Pepsi, or Coke if you must.

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