Bologna Sandwich Megas

This is a new take on breakfast that combines a lunch favorite. This recipe combines a Tex-Mex favorite (megas) with a Southern one (fried bologna sandwich) to make a new and interesting meal. Two pieces of wheat bread pan toasted in butter, are placed on the side for each serving. Depending on portion size, this recipe should serve up to 3.

2 large eggs

6 corn tortillas

1/8 teaspoon salt

1/8 teaspoon black pepper

2 large eggs

Vegetable oil (as much that is needed to get the crispness desired)

2 pieces of regular cut bologna, torn into pieces

6 pieces of wheat bread

3 tablespoons of unsalted butter

A nonstick pan

A cookware spoon

During the first step, you will need to get your pan hot enough before you add the vegetable oil. Add the amount of vegetable oil you think you will need as this may vary depending on your pan size. The oil should be separating in the pan like seen in the picture before you add the pieces of corn tortillas.

Tear up the corn tortillas and add to the hot pan. Allow to crisp as much as you prefer. Depending on the size of the pan, you can add more oil if the tortillas soak most of it up before you add the 2 large eggs.

Add the two large eggs. To the eggs, add 1/8 teaspoon of salt and 1/8 teaspoon of ground black pepper. Mix in with other ingredients.

Tear up two pieces of regular sliced bologna and cook thoroughly. If you have ever had a fried bologna sandwich and like it crisp, add more oil if necessary to get the bologna pieces as crisp as you like it. Move the contents of the pan to a new container. Clean and wipe out the pan with a paper towel.

Add 1 tablespoon of unsalted butter to a hot pan, per two slices of wheat bread. Use the butter to toast the bread on each side. Repeat this step until all 6 pieces of wheat bread are toasted.

Depending on portion size, this recipe should deliver about 3 servings. Provide two pieces of toasted bread per serving of megas and bologna.