I have been thinking about egg sandwiches for almost a week now. It seems no matter how much I cook or how many recipes I try the simple pleasures bring the greatest satisfaction and, in fact, are the things I crave again and again.
Even the very idea of the egg sandwich seems simple, but when you start having the egg sandwich conversation with others, you will find it is a deeply personal issue. Seriously, you think the barbeque debates rage on (wet vs dry, pork vs beef, mustard vs vinegar vs tomato) try getting a consensus on the egg sandwich and you will find passionate responses as varied as the responders.
Personally, my ideal egg sandwich consists of a beaten egg that’s fried in butter, sprinkled with kosher salt and freshly ground black pepper. Said egg, ideally, would be placed between two slices of super fresh off the shelf white bread (you know when it’s so fresh it sticks to your teeth? I love that!) The bread should be slathered with mayonnaise (both sides). Cut the finished sandwich on the diagonal and you have absolute perfection…the simplest of simple pleasures.
But that’s my version of egg sandwich perfection…what about you? Do you want your egg beaten & fried like mine, over easy, poached, scrambled, boiled & sliced? What about seasonings? Salt & pepper only or do you venture into herbs and/or spices? What is you condiment of choice? Do you prefer mayo, butter, mustard, a combination of these or something else altogether? And the bread, let us not forget that vital detail. Are you a white bread fan, too? Perhaps you favor wheat or something special from the bakery like sourdough, sunflower, croissant, rye pumpernickel swirl?
So share, if you will, how you roll when egg sandwich time rolls around in your house. As for me, this post must end, because there is a loaf of super fresh white bread on my kitchen counter waiting to be part of that simple pleasure I’m having for dinner tonight.
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3 comments:
My favorite egg sandwich starts with a fried egg (over hard), seasoned w/ Cavender's Greek Seasoning. Then placed between 2 toasted slices of rye bread slathered with melted butter. I add a little dollop of good ol' French's yellow mustard and am in heaven!!!
Yes, fried egg sandwiches are a bit hit in our house too. I love breaking open that egg, watching it spread out in that sizzling butter, each egg forming into it's own beautifully unique shape. One quick flip over and then onto that already buttered Everything bagel!
I roll with you baby! Beat the egg, fry in butter, apply to white bread slathered in butter. Sometimes I toast the bread, but if it's really fresh - yum!
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