poor scientist. will blog 4 food.

the culinary adventures of a self-described foodie

My latest obsession: fried egg sandwiches

6 Comments

When it comes to eggs, I’ve always been a scrambled or hard-boiled kind of girl. But lately, I’ve ventured forth into the exciting, dangerous world of fried eggs. I can’t really explain why I’ve had an irrational loathing of undercooked egg for almost my entire life, but it prevented me from ever wanting an egg sunny side up or even  poached. Even more perplexing, I can’t remember what made me wake up one day a couple of months ago and think, “You know what sounds really good right now? A fried egg. Over toast.”

Since that fateful day, I have eaten dozens of fried egg open-faced sandwiches. I stick a slice of Milton’s Multigrain into the toaster, two if I’m super hungry. Then I drizzle olive oil in the pan, crack open an egg, sprinkle a little salt and pepper, and flip it at just the right time. When the toast is ready, I spread a layer of Smart Balance on top (butter would be better, but sadly, I’m a lactard). If I have an avocado, I’ll put a few slices on the bread,  then top it all with a perfectly cooked fried egg. For me, this means that the whites are just a little brown and the yolk a little runny. Inevitably, some yolk runs onto the plate, so the only solution is to sop it up with the last nubbin of toast.

What makes this whole experience even better is that I’ve been getting a steady supply of farm fresh eggs and avocados, courtesy of TC. If you’ve never had a farm fresh egg, I urge you to do so ASAP. They taste awesome and fry up superior to store-bought eggs. Plus, they’re probably better for you as well.

Author: Jen

Howdy! My name is Jen and I live in the San Francisco Bay Area. I like to eat, run, and blog, but not usually at the same time.

6 thoughts on “My latest obsession: fried egg sandwiches

  1. Ahhhh this one brings back memories, I’ve been eating fried eggs on toast since I was a little kid.

    You should now try the same with wafers, just plain ones. Here is how you can make them…

    Basic Ingredients

    1 tablespoon clarified butter, or mixture of vegetable oil and butter
    1 small onion, finely chopped
    2 or 3 green chillies, finely chopped
    ½ cup chopped fresh coriander leaves (cilantro)
    4 good handfuls of plain potato chips (Fresh ones)
    As many large eggs as you want to serve (This is good for 4)
    1 tablespoon (about) water

    Lets cook now:

    Heat oil/butter over medium heat in a non stick frying pan.

    Add the onion and let it soften, stir occasionally for a few minutes. Before it browns, add the green chillies, as soon as the mixture looks cooked, add the fresh coriander. Next add in, whole or partly crumbled potato chips (be careful you dont want them to small either) and mix all of it together.

    Make a few indents in the surface of the mixture, and crack an egg into each. Pour a tablespoon or so of water around the edges of the pan to generate some steam, cover the pan tightly, and let the eggs cook just long enough to set the whites without turning the wafers soggy. This usually takes me just about 3-4 minutes on very low heat.

    Remove and eat with toast/jams/ketchup or whatever you like.
    🙂

    Enjoy!

  2. I got into this trend while living in Italy. Here is the standard Umbria countryside method…

    Heat olive oil in a pan
    Sprinkle in either fresh or dried basil, oregano, thyme, and/or sage.
    Sprinkle in a few red pepper flakes and salt.
    Fry spices & salt
    Add the egg
    Fry it to your liking
    Serve with bread and an espresso

  3. My standard breakfast is fried egg over-medium, bacon, and pepperjack on an English muffin.

    For the epitome of Southern breakfast, fry the egg in bacon grease. It seems to brown more easily and taste delicious. In fact, whenever I make bacon, I store the grease and use the pan drippings to fry 3-4 eggs for sandwiches. In a delightful coincidence I don’t fully understand, the yolk generally remains runny even after a trip to the microwave.

  4. Great suggestions everyone! I look forward to trying these out when I return to the States.

  5. Bit of an old article, but HAD to reply after realising that I am thoroughly obsessed with the egg sandwich. My partner has his own chickens. So i only eat farm fresh eggs. Have u tried putting butter ( or, in your caseSmart Balance) on bread, not toast. Its probably the nicest thing possible. The till leaks into the bread and aborbs into a treat.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s