Breakfast Sandwich with Avocado

The breakfast sandwich is a hot item these days. Cafes, restaurants, and food trucks have one on their menus and each claims to be the best. While I have my favorites (here's looking at you Cutty's, Clover, and Area Four), I like the lazy freedom of making one at home whenever I want.

This sandwich comes together fast, so be prepared. Get your coffee, tea, OJ, or Diet Coke (hey, no judgement) ready, toast the bread, slice the cheese and avocado. While the eggs cook, don't leave the kitchen to check your email or send a tweet (except to say you are making a breakfast sandwich at home) because the eggs will overcook faster than you can say "Instagram isn't working! How will I capture this gastronomic moment?"

Breakfast Sandwich

inspired/adapted by Deb/Smitten Kitchen
yield: 1

1 sliced Brioche roll, English muffin, or 2 pieces of bread
1 tablespoon unsalted butter
1 egg
Black pepper and Kosher salt
1 tsp water
thin slices of avocado and white cheddar cheese
dashes of hot sauce (optional)

Get your breakfast drink of choice in progress.

Heat your broiler or toaster. Place the pieces of bread under the broiler (or in the toaster) until lightly toasted. Watch the bread carefully to avoid burning.

Heat a 9 inch nonstick skillet on medium low heat. Break the egg into a small dish and using a fork, beat the egg with the water and season with a pinch of salt and several grinds of black pepper.

Melt butter in the pan. Pour in the egg and roll it around so the egg covers the pan like a crepe. The egg will cook in about 60-90 seconds; the edge will be firm when prodded with a fork or small spatula.

Fold the "side" of the egg nearest to you (similar to folding a letter). Repeat this action on the three remaining egg "sides"; you should end up with something resembling a square.

Leave the folded egg square in the skillet to cook for another 30 seconds, then slide onto one piece of bread. Add slices of avocado and cheese. Before topping with the other piece of bread, add a few dashes of hot sauce.

Eat immediately.

Baked Eggs + Cream + Herbs

In continuing the egg theme, I recently made an all-time favorite: baked eggs in cream with herbs.  It is simple and quick for one eater and easily ratcheted up for a larger crowd.  Each person receives his or her own dish of a baked egg. No sharing, no dividing between plates. 

Fresh herbs like thyme, rosemary, or oregano work well in this dish as they can withstand the baking; a sprinkle of chives or parsley would be a nice touch once the eggs come out of the oven.

PS: my ratio per person is 1 egg : 1 tablespoon heavy cream : 1 dish

Baked Eggs + Cream + Herbs
yield: one egg per person

1 egg
1 tablespoon heavy cream or half & half
1/2 teaspoon chopped fresh thyme
Kosher salt and cracked black pepper, to taste

Turn on the oven to 375 degrees.

Crack the egg into a small ramekin or flat dish that is oven-proof.

Pour the heavy cream over the egg and add the thyme, salt, and pepper.

Place the ramekin or dish on a baking sheet for easy retrieval from the oven.  The baking sheet should be placed in the middle of the oven.

Watch the egg carefully as it should cook between 6-9 minutes, depending on the oven.  The egg white should be set, but not too firm.  Once removed from the oven, the egg will continue to cook a bit.

Serve with wine, bread, and a salad.

Deconstructed Egg Salad Sandwich

The egg salad sandwich has many iterations, but after recently trying a version made with Greek yogurt, I had an idea to layer the components rather than mix them together.

Like mustard? Great! Don't like mayo? Leave it out.  Add some capers or sprinkle smoked paprika on top (totally forgot this ingredient and might have to make another sandwich just to try it...all in the name of research). 

Deconstructed Egg Salad Sandwich
yield: one open faced sandwich

1 hard boiled egg (see steps below)
garlic clove (optional)
bread cut into a 1/2" slice, toasted (optional)
grainy mustard
spinach, chopped
herbs like parsley, dill, mint, or cilantro, chopped
black pepper & flaky sea salt, to taste

How to boil an egg:

In a small sauce pan, cover egg with cold water and bring to a boil.  Neither a poach nor a simmer, but a full on boil.

Turn off the heat and cover pan with a lid or small sheet pan.  Let eggs sit in the water for 12 minutes. 

Pour out hot water and cover eggs with cold water to stop the cooking.  Peel and slice.

To assemble sandwich:

Rub a small clove of garlic over the toast (this step is optional, but it ups the flavor factor).

To taste, smear some of the grainy mustard and mayo on the bread.  Top the bread with chopped spinach and herbs.  Lay the sliced hard boiled egg on top of the greens and sprinkle with flaky sea salt and black pepper.

Enjoy and then plot when to make the sandwich again.

Brown Eggs + Tiffany Blue

Ever notice the textures and colors of eggs?  Eggs fresh from the farm come in all shapes, sizes, and color variations.  Some are shiny, others are matte. 

I happen to really like the contrast of the blue egg tray against the gradations of brown.

Time for a fried egg sandwich.