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A Fried-Egg Sandwich

From the book Vegetarian Suppers From Deborah Madison’s Kitchen by Deborah Madison

Serves

Introduction

A fried-egg sandwich isn’t just for breakfast; it fills the void any time of day quickly and pleasantly. I’ve seen a good many fried-egg sandwiches on café menus, usually adorned with cheese, bacon, ham, or tomatoes smashed between pieces of insipid toasted white bread. While the extras can be great, it’s the combination of crunchy toast (or that spongy rosemary foccacia) and a slightly runny egg that is so completely satisfying. If it’s dinner, why not drink a sparkling wine? The bubbles and their acidity wrap around food and enliven your mouth.

Ingredients

	2	slices of good-quality bread (whole wheat, sourdough, a sturdy white, semolina bread, etc.)
	~	Butter
	2	organic eggs
	~	Sea salt and pepper to taste

Steps

Toast the bread.
Melt 2 teaspoons butter in a small nonstick skillet. When it sizzles, crack your eggs into the pan, salt and pepper the tops of the eggs, and cook for a minute or so. Turn the eggs and cook them on the second side until the yolks are as runny or firm as you like them.
Slide them onto the toast, top with the second slice, cut in half, and serve.

Notes

And now for those extras:

Lay thin slices of your favorite cheese over the hot toast. A sharp Cheddar is always good, but you might try something more adventurous: an aged goat cheese, Tuscan pecorino, or a slice of Manchego.
Add a sliced ripe tomato.
Spread some harissa sauce or puréed chipotle chile in adobo over the toast if you go for heat and spice.
Other robust, spreadable sauces include tapenade, romesco, chimichurri, or pesto.

Related article: Egg sandwiches and strange vegetables

This content is from the book Vegetarian Suppers From Deborah Madison’s Kitchen by Deborah Madison.

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