I’m really not that big of a sandwich eater. Well, making sandwiches that is. I can’t deny my love for someone else selling me a good lunch-time egg salad on rye. Bread just seems to go bad too quickly in my apartment. So, I usually toss in anything I’d use for a sandwich into a salad instead.

But, when I’m at a Wegmans with my dad, my eyes light up at the fresh bread and endless opportunities for different creations that my tiny Hispanic super market just can’t compare to. Although I will say that it took me almost 5 aisles to find some canned black beans, which I clearly find unacceptable (hence telling my father that Cherry Hill needs more of an influx of Central American immigrants.)

Regardless, with an abundant amount of time (and my dad’s credit card for purchase power) I compiled a killer sandwich for my dad and brother, SAG, and me.

Lox, Tomato and Avocado Egg Sandwich

Slice, lengthwise, a fresh loaf of ciabatta.

On one side, shmear equal parts herbed goat cheese and cream cheese. Add on chives and scallions, and then mix into the cheeses. Then, layer on enough lox to cover the roll and then sliced and halved, Jersey tomatoes on top of that. Sprinkle with kosher salt and freshly ground black pepper.

On the other side, smear one half of an avocado.

For three people, fry 3 sunny side up eggs in a bit of butter, making sure the whites are cooked but the yolks are still runny.

While you’re frying, place the sandwich on a hot grill pan until char marks appear; repeat on the other side.

When the eggs are ready and the bread is toasty, lay the eggs on the cheese side, add some more S&P and press the sandwich shut. Slice into 3 sandwiches (not cutting into the yolk) and then drizzle the over flowing yolk on each plate for extra dipping.

You may not be hungry for dinner.