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Yes, I Would Like Egg On My Face

Posted by on January 24 2008 in Breakfast, Cheese, Drinks, Eggs, Recipe, Sandwich, Veggie

gushing sandwich
(in case you’re wondering what design is hiding underneath the sandwich)

It’s rare that I keep bread in the house. Not that I have anything against carbs or whatever, I just normally don’t make sandwiches. I’ll either throw something over a salad, in a pita or under eggs. And toast, please – we all know I take my grains in the form of begals.

On a whim I convinced 80 to pick up some turkey deli meat on his trip to Whole Foods. (And bread, for turkey sandwiches.) Clearly I should have known that WF doesn’t just sell regular, plain old sliced turkey. No, 80 had to buy 10 dollars worth of real smoked turkey breast that we had to slice ourselves. (It was delicious, look for details on my kick-ass turkey sandwich in a later post.)

But now to the sandwich at hand. It’s a really simple egg sandwich enhanced with some fridge staples. Recipe and *bonus* trick post jump.

Feta and Roasted Red Pepper Egg Sandwich

Place two slices of whole wheat bread (or whatever, well, anything besides cinnamon raisin) under the broiler. When sufficiently toasted, take out and put on plate. Scrape any blackened parts off. This happens to me a lot when using the broiler (see certain crust missing.) That thing can heat up fast! But if you have a toaster oven or a real toaster, you will probably skip that step.

On one slice, place enough roasted red pepper to cover the untoasted side of bread.

On the other slice, cover with feta. I always buy block feta – it stays fresh way longer, and it can be manipulated in many ways. Example, in this sandwich, I sliced the feta like I would have with cheddar cheese.

Place under broiler until the feta starts to soften and the pepper warms up.

While this is going on – fry a sunny-side up egg in some butter. Now check out the picture below.

open egg sandwich

See how there is just a slight film over the sunny-side up egg? I don’t know how that happens or why it’s desirable, but my Oma taught me that trick. I think it looks a bit more refined than all that bright orange. Sometimes you want that outrageous streak of color, other times, maybe not.

For the film – once the egg is a bit cooked, place a lid or aluminum foil over the pan. And make sure the fire is low. Let the egg “steam” for a maybe 90 seconds (or more) and you will see a beautiful, translucent cover over the yolk.

Slide the egg off the pan and onto the pepper side slice – season with salt and pepper. Cover with the cheese slice, cut in half and watch the yolk flow out. This will be a bit of a messy sandwich. You might get egg on your face. But that’s okay.

For the drink, I’m going to be daring and say this pairs well with a Coke. Yes, sometimes coffee isn’t the answer to all breakfast fare. Coke cuts the egg and cheese very nicely. (Coke also works wonders on hang-over infested breakfasts.)

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14 Responses leave one →
  1. January 24, 2008

    I’ll take one right now.

  2. January 24, 2008

    My girlfriend and I had an odd craving for sandwiches last week, and now I feel like I should make an effort to use the rest of the bread (why does it always have to come in such large loaves?). This looks delicious, and I have all the ingredients. The hard part will be waking up early enough to make it.

  3. January 24, 2008

    I actually made this on MLK day…so it wasn’t prepared til 12:30 or so. i hear your pain re: waking up early to make bfast.

    and for the bread, after a week, i just put it in the freezer so it will last. and bread is so thin that if you put it in the oven on about 200 for maybe 7 minutes it’s defrosted and doesn’t taste stale.

  4. January 24, 2008

    And thin bread from the freezer is so easy to butter before you toast, broil, or fry it. Mmm.

    Bread in the fridge, however, will keep longer but will affect the quality and texture and will taste stale. Help educate your friends to stop bread refrigeration.

  5. January 24, 2008

    I agree with Caroline. Modern times call for smaller bread loaves.

  6. January 24, 2008

    wow – never thought to butter frozen bread before. tell me more.

  7. January 24, 2008

    What’s your deal with feta on everything? IMO it leaves so much to be desired! Give me a big, honkin piece of CHEDDAR. P.S. Happy cows come from CALIFORNIA.

    Also, great tip with the film over the yoke!

  8. Maidelitala permalink*
    January 14, 2009

    I have to say the title of this post is vaguely disturbing/erotic. I don’t know, ganz, what are you trying to say here?

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