Tuesday January 22, 2013
I LOVE breakfast, and I don’t mean the light citrus fruit and yoghurt kind, but that’s what’s normally on the morning menu since time is of the essence. There are many alternatives, however, and egg sandwich carts are just one of the many. I’ve never been one to indulge on the two-dollar egg sandwich carts… okay, I lie. Let me start over by saying there’s no egg sandwich cart in close proximity to my commute, so I haven’t had one in some time. Buying it from the neighborhood sandwich shop or Starbucks just isn’t the same. New York’s plethora of sandwich carts, which somehow conveniently don’t lie in my path of early morning cravings — truly a blessing in disguise, are one of those things you have to try if you’re ever visiting. And they usually come with two fried eggs and a few strips of bacon, gently sandwiched between a kaiser roll. ”Salt and pepper?” Yes. ”Ketchup?” Sure. ”Hot sauce?” On the side. ”Anything to drink?” Coffee, black. But like I said, I haven’t had one in quite some time, so what better time to indulge than on the weekend?
And for all you fashion thinspirators out there, I know fashion month is right around the corner. But, the body wants what the mouth wants, and this past weekend it wanted an egg sandwich. My way: thick cut bacon, cheddar cheese, egg whites, arugula, avocado, on a roll. A Kaiser roll. Here’s the recipe, ingredients will last you a week, maybe two if you don’t share.
Total time: 10-15 minutes; Serves 2
4-6 slices of bacon
2 thin slices of cheddar cheese
4 egg whites
2 Kaiser rolls
1/2 Avocado, sliced
1 cup Arugula,washed and dried
1 tbsp olive oil
Salt and pepper to taste
Preheat oven at 375. Place bacon on a rimmed baking sheet. Place in oven for 15-20 minutes (with that said, this is personal preference, I usually like mine crispy). *Alternatively, if you’re making this on the go, you can microwave the bacon 3-4 minutes* In the meantime, prepare add-ons like avocado and arugula, and coat the top and inside of each roll. Set aside. Remove bacon from oven and immediately transfer bacon off the baking sheet and onto a paper towel-lined plate to drain any excess grease. Keep oven on.
Fry two eggs per sandwich. Top each egg with cheese immediately. While the last serving of eggs is being cooked, place rolls in the oven to toast (to avoid them being smashed in a toaster). Toast for 2 minutes. Finish off eggs and set aside. Remove toasted rolls from oven. Using a knife, gently carve out the excess bread. Construct each of the sandwich – start with eggs and cheese, then bacon (2-3 slices each), and finish with avocado and arugula. Season with salt and pepper. Serve with a side of ketchup (and hot sauce).