Build a Better Egg Sandwich: 6 Takes on the Breakfast Classic
What goes into the ultimate egg sandwich has been the subject of heated debate, especially on Long Island, where it’s a breakfast staple. We asked Betsy Davidson, the editor of Edible Long Island, and the publishers of several other local Edible magazines to share their go-to egg sandwich recipes and methods. Read on and get going on gussying up your breakfast sandwich.
Classic Deli Egg Sandwich – Long Island, NY (Photo by Doug Young)
What is it about Long Island’s ubiquitous egg sandwiches that gets folks so worked up? For many, it begins and ends with the Kaiser roll. Some like their bacon, egg and cheese with crispy bacon and runny eggs. Others are more in the sausage, egg and cheese with salt, pepper and ketchup camp.
Making this sandwich is all about the method. Fried, scrambled or whites only; bacon, sausage or turkey; American, cheddar or Swiss cheese; ketchup, butter or mayo (yes, that is an option); roll, bagel or toast; deli basic or upscaled (biscuit or ciabatta with avocado, pickled onions and the like); Long Islanders all have their morning deli favorites.
Basil, Bacon, Tomato Egg Sandwich with Jalapeno Mayo – Columbus, OH (Photo by Emily Kaelin)
Some things just go together. The classic BLT has inspired this breakfast sandwich. Tricia Wheeler, publisher of Edible Columbus and founder of The Seasoned Farmhouse Cooking School in Columbus, makes these sandwiches on small soft rolls. Served on a platter, they’re the first to go at brunch.
The Gluten-Free Egg Sandwich – Pioneer Valley, MA (Photo by Mary Reilly)
Every Saturday, rain or shine, the crew from Sage Farm in Montague, MA sets up at the Greenfield Farmers Market. Technically, the Sage Farm booth offers shoppers one option: a sausage, egg and cheese sandwich, served with local greens on a baguette. But those in the know can order another treat. Simply called “The Gluten Free Option,” this sandwich is made with two plump sausage patties that sandwich a fried locally-raised egg, a slice of cheese, and crisp farm-fresh greens. A squeeze of Sriracha is optional.
Croque Madame – Sarasota, FL (Photo by Kathryn Brass-Piper)
Farm-fresh eggs are a Sarasota staple in the summer and they take center stage in this fried egg sandwich, a variation of the croque monsieur which features French ham and cheese covered in a creamy béchamel sauce. This sandwich, including the 4-ingredient sauce, is easy to make and incredibly tasty.
Open-face Fresh Mozzarella and Prosciutto Grilled Cheese with Poached Egg – Pittsburgh, PA (Photo by Cayla Zahoran for Edible Allegheny)
Part grilled cheese and part egg sandwich, this hearty breakfast option is perfect for special occasions or Sunday brunch. The recipe, courtesy of Chef Tom Langan of Moon, Pa., features a palate-pleasing combination of asparagus, prosciutto, fresh mozzarella, and freshly-shredded Parmesan, all baked to a crisp.
The Culinary Nomad’s Turkey Sausage and Sweet Potato Hash – Bethesda, MD (Photo by Space Division Photography)
Valerie Hoover is a professionally trained chef and owner of the Culinary Nomad, a food truck located at Bethesda Central Farm Market in Maryland. With loyal customers and seasonal food as her inspiration, Hoover starts her day thinking about what specials she wants to cook, looking to see what seasonal produce and fresh eggs, meats, fish and breads are on hand. This breakfast sandwich recipe stars sweet potatoes, sweet red pepper, jalapeño, turkey sausage, thyme, sage, mustard greens and kale and features Hoover’s method for perfectly fried eggs.
