Food on Friday :: Fried Egg Sandwich

I imagine, during these last long days before Spring, there are different food we all crave when we seek out comfort. Mine is the color of sunshine on a warm summer morning.

I am pretty sure that if I were to go back in time and tell me six year old self that this humble fried egg sandwich would be something that not only would I eat, but actually dream about, I would think the messenger had me confused without someone else.

Butter Onion Salt

I love to cook, although sometimes my plans are grander than what time or energy may allow. But there are times when I need something filling, and warm, that wraps arounds me like a soft blanket, and of course it should be quick. It never ceases to amaze me with all the spices and recipes and fancy vinegars and oils I keep on hand, that it’s the humble combination of onion, butter, and eggs to which I always return.

Nicely Browned

Browned gently with a touch of salt, the onions become transformative, changing a few beaten eggs into substantive meal especially when placed between two slices of bread thickly spread with mustard.

Add Beaten Eggs

It smells wonderful. I can’t imagine a more welcoming scent than onions and butter cooking together. This, to me, is the smell of home.

Falls Right On Out

I know some recipes call for a gentle approach to heating the onions and cooking the eggs. This, however, isn’t a delicate recipe, and I find the browning of both with a quick and hot flame adds a bit of depth, a touch of texture, and a quality that some may call rustic, but I consider heartening. And you need the good old-fashioned yellow mustard here; dijon and whole grain have their place but it is not here on this sandwich.

Yellow Mustard

My mom used to make this for supper and although I’m sure we had them occasionally all year, I associate them most with clear winter evenings when the light faded early and the fireplace was warm and inviting and burned your back when you sat too close.

Piled High

This is a pile-it-high type of sandwich, one where the bits fall out through your fingers and onto your plate and you need utensils to dig it all up.

Time to Eat

It is not just eggs and onions between the slices whole wheat, it is a powerful memory these simple meals serve to us. I suppose it’s a way of reconnecting to a simpler time when we had more care given to us than we distributed others, the care we give freely now as parents and neighbors and community members. How could I not feel comforted remembering that love?

Sandwiches

I’ve had a slight obsession with sandwiches lately. Could be because of all the bread I’ve been baking since late last Spring… we need some way of eating it without feeling guilty… but I think it all started a few years ago when the husband and I stayed at the MGM Grande in Vegas. We shacked up for a few days with the eldest baby–we only had one at that time–in a suite in the condo towers behind the casino. The towers and casino were connected by an enclosed walk-way and a few steps away from the doors of said walk-way on the casino side there lived a ‘wichcraft of Tom Colicchio fame. We grabbed a sandwich-to-go every day of our stay, and I am now convinced that this trip got the wheels a’turnin’.

I do believe this is the very sandwich that pushed the thoughts into action.

whichcraftlove

A goat cheese, avocado, walnut pesto with arugula on foccacia. Yum.

And here is my latest offering for sandwich night, now a weekly dinner event around our table.

escarole1color3

Braised escarole and sweet italian sausage with white bean bacon puree on whole grain sourdough…

escarolecolorr1

and a little bit of parmesan.

Yum!