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My Ultimate Breakfast Sandwich

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When I first moved to New York I was obsessed with Eggs Benedict. Ben and I would scour NY every weekend in search of the ultimate version. We had a complicated scoring system that involved heavy weighting on runniness of yolk, crispiness of muffin and had a lighter weighting for side dishes, music, friendliness of waiters etc. Many a Sunday morning was spent pondering how many eggs were being cracked across the 5 boroughs as we filled our score cards. Back then our favorite was Cafe Mogador in the East Village. Ben even went so far as to contact a man he found online who had his own Eggs Benedict blog, convinced that he had found my soul mate. Closer inspection showed that he had several other blogs devoted to devil worshiping and that perhaps a mutual love of poached eggs on a muffin might not be the basis for a lasting relationship. 

That was 15 years ago and the breakfast sandwich has evolved a great deal. Nowadays, you’re more likely to see Avocado toast on a NY brunch menu than Eggs Benedict. Back then, the only place you could find it was Cafe Gitane - now it’s ubiquitous in restaurants (as well as on blogs). I was a late adopter but am now a fully fledged, card holding member of the Avocado brigade and have been perfecting my own breakfast version for a while now. 



Breakfast Sandwich

Ingredients:

2 pieces of 7 grain bread, toasted

2 tablespoons of Chili Butter

1/2 avocado

1 slice of prosciutto

1 tablespoon olive oil

1 egg

Large flake sea salt

 

Method:

1. Spread your chili butter on top of both of your slices of toast. Next, smash your avocado with a fork onto one of the slices of toast. Lay your slice of prosciutto on top of the smashed avocado.

2. Next, heat your olive oil in a small frying pan. Once oil is hot, add egg and fry until the sides are nice and crunchy and the yolk is just cooked but still runny. I like to tip the pan and using a spoon, collect some of the hot oil and pour over the egg white so it cooks on top.

3. Place your egg on top of the prosciutto and season with sea salt. Top with your remaining slice of toast and enjoy. It's messy but incredibly delicious. 

2 Comments

Valentina
Valentina

April 16, 2015

Oh My Dish: I think fava beans would make a delicious substitution!

Ohmydish
Ohmydish

April 15, 2015

Since I’m not a fan of avocado, which vegetable can you recon I can swap this with? :)

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