I've had a long-term love affair with the breakfast sandwich. I love having a hot, fluffy egg nestled between soft, pillowy bread. There's nothing better for breakfast on a summer morning, especially on a weekend after a big night out. I think my love of breakfast sandwiches began with McDonald's. The Egg McMuffin is an American Classic. An English muffin with its nooks and crannies, a thin slice of ham, an egg in a very unnatural, perfectly circular shape and a piece of lovely processed American cheese; it was something I always liked. Minus the American cheese for me, which I am sure many people would find blasphemous. I've never been able to get on the American cheese train. It tastes very plasticky and unnatural. But clearly Americans love it so perhaps I am the weird one.
Anyway, I recently made a breakfast sandwich using only what I could find in the fridge during my last weekend in East Hampton for the summer. There were leftover Portuguese muffins, which are delightful if you've never had one. A bit richer and more dense yet softer than English muffins, their extra heft can withstand a burger patty that an English one would miserably fail. A nice wedge of Manchego cheese was also within reach, so I got to work in the kitchen on a mission to make an amazing breakfast sandwich.
I first scrambled one whole egg and one egg white with a little fresh parsley and seasoned with salt and pepper. I swirled the egg mixture in a small non-stick pan with a little olive oil and flipped it over when it started to set.
Then I slid it on to a cutting board and began the rest of the prep work for the sandwich. A couple slices of an heirloom tomato and a little cheese went on top of the folded egg. I also seasoned the tomato with salt and pepper. One thing I've learned over the years is the biggest mistake people make is forgetting to properly season their food during the cooking process. Salt and pepper keep your food from tasting bland so always season!
Once I built the sandwich, I placed it in the pan and pressed it down to heat it through. I used a spatula to press it like a panini and carefully flipped it over to brown it on the other side. After a few minutes it was done and I cut the sandwich in half and plated it up.
I was surprised at how much I liked the Portuguese muffin. It gave the sandwich a different and slightly sweeter flavor, which helped balance out the salty cheese and egg. That sandwich kept me full until dinner so it was perfect. Super easy and good for you because I used only one whole egg, a smidge of olive oil (I am a no-butter household. Never liked it, but the story behind it is for another time) and a little cheese. What are some of your favorite breakfast sandwich combinations?