March 26, 2014
3 New Ways to Make an Egg Sandwich
Caroline Wright wears many hats, but most notably a chef's. She is a food editor, recipe developer, TV producer, stylist, teacher, and writer. And although her resume may be complex, her recipes are not. Her debut cookbook, Twenty-Dollar, Twenty-Minute Meals, will soon be a nightly go-to for any practical cook. Amanda Hesser, legendary food writer and cofounder of Food52, says "Caroline Wright curbs the expense and time of cooking, and helps you put dinners on the table that feel like important triumphs." Where to begin though? They say everyone should be able to cook an egg, so we're starting with egg sandwiches unlike any others we've tasted. Toast eight slices or bread or 4 split English muffins. Divide the sandwich fillings into four portions. Melt one tablespoon salted butter in a large nonstick skillet over medium heat, and crack in four eggs; fry until whites are set but yolks are still runny, three to four minutes. Season the eggs with salt and pepper, transfer them to the sandwiches, top with the remaining bread, and serve!
For more recipes order your copy of Twenty-Dollar, Twenty-Minute Meals.
|Baby Spinach, Avocado + Sriracha Egg Sandwiches 1 C. baby spinach 1/2 medium avocado, peeled, pitted, and sliced 2 tsp. Sriracha sauce|
|Cheddar, Roasted Red Pepper + Balsamic Egg Sandwiches 4 thick slices Cheddar cheese (4 ounces) 1/2 C. roasted red peppers 1 tsp. balsamic vinegar, for drizzling|
|Smashed Pea, Watercress + Fresh Mozzarella Egg Sandwiches 1 C. frozen peas, thawed, mashed, and seasoned with salt and pepper 1 C. watercress sprigs 4 oz. fresh mozzarella cheese, sliced|