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perfect scrambled egg sandwich bread

Jim Leff Jul 7, 2001 01:39 PM

breakfast has once again confirmed that Vermont Bread Company's "Alfafa Sprout Bread", when toasted, makes the very best scrambled egg sandwhich bread.

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  1. s
    Shoeman RE: Jim Leff Jul 10, 2001 10:11 AM

    This maybe a bit "unchowhoundish" but my ideal scrambled egg sandwich goes like this:

    -Thomas' English Muffin
    -Thin layer low fat mayo
    -Thick slice South Jersey tomato
    -Sprinkle of french salt flowers, black pepper, oregano
    -perfectly scrambled egg, no water, no milk, no cream, just a drop of tabasco per egg.

    5 Replies
    1. re: Shoeman
      berkleybabe RE: Shoeman Jul 10, 2001 10:26 AM

      Not "unchowhoundish" at all--pure'hound flavor! I'm with you, only add sharp cheddar instead of the mayo, broiled, then topped with the egg.

      1. re: berkleybabe
        Shoeman RE: berkleybabe Jul 10, 2001 10:37 AM

        I'm with you 1000% on the cheese. However, if you wanted to keep it healthy (which I like to do with breakfast) you can't believe how much flavor low fat mayo gives in place of butter or cheese when eaten with tomato.

        1. re: Shoeman
          berkleybabe RE: Shoeman Jul 10, 2001 11:44 AM

          I, on the other hand, don't mind a little richness in the morning like the cheese because I'm pretty moderate during the day. I'll try the mayo gig, however, on your rec. If it tastes even fleetingly of egg salad, I'll lose it to the disposer!

          1. re: berkleybabe
            Shoeman RE: berkleybabe Jul 10, 2001 01:44 PM

            Berkleybabe, I'm willing to go out on a limb with this one. I'm not even a mayo fan. In fact, I can't think of anything else I use mayo on. However, its more of a bread mayo then tomato thing then an egg mayo deal. Its extremely important to stack the sandwich the way I discribed. At no point should the mayo touch the egg. I should have mention that the sandwich can only be eaten open-faced.
            I owe this one to an old girlfriend of mine.

      2. re: Shoeman
        MarkB RE: Shoeman Jul 10, 2001 07:41 PM

        Just how IS a 'perfectly' scrambled egg made??
        Ingredients? Technique?

      3. g
        Gene RE: Jim Leff Jul 10, 2001 10:44 AM

        I'll go with a good Jewish rye with a real crust and flavor to provide counterpoint to the eggs. salt and pepper yes but nothing else needed.

        1. d
          Denise K. RE: Jim Leff Jul 15, 2001 11:16 PM

          Enlighten us, Big Dog. . .what IS Alfalfa Sprout Bread? Exactly what it sounds? Where can you get it? And what else do you put on that fabulous sandwich? (And can I kill you now for making me crave breakfast at midnight?? :-P)

          2 Replies
          1. re: Denise K.
            Jim Leff RE: Denise K. Jul 16, 2001 12:29 AM

            Yeah, pretty much just hippy-dippy-trippy bread from vermont with alfafa sprounts in it. Definitely not a foodie item, not anything remotely goormay. But sometimes humbler ingredients serve best for a given use.

            Vermont Bread is made in Brattleboro, and available at Fairway and a lot of vegetarianish stores in the Northeast.

            The sandwich, like all my cooking, is super simple. I scramble fresh organic eggs, using olive oil (a holdover from my time in Spain) and no splash of milk. Dashes of white powder and kosher salt. Cook slow with lots of attention in a non-stick pan.
            Serve on lightly toasted bread.

            The only fancy addition I'd make would be to rub the toast with a ripe plum tomato (a Catalan trick), in which case I'd skip the butter but drizzle a bit of extra olive oil (and sprinkle more salt) over the toast. To gild the lily, rub a raw garlic clove over the toast before the tomato.

            I'd only go to the extra trouble if I was cooking for an honored guest.


            1. re: Jim Leff
              Caitlin McGrath RE: Jim Leff Jul 16, 2001 08:44 PM

              Vermont bread is also available at some mainstream groceries, e.g. Food Emporium in NYC.

              I like some Dijon mustard on the toast under my eggs (especially when I'm trying to avoid butter). I like them cooked in olive oil, too.

          2. l
            Lisa RE: Jim Leff Nov 29, 2001 03:32 PM

            hi there "big-dog-jeff". I own Vermont Bread Company and I guess we are that "hippie dippie company from Vermont." Thanks for the plug on the Alfalfa Sprout bread... it's still my favorite. Try our new organic English muffins for the egg sandwich and you might have to rotate them with the bread... I do. I don't mean to have this sound like an ad... just chatting with others...

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