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The Very Best Egg Sandwich

Bread? How is the egg cooked? Type of cheese, if any? Other ingredients?

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  1. Kaiser roll, 2 scrambled, (don't brown) bacon, American cheese (not "cheese product" or "cheese food"). Salt & black pepper. Black coffee made in a metal percolator -- this is elemental stuff.

    14 Replies
    1. re: rjbh20

      Yes! Butter then grill my roll please. Ubiquitous in CT where we grew up. Rolls are called hard rolls. Extra points for a poppy seed one.

        1. re: c oliver

          Kaiser/Hard roll is ideal, though good ones have gotten very difficult to find. I usually skip the cheese, but salt/pepper/bacon is a must. A little brown on the bacon is ok...but crispy bacon is a major fail.

          1. re: The Professor

            Oh, yikes! I consider non-crispy bacon a major fail.

            1. re: c oliver

              Certain things are much better stiff than flabby. ;-)

          2. re: c oliver

            i think that referred to the eggs

              1. re: rjbh20

                Ah, gotcha! Misplaced commas do me in regularly also :)

            1. re: rjbh20

              What do you mean by American cheese that isn't processed or cheese food? I'm very curious.

              1. re: PandaCat

                Velveeta and Kraft American "cheese", is my guess.

                Never on an egg sammich. A burger, OTOH? Perhaps.

                1. re: PandaCat

                  When I head to the store, there is usually a choice of American cheese or "cheese product." I'm assuming we mean the non-cheese-product stuff. Kraft has the "Deli Deluxe" that's not the cheese-product.

                  I'd throw Velveeta into the cheese product category, but I might be wrong on that.

                  1. re: jbsiegel

                    Not wrong. Velveeta is the crowning glory of cheese product.

                      1. re: speakhandsforme

                        Agreed. Melting cheese perfection for certain things.

                2. I like them with eggs fried hard (yolks broken) in plenty of butter with salt and pepper, cheese (this is one of the only applications where I like American, but most any good melter will do). Bread (any type of sandwich bread, white or wheat, but no buns/rolls, please) also toasted in butter. But really, the best thing about egg sandwiches for me is that my DH makes them for me when I'm sick. He hates cooking but he likes taking care of me :)

                  1 Reply
                  1. I would like to join just to get ideas. I would like to see if it stays mostly in the breakfast mode or goes to the curried egg salad vein. I hope that's okay.

                    6 Replies
                    1. re: suzigirl

                      One of my all-time favorites is curried egg salad and chopped green olives w/pimiento.

                      1. re: eclecticsynergy

                        Oh yes, how could I forget about egg salad, still warm on toasted dark rye bread. Yum!


                      2. re: suzigirl

                        Hi suzigirl,

                        Just in case you didn't know, there's now a great way to follow discussions even if you choose not to participate in them. If you click on the star in the top-right of this page to follow this discussion, it will show up in your profile, and you'll also receive emails w/ updates (if you have this turned on).

                        1. re: Dave MP

                          I don't get the profile option from my tablet and never use a PC because I suffer nerve damage. If you can show me how to access my profile option from a tablet I would be forever grateful. I have never even been able to post a pic or seen where to post a profile.

                          1. re: suzigirl

                            Hi suzigirl,

                            If you click on your username from anywhere on the site, you'll be brought into your "profile" page. The primary page of your profile (which you'll be directed to) is "My Followed Discussions"

                            This list will automatically include any discussion you've participated in, though you have an option to de-select the star and unfollow them if you wish. Similarly, if there's a discussion you'd like to follow (but not participate) you can press the star in the top right of any discussion, and it will be added to that list.

                            Hope this helps.

                            1. re: Dave MP

                              Thank you Dave MP. I will look right now.

                      3. Rjbh's ingredients sound pretty good, but if I were making an ultimate egg sandwich it would have a slice of pan fried salty country ham, the egg would be fried medium (a little runny, but not too), the bread would be something with lots of holes, maybe ciabatta, grilled in butter, to gild the lily maybe some roasted peppers, and a really sharp cheddar. Of course, having gone that far, you might as well just put a fried egg on a burger! Mmmm

                        4 Replies
                        1. re: tim irvine

                          Do you eat that with a knife and fork? I'd think biting through a slice of ham on a sandwich could be problematic.

                          1. re: c oliver

                            Slice it thin. Plus real country ham isn't the chewy thing you encounter with honey baked ham. There's nothing wrong with throwing in the towel, however, and resorting to knife and fork if needed.

                            1. re: tim irvine

                              A quick sizzle in butter takes the rubberiness out of sliced country ham and makes it tender enough to bite through. I got some packages of Broadbent's biscuit slices and was dismayed by the toughness until I tried a very quick fry - made all the difference.

                              A runny egg on a sandwich is something I never even heard of until I was in my 20s, and some people I knew made me one. They were surprised at my surprise, since they'd never heard of them prepared any other way! In my world, the first thing you do after putting a sandwich egg in the pan is break the yolk …

                              I'm thinking that a small cube steak, seasoned and dredged in flour and then fried, would be a good thing to have in there, along with the egg and some cheese. I would probably go to my breakfast default bread, toasted or grilled sourdough. A smear of harissa mayonnaise would work there, too.

                        2. Hard roll, fried over well broken, crispy bacon, salt. Nothing else!

                          3 Replies
                          1. re: jbsiegel

                            As above, but no salt. With butter and good raspberry jam, AND a spoonful of home fries (containing lots of browned onion) included as part of the sandwich.

                            1. re: greygarious

                              Raspberry jam & home fries? I may have finally heard it all.

                          2. My hubby likes sandwich bread, lightly toasted, a beaten egg cooked in a patty, and........Peanut Butter!

                            1. I make them to order, just as I did when I cooked at a deli in my younger years. Two eggs should be fried, with the tiniest bit of egg running out, just enough for dipping (special order for scrambed will be accepted but don't expect fluffy!); cheese usually American or Swiss but can be anything we have in stock, laid on top of the cooked eggs for about 30 seconds; meat, choice of bacon, ham or sausage patty, although fried bologna or roast beef can be specially ordered; placed on a fresh hard roll with requests for ketchup, salt and pepper duly noted. Sliced in half before serving, to let the aforementioned runny yolk make its appearance.

                              This is the only thing I know to be an "egg sandwich".

                              10 Replies
                              1. re: coll

                                Hard rolls are key to any breakfast sandwich!

                                  1. re: coll

                                    Now if *I* just knew what they are. I'm having a hard time imagining a hard roll with soft eggs. ???

                                    1. re: c oliver

                                      They not hard at all, that's just their name. They're more chewy than anything, with a slightly crispy crust. You won't get an "egg sandwich" at a deli in NY or NJ on any other kind of bread. When we moved upstate NY for awhile, I missed them SO SO much. They try to duplicate them up there, but theirs have the texture of cotton balls, sadly.

                                      Here's a visual

                                      As someone already mentioned, poppyseed is the optimum flavor.

                                      1. re: coll

                                        Ah, see, in other parts of the country a "hard roll" is another thing entirely, with a pretty serious crust on it. Getting into baguette crust territory.

                                        1. re: dtremit

                                          Our is a Hard Roll (trademark sign) with no quotation marks, haha! A name, not a description. But I would never think of looking for it outside the NYC area, it just doesn't exist.

                                          1. re: coll

                                            A zillion years ago in western Mass, our school had sandwiches on something called a "water roll". Same same?

                                            1. re: lemons

                                              I goggled and they look the same. Only thing is, there are plain hard rolls, but seeded is usually preferred. I'm wondering if water rolls might be more like what we call Portugese rolls? A little hardier but in the same family.

                                        2. re: coll

                                          Love the visual! I'm in the other pile, though. Keep the poppy seeds off!

                                          1. re: jbsiegel

                                            There's gotta be reason they make three kinds!! But if I get to the store in the afternoon, it's the poppy seed bins that are always empty. Second choice for me, sesame.

                                1. My ultimate version:
                                  Toasted portuguese roll
                                  Fried egg, still runny yolk
                                  Smear of dijon
                                  Sliced avocado
                                  Handful fresh spinach

                                  Breakfast/lunch/dinner everything meal....

                                  1. A two egg omelet, with chopped, seeded and diced tomato, fresh basil, julienned and fresh (patted dry), thinly sliced mozzarella. Cook in skillet, put under the broiler for 1 minute after you flip it in half. Cook a tortilla on stovetop, after removing skillet (I have glass top), flip with tongs after it bubbles (takes about 10 - 15 seconds per side.

                                    Place egg on tortilla and roll up.

                                    Also done with tomato, provolone, mushroom and scallion. :)


                                    1. Fried, over medium with yolk flattened and light S&P. On buttered whole wheat with a hint of yellow mustard.

                                      Open-faced - Eggs benedict - poached, on English muffin half with a slice of ham & lemony hollandaise, ideally with a couple spears of steamed fresh spring asparagus.

                                      Scrambled, on warmed flour tortilla, topped with melted cheddar and heated salsa - tomato, onion, green pepper.

                                      1. I grew up in NJ and now live in NC, so any egg sandwich made a true Hard Roll from New Jersey. This is not the same as a Kaiser roll, but something all of its own.

                                        Again with the NJ roots, a butter grilled Hard Roll, with Taylor Ham cooked on a well seasoned flat top, with a medium-hard fried egg (yolk broke) and maybe a slice of American cheese. Must have salt and pepper on the egg. Maybe a little ketchup, but that is not necessary.

                                        1 Reply
                                        1. re: Springhaze2

                                          Yup. Taylor ham W/ egg and cheese. No ketchup for me.

                                          1. re: Gastronomos

                                            I would love to know how that roll of hard boiled egg is achieved...

                                          2. I like every kind, but my go-to is hard-boiled, with salt, pepper, and mustard, either open-faced on rye or rolled in a tortilla.

                                            1. Homemade? Hard cooked fried egg, crispy fried bacon sandwiched between two slices of hot buttered toast. Why make it more difficult than you have to.

                                              1. Bread: Hard roll or Kaiser. Eggs: 2-3 scrambled lightly with butter and milk. Cheese: yes, could be blue, cheddar, Swiss, Provolone. Doesn't matter too much which, but it should have some bite and strength. Meat: Taylor ham, scrapple, or a smokey ham. Salt, Pepper, and maybe hot sauce (depending on mood). Good for breakfast, lunch, dinner, or a snack.

                                                On occasion, I've taken leftover vegetables and meat product, and sauteed the mess with a couple of beaten eggs, and have a big dinner sandwich. I wouldn't call it an egg sandwich, though.

                                                1 Reply
                                                1. re: foreverhungry

                                                  Here's a picture of what I call a "faux-tata." This was made with leftover salad fixin's. I serve toast on the side but it could certainly be put into a sandwich.

                                                2. Fried hard in butter, yolk broken, salt + black pepper, liberal amount of shredded yellow cheddar on top and left to melt. Served up between 2 slices of country white bread slathered in mayo with thin slices of sweet onion.

                                                  I always think of my father when I eat this, because he made this sandwich for me when I was growing up. The only thing I have changed is mayo in place of Miracle Whip.

                                                  10 Replies
                                                  1. re: nlgardener

                                                    Dad sandwiches just taste better.....:) my own father makes a mean grilled cheese- to this day just smelling one makes me think of him.

                                                    1. re: Ttrockwood

                                                      I miss my dad. He was the adventurous cook/gourmand in our very otherwise meat and potatoes Midwest farm family. Still remember him making his own ketchup, putting it up in pint jars. When I was a kid, all I wanted was ketchup in a bottle like "normal people". Wish I could cook with him now.

                                                      1. re: nlgardener

                                                        It sounds like you inherited his love and appreciation of food :) homemade ketchup sounds pretty awesome

                                                      2. re: Ttrockwood

                                                        Hm-mmm...what if you made a grilled cheese sandwich, then pried it open and put egg inside....?

                                                        1. re: sandylc

                                                          Oooohhhh-like an americanized meatless croque madame.....! You're onto something here...

                                                          1. re: sandylc

                                                            You don't have to pry it open. Soft scramble the eggs, mayo or butter one inside slice of bread or roll, add eggs, slice of melty cheese, tomato slice or salsa, anything else you want, top w another mayo slice (or mustard) and Bob's your uncle.

                                                            1. re: sandylc

                                                              An old diner trick for a grilled cheese is to throw each slice of bread on the griddle, open-face, and close 'em at the end.

                                                              1. re: dtremit

                                                                At our deli, the last few minutes we'd put a lid over it on the grill to steam it a bit. Works like a charm. I do it at home too, in my cast iron pan.

                                                          2. re: nlgardener

                                                            Ahhh. I already posted about an ultimate NJ style egg sandwich, but your post brought me back to my Dad. He is now 89 years old and still loves to cook.

                                                            His egg sandwich is what I make at home. Crispy bacon, fried egg (medium hard), and extra sharp cheddar cheese on toasted and buttered whole wheat bread. Melt the cheddar cheese on the toasted bread that goes on the top of the sandwich in the toaster oven.

                                                            1. re: nlgardener

                                                              Egg sandwiches make me think of my dad as well. He just makes them better than anyone else, always to order for whoever he's cooking for. For me, he fries them over easy (I love a messy egg sandwich), adds mayo, cheddar cheese, slices of warmed tomato if he has them, toasts the bread. He also adds Bojangles seasoning to the egg. This is the seasoned salt poured on fries at the quintessential Southern fast food restaurant, Bojangles. No one quite knows what's in it, but it's a cajun mix with a little sugar tossed in. I'm craving a dad egg sandwich now!

                                                            2. "Strammer Max" -- the perfect open-faced egg sandwich.

                                                              Bread -- Buttered whole wheat toast
                                                              Egg - 2 fried over easy, well salted & with a good grind of black pepper
                                                              Cheese - young gouda, sharp cheddar, butter cheese, raclette-- any of those will work
                                                              Ham - a mildly smoked German ham (not Black Forest)
                                                              Utensils - knife and fork

                                                              Drink - a well-chilled glass of skim milk from the local dairy

                                                              2 Replies
                                                              1. re: linguafood

                                                                This sounds the best to me at the moment. I don't really have a "best" breakfast sandwich. I'm perfectly happy mixing it up in all kinds of ways, BUT mayo is required! I'm surprised that only one other person mentioned it.

                                                                1. re: juster

                                                                  When I was a kid, there were a bunch of who ran all over the neighborhood. Looking back- I think all our parents decided the cheapest way to fill up roving hordes of kids looking for handouts was fried egg sandwiches. Simple- toasted bread, LOTS of mayo, and a couple fried eggs. They were so good.

                                                                  P.S. this thread is making me crave egg-something! Lots of really great ideas, but which to try?

                                                              2. Fried egg medium with broken yolk, slice of Canadian bacon (or crispy bacon, or grilled halves of an Italian sausage, or small slab of country ham), sharp cheddar, between two slices of lightly toasted, and non-buttered Thomas's English muffin.

                                                                  1. re: ipsedixit

                                                                    YAY...! Say "egg sandwich" to me and a fried egg sandwich is the last thing I think of! Blech!

                                                                    Egg salad with dill weed in the mix piled high on a toasted Thomas' English muffin! Yeah! THAT'S the ticket...!!!!

                                                                    But I also consider a really good eggs Benedict an acceptable egg sandwich too.... '-)

                                                                    1. re: Caroline1

                                                                      Depends on where you live I guess. In NY, an egg sandwich is only one thing, and you usually get it at a deli.

                                                                      1. re: coll

                                                                        California bred and raised here, but for me "egg sandwich" *IS* egg salad! Except for my mom's. After she got dentures she ALWAYS got egg shells in the egg salad, so I never ate egg salad at home unless I made it. I suspect that chewing egg shells doesn't give you the heebie jeebies if you have dentures!

                                                                        1. re: Caroline1

                                                                          I know; reading the answers here made me realize how regionalized I am! Because I love me an egg salad sandwich, but it is an EGG SALAD sandwich, not an egg sandwich. But I totally understand, since I have travelled afar at times!

                                                                          Oh and you know how people have one really big bugaboo when it comes to food? Mine is definitely eggs shells in eggs, no matter how prepared. One bite and I'm done!

                                                                          1. re: coll

                                                                            Oh yeah, if I ordered an egg sandwich and got egg salad I'd be both perplexed and annoyed (even though I like egg salad)! They are two VERY distinct and separate things!

                                                                  2. Reminds me of my first job at a 12-seat lunch counter in our local Rexall drugstore. While training a new (young) short-order cook I was asked, "Where do you put the egg in a fried egg sandwich?"

                                                                    1. Sometimes I have leftover sautéed peppers and onions - usually peppers w/ some kick to them. Warm in a small nonstick pan. Pour two eggs, beaten or yolks at least broken, over them. Cook til firm but not browned. Not religious about bread - that ciabatta sounds good, though.

                                                                      1 Reply
                                                                      1. re: lemons

                                                                        Oh gosh. Peppers and eggs. An Italian Festa staple. Sometimes with slices of hot sausages added. Memories are made of this.

                                                                      2. Classic egg and onion...like in Harvey.....

                                                                        Chopped onion sautéed in butter, egg scrambled over the top of the onions in the pan, salt, pepper, on lightly toasted ciabatta!

                                                                        1. These replies are making me hungry - is there a better or more versatile food than the egg?

                                                                          2 Replies
                                                                          1. re: sandylc

                                                                            I am thinking there is going to need to be an egg sandwich for breakfast tomorrow.

                                                                          2. English muffin toasted until just crispy, fried egg, bacon, usually ham or turkey and a creamy moderately sharp cheddar. A tomato is a nice addition if it's around or a spread of apple butter on the warm muffin before loading the rest on top

                                                                            3 Replies
                                                                            1. re: fldhkybnva

                                                                              I am loving the sweet/salty combo. Yum.

                                                                              1. re: suzigirl

                                                                                A couple of the sweet/salties here have brought to mind the Monte Cristo with raspberry jam idea.

                                                                                1. re: sandylc

                                                                                  I'm usually not a fan of sweet, and was hesitant to ruin my occasional egg sandwich. My favorite cashier at Whole Foods actually mentioned it as an addition to my sandwich one day when I was probably way too gleeful in excitement for this rare treat. He even promised to refund the money if I didn't like it. I started off with a smidge, and alas I found myself having to get off my hindparts to get the jar and a knife to spread on a nice thick layer. The sweet/salty combo was surprisingly a hit for me. I guess I missed out on a refund :)

                                                                            2. Three strips of crispy applewood bacon well drained; egg cooked in a bit of the bacon drippings, yolk broken. Sprinkle of pepper and bacon broken into the yolk, flip it and cook hard...no runny yolks.... toasted multigrain bread, lightly toasted & no butter with a piece of either American or smoked gouda cheese.

                                                                              I also like a Kaiser or hard roll split and toasted in a non stick skillet sprayed with non stick cooking spray. Remove the bread and spread the top of the roll with extra sharp pimento cheese. Place three strips applewood bacon on the bottom half of the roll and scramble an egg in the skillet hard; sprinkle with pepper and place on top of the bacon. Close the roll and yum!

                                                                              1. egg salad with dill, mayo, mustard and parsley. Hold the bread :)

                                                                                1. Oh, and another open-faced variety:

                                                                                  a fairly thin slice of crusty bread, toasted. good spread of cream cheese. sliced hard-boiled egg (still warm) on top with a good grind of salt & pepper. add caviar if you wanna fancy it up. or chopped dill.

                                                                                  1. Two regulars, each on a toasted English muffin:

                                                                                    Sliced cold hard boiled egg with sharp cheddar, broiled a bit to warm the cheese but not the egg. The cold egg with warm cheese and bun is the point.
                                                                                    Fried egg over easy, sharp cheddar melted on the egg. Yolks totally runny so they explode and run between your knuckles onto the plate, where you sop them up with the sandwich as you eat.

                                                                                    1. If I'm making an egg sandwich at home, it's 2 fried eggs, over with broken yolks but not cooked like unto death, served on lightly toasted toast with one piece buttered and one piece with HP sauce.

                                                                                      If I'm ordering one elsewhere, my preference is also for fried eggs, with bacon or sausage preferred over ham, but I'll take ham if that's the only thing on offer, cheddar cheese and tomato. Whatever the bread turns out to be is probably fine, provided the sandwich isn't one small egg drowning in a giant roll. I don't generally have all of these ingredients on hand at home, or if I do, I don't generally want to go to the trouble of assembling them all.

                                                                                      All of those things, or a Sausage McMuffin with egg.

                                                                                      1. This video of Thomas Keller's rendition for the movie "Spanglish" seems pretty optimal to me:


                                                                                        4 Replies
                                                                                        1. re: HouseSparrow

                                                                                          That Sandler is as 'thick as a brick'. Notice how long it took him to understand the simple concept of alternating the bacon slices?

                                                                                          1. re: Puffin3

                                                                                            Not even looking at the video, because it will annoy me: But the main thing I remember from that movie was how awkward Adam Sandler looked, making that simple sandwich.

                                                                                          2. re: HouseSparrow

                                                                                            For me, there was only ONE big shock in that video. How dull the damned bread knife is!!! sheesh!

                                                                                            1. re: HouseSparrow

                                                                                              I gotta agree. My sister-in-law and I can never watch that movie without pressing the pause button and going to make a sandwich to eat while we watch the rest of the movie.

                                                                                            2. Thin rye, toasted. One slice liberally buttered, one slice spread thin with good mayo. One jumbo egg, fried over easy in good butter. Put egg on mayo'd half, pouring out any residual butter drippings. Sea salt, pepper to taste. Close sandwich. Eat wearing a shirt you don't care about.

                                                                                              1. I am probably going to get some groans and yucks but here's my favorite.
                                                                                                One egg fried super low and long to get an over hard egg that has no brown generoualy sprinkled with course sea salt and fresh cracked pepper, squishy white bread slathered with rediculous amounts of miracle whip. Yep, that's it. Let the wise cracks begin.

                                                                                                6 Replies
                                                                                                1. re: suzigirl

                                                                                                  I love runny yolks but hard eggs have a special spot in my book as well. I think I'm one of the few people who hate curd-like, soft scrambled eggs.

                                                                                                  1. re: fldhkybnva

                                                                                                    I hate to say it but i am in the soft scrambled camp. And this is the only time I like well cooked eggs. In general I like them over medium. But I am not a messy sandwich eater. No offense to those who are.

                                                                                                  2. re: suzigirl

                                                                                                    Oh, no wisecracks from me - I'd gladly share that with you!!!

                                                                                                    I'd add cheddar cheese and thinly sliced onion to it, but not if it would hurt your feelings.....

                                                                                                    1. re: nlgardener

                                                                                                      Not at all if it is sharp cheddar and super thin onion. Yes, please.

                                                                                                    2. re: suzigirl

                                                                                                      I just posted a very similar sandwich, but with ridiculous amount of butter, so much so that the bread gets quite mushy in places. So no judgement here. It is how my mom made them and I wish she were here to make me one right now.

                                                                                                      1. re: jennaroo

                                                                                                        I just read your post and all i can say is pass me one. Your mom made a mean sandwich.

                                                                                                      1. re: Gastronomos

                                                                                                        Yes! Are from cali? I grew up there and avocado was just like mustard- it goes on every sandwich.......

                                                                                                        1. re: Ttrockwood

                                                                                                          Colombia? That was something Sam never shared with us.

                                                                                                        2. I ran into this one by Susan Goin sometime ago. It's incredible.


                                                                                                          1. Start, alas, with hangover.

                                                                                                            Well buttered toast
                                                                                                            Fried egg, runny yolk
                                                                                                            Tomato slices (only if in height of tomato season) otherwise sub w crispy bacon and homemade ketchup
                                                                                                            salt, pepper
                                                                                                            Arugula (optional)

                                                                                                            1. My recent favorite:

                                                                                                              Fry one egg in some butter, and flip it so it's over-easy. Add pepper and salt. After flipping, lay a piece of American cheese over the top, turn off heat and cover so the cheese melts. The egg will ideally still be runny when you take it out.

                                                                                                              Toast an English muffin, and then spread on some spiced tomato chutney (or something savory/sweet/spicy) and add a slice or two of bacon. Add the egg and cheese, and close.

                                                                                                              I sometimes do this without bacon too and it's still good.

                                                                                                              My problem now is that I am out of tomato chutney :(

                                                                                                              3 Replies
                                                                                                              1. re: Dave MP

                                                                                                                Have you tried zucchini butter? Delish!

                                                                                                                1. re: fldhkybnva

                                                                                                                  What, pray tell, is zucchini butter??

                                                                                                                  1. re: tcamp

                                                                                                                    It's a rif on a Julia Child recipe http://food52.com/blog/7500-jennie-co.... It's basically sauteed shredded zucchini with whatever else you like to add. It's surprisingly delicious and a great way to use a lot of zucchini. I have made several different versions - lemon and fresh herbs and Harissa are favorites. It keeps for a while in the fridge and you can also freeze it.

                                                                                                              2. Toasted English Muffins - 1.5

                                                                                                                1 for the sandwich

                                                                                                                .5 on the plate to catch this:

                                                                                                                1over easy egg


                                                                                                                that drips down.

                                                                                                                As a previous poster noted, it's best to welcome this with a hangover.

                                                                                                                The half muffin at the end (with the drippy yolk and bacon juice) feels like an encore.

                                                                                                                1. Ooh, I love egg sandwiches. I like all kinds, but my perfect one:

                                                                                                                  Fried egg, over medium, in salted butter, a little extra salt on the yolk when it goes in the pan (ok, too much salt, can't help it) Toasted bread (Pepperidge Farm Extra Thin Sliced Whole Wheat at the moment). Butter lettuce, or romaine, thin slice of tomato, miracle whip. Grind on a little black pepper, so yummy.

                                                                                                                  I like a runny egg, but you can't do this and eat it in the car. Also, mayo will do but not preferred for this (home-made mayo doesn't do it for me, I like home-made boiled dressing the old-fashioned sort you find recipes for in old church cookbooks, miracle whip is a canned version of this, more of a sweet dairy/vinegar flavor than mayo and not so oily).

                                                                                                                  1. I'm not a big egg fan, but I do crave egg sandwiches like I eat in India and Singapore/Malaysia.

                                                                                                                    Heat some oil and sauté some chopped onion, and chopped green or red chilli. When the onions is browned on the edges, add some chopped tomato (or leave it out like I do). Add 2 beaten eggs, sprinkle with salt and cook like a well done omelet - you want it to be somewhat brown.

                                                                                                                    toasted bread spread with Asian chilli sauce (or Maggi tomato-chilli sauce)
                                                                                                                    egg omelette
                                                                                                                    sliced cucumber for crunch

                                                                                                                    Serve with more chilli sauce or ketchup for dipping.

                                                                                                                    1 Reply
                                                                                                                    1. re: boogiebaby

                                                                                                                      that sounds delicious. Breakfast tomorrow.

                                                                                                                    2. I had one today, thanks to reading this thread yesterday.

                                                                                                                      Sourdough, ciabatta, or other firm, chewy bread. One egg, fried in olive oil with S&P. Yolk not overcooked and left unpunctured. Sausage slice, lightly browned. Spicy if possible. Toast bread, add meat and egg. No cheese!

                                                                                                                      Not suitable for car eating but then I don't like to do that anyway.

                                                                                                                      1 Reply
                                                                                                                      1. re: tcamp

                                                                                                                        Bob and I share one as our fave sourdough bread slices are HUGE. So I always break the yolk and 'smear' it around a bit so we both get our share :)

                                                                                                                      2. It's interesting to me that so many people include various types of meat and vegetable on their favorite "egg" sandwich. For me, once I've added anything other than just egg and cheese, it is no longer an "egg" sandwich, but rather a "X type of meat sandwich with egg."

                                                                                                                        1. I already replied once, but thinking about this more, the Egg McMuffin is right up there with the best egg sandwich!

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                                                                                                                          1. re: jbsiegel

                                                                                                                            I used to LOVE mcdonald's breakfast sandwiches; it was my very last thing that I still ate from fast food places.

                                                                                                                            Fast forward, and I tried one - about a year ago. After eating fresh and real for so many years, it tasted as though it had things like nail polish remover in it or something.

                                                                                                                            I was very sad.

                                                                                                                            Have they changed that much, or have I, or have both of us?

                                                                                                                            1. re: sandylc

                                                                                                                              Probably both, but they didn't have GMO soy in everything back in the day. It is pretty nasty now but I adored them when I was a kid.

                                                                                                                            2. re: jbsiegel

                                                                                                                              Yeah, the sausage egg McMuffin is great hangover food. Right amount of grease and salt.

                                                                                                                            3. I understand the sentimental appeal of a traditional hard roll egg sandwich, but the way hard rolls are made nowadays seems to pale by comparison. At one point a hard roll would have had a light crust and crumb, but your typical deli roll of today is a thing so chewy you need a firm grip and strong jaws to tear away a biteful that is invariably lacking in either the egg or meat because you've smooshed it out of the sandwich with your gnawing and grabbing. And if you've made the mistake of putting a fried egg in that sandwich, well you better hope you've got a bib because that yolk was blown out onto your shirt with your first bite.

                                                                                                                              But put that egg and sausage on a biscuit with some Cholula and cheese and maybe I'm showing my flyover upbringing, but that's a sandwich I can get behind. Bacon, egg and pimento cheese on a biscuit anyone? At home when I have chistorra sausages, I'll split them to char in olive oil before laying them in a bocadillo with scrambled eggs, hot sauce and, if I'm in the mood, potato chips.

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                                                                                                                              1. re: JungMann

                                                                                                                                They still make hard rolls the old way in the NY city area. They need a little chew but yes, the outside has to be light and crispy. You should have a few flakes on your plate when you're done.

                                                                                                                                Unfortunately there are also many sad imitiations. If they are marked "Kaiser rolls" that is a bad sign. You just have to know where to get them. Luckily my local grocery imports a large assortment from the city daily(we are an hour and a half away, so I thank my lucky stars!) The one that many delis around here use are made on Long Island and are OK, but not as good as the real thing. If you have to toast a hard roll, it's not the real deal!

                                                                                                                                1. re: coll

                                                                                                                                  Even a hard roll with butter. Breakfast of champions for the NJ/NY commuter.

                                                                                                                                  1. re: Jerseygirl111

                                                                                                                                    Yes, I forget about that sometimes. That is killer, and their butter is always near the grill so it's nice and soft. Now I know what I want this weekend!

                                                                                                                                2. re: JungMann

                                                                                                                                  This has certainly happened to bread everywhere. If you seek out a very old-fashioned place that has "stuck to their guns", or a newer artisan place that has brought back real baking, you might do all right on your bread-seeking adventure.

                                                                                                                                  Or make your own.

                                                                                                                                  1. re: sandylc

                                                                                                                                    I'm working on my own burger buns, since I'm not so picky about those. But hard rolls, I think they're like bagels: either some kind of industrial steam baking, or it's the water ;-)

                                                                                                                                    1. re: coll

                                                                                                                                      We make most of our own bread; I like potato dough for buns, and bagels are great when make with diastatic malt powder and then boiled in baking soda water.

                                                                                                                                      1. re: sandylc

                                                                                                                                        If you've got experience boiling bagels in alkaline solution before baking, I could probably use some of your help on the pretzel thread I started on HC!

                                                                                                                                        1. re: JungMann

                                                                                                                                          I'll take a look...I'm only about...HALF-experienced, I think! I love that there is always more to learn and more to share with baking.

                                                                                                                                  2. re: JungMann

                                                                                                                                    Pimento cheese would be a nice addition. I will give that a try soon.

                                                                                                                                  3. May not be the very best, but certainly the simplest, and very good: one half of Trader Joe's whole wheat English muffin, well toasted, spread with TJ wasabi mayo and topped with a "buttercup" egg (an egg that's somewhere between soft and hard-boiled -- for a medium-sized egg, simmer about 8 minutes).

                                                                                                                                    1. Corned beef hash, 2 fried eggs with runny yokes, on a hard roll.

                                                                                                                                      1 Reply
                                                                                                                                      1. re: mmalmad

                                                                                                                                        Oh I forgot about corned beef (and pastrami) good call!

                                                                                                                                      2. I fry some homemade vinegar peppers in a little olive oil, add cooked, cubed potatoes and then scramble two eggs unto the mix. When set, serve over scala bread. Wonderful!

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                                                                                                                                        1. re: NHCarol

                                                                                                                                          That sounds fantastic. My mother used to combine vinegar peppers, cubed boiled potatoes and mozzerella. Bake it in a casserole dish, holy mama.

                                                                                                                                        2. Assuming egg salad is a separate category and a boiled egg on toast isn't considered an open-faced sandwich...

                                                                                                                                          This is still pretty much the same thing mom put in front me growing up. Fried egg, yolk broken; salt and pepper; bacon or ham; soft white bread; yellow mustard, sometimes mayo. Every once in awhile swiss or cheddar or american.

                                                                                                                                          1. The Very Best? The one my DH makes me when he just knows it will be the only thing to fit the bill.

                                                                                                                                            Fresh white bread, mayo, 2 eggs per sandwich fried in butter so yolk is firm but not dry, whites tender, with salt and pepper. Mmmmmm...nothing better than that!

                                                                                                                                            1. Do Egyptian eggs fried in schmaltz count?

                                                                                                                                              1. I like scrambled with american cheese (substitutions on cheese is fine but scrambled into the eggs is imp.; hot sauce, wrapped in a whole wheat tortilla; but almost any egg sandwich will do it for me; my fav.

                                                                                                                                                1. At home, I like a fried egg sandwich with bacon, old cheddar and Frank's Red Hot on toasted bread (whichever bread I have on hand).

                                                                                                                                                  My favourite egg sandwich at a restaurant is a Tunisian sandwich, which includes tuna, hard-boiled egg, cumin, capers, harissa, hot peppers, not sure what else.

                                                                                                                                                    1. Wonder bread (type) , very very well buttered, eggs lightly beaten and fried till done. Smash it all together, the bread will turn mushy in parts from the butter. Plenty of salt. This was how my mom made them and it would still be my favorite, although how can there be a bad egg sandwich...

                                                                                                                                                      1. Toasted English Muffin dripping with butter, hard fried egg, slice of country ham (fried), and Swiss cheese (slightly melted atop the toasted muffin), assembled in any order between the muffin halves. Enjoy (may take two or three).

                                                                                                                                                        1. I am Indian. One of the perks of being Indian is that we make the best damn egg sandwiches in the universe.

                                                                                                                                                          The standard Indian bread-and-egg dish is "bread-om'let". The omelette is large-curd, cooked pretty brown, with onions, green chillies, maybe some tomatoes and cilantro, and lots of salt. The bread is white, refined sandwich bread, generously buttered. My parents (OK, Dad) picked up the habit in college of adding ketchup and jam. It's a bizarre combination, but try it before you protest. I like it with a decent marmalade, instead of the sugary Kissan jam they had back in the day. You can also swap out the omelette for an over-medium fried egg and cheese, if you're in a hurry.

                                                                                                                                                          Less standard, but equally delicious: fry up some onions or shallots with salt, cumin, red chile, black pepper and a dash of turmeric. Scramble in some eggs. (You can also use boiled eggs, cut longitudinal slits, and briefly stir-fry in the onion-masala mixture.) This spicy egg abomination will stand up to heartier whole grain breads, and also benefits from a squirt of sriracha, ketchup, or Maggi hot-and-sweet.

                                                                                                                                                          4 Replies
                                                                                                                                                          1. re: Scrofula

                                                                                                                                                            I had to google "Kissan jam" to figure out which kind of "Indian" you were talking about :)

                                                                                                                                                            1. re: c oliver

                                                                                                                                                              The masala, cumin, tumeric and cilantro gave it away for me! Sounds very interesting.

                                                                                                                                                              1. re: lemons

                                                                                                                                                                My egg sandwich depends on whether I want a 'Delany' (wet) or dry one.
                                                                                                                                                                I like to use japanese mayo or English Salad Cream and S&P. For 'wet' I make an open face with a poached egg, for dry I use sandwich bread, scrambled eggs, on ice berg lettuce.

                                                                                                                                                            2. In St. Louis, you'll find most chinese restaurants have the St. Paul sandwich. It's an egg foo young patty on bread with mayo, pickel, onion, lettuce and tomato.

                                                                                                                                                              It's wonderful.


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                                                                                                                                                              1. re: FoodChic

                                                                                                                                                                Really cute writeup...for something that sounds totally disgusting :)

                                                                                                                                                              2. Here is Kinsey Millhone's recipe: Bread slices, whole wheat, toasted, slathered with mayo. Still-warm hard-boiled eggs, sliced. Lots of salt.

                                                                                                                                                                1. I only just now remembered one I had for breakfast a few weeks ago: the leftover half of the previous day's tomato/avocado/green onion/cheese frittata, briefly refried and stuffed between two buttered slices of Trader Joe's flourless sprouted wheatberry bread. That was pretty damn special.

                                                                                                                                                                  1. One more option from my youth...which will probably disgust most of you :-)

                                                                                                                                                                    Right off the bat, I thought of breakfast egg sandwiches. But...now moving to the lunch option...

                                                                                                                                                                    One of my mainstay sandwiches as a kid was sliced egg...hard-boiled egg, use an egg slicer, slap some Miracle Whip on Wonder Bread, pop on those egg slices, put it together, and you're good to go! Loved that sandwich!!!

                                                                                                                                                                    1. 1. Put two slices of white bread in the toaster. Just plain ol' whitey white corporate America bread.
                                                                                                                                                                      2. Put 4 strips bacon, cut in half, into pan. Cook until not soft but not hard - you want chewy, but not limp.
                                                                                                                                                                      3. Crack an egg into the bacon grease left in the pan. While it's frying on one side, push down the toaster button.
                                                                                                                                                                      4. Flip egg, but DON'T break the yolk. Cook until the white on the other side is just done. Your bread should pop up right as it finishes.
                                                                                                                                                                      5. Slather Duke's mayo on inside of both pieces of bread. Layer bacon, egg, and a nice piece of cheddar.

                                                                                                                                                                      Runny yolk will be sopped up with the sandwich. mmm...

                                                                                                                                                                      1. Put this omelette between a couple of slices of Wonder bread. Lots of margarine.https://www.youtube.com/watch?v=9O5WD...

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                                                                                                                                                                        1. re: Puffin3

                                                                                                                                                                          Margarine? Huh.

                                                                                                                                                                          Love how that woman "doesn't know why butter turns brown", and she's teaching others to cook.

                                                                                                                                                                          1. re: linguafood

                                                                                                                                                                            HA! But think about it --- Wonder Bread and margarine. Somehow that's a marriage made in heaven!

                                                                                                                                                                            1. re: c oliver

                                                                                                                                                                              The best part about Wonder Bread and margarine in a sandwich is that if you are driving while eating it, and you get a flat tire, you can use it to patch the tire!

                                                                                                                                                                        2. Grew up in part in NJ, where Pork Roll is king! Hard roll with griddled pork roll, over medium egg and american cheese. Right back to childhood!

                                                                                                                                                                          1. Fried egg, cheese and fried Taylor ham on hard roll.

                                                                                                                                                                            1. Fried egg cooked in butter, yolk broken. The outer white of the egg must be crispy. It's gotta crunch when you bite into it. Then melt a slice of white American cheese on top. Place between 2 slices of white bread with some ketchup spread on them, salt & pepper.

                                                                                                                                                                              1. Saute' green peppers, possibly a little onion. When it's ready, put a thick slice of tomato on top of the peppers. Meanwhile, beat an egg. Pour it over the peppers and tomato and cover with a handful of shredded Sharp Cheddar. Lay a lid over and let this mini-omelet cook for a minute while you attend to the 100 % whole wheat English muffin that should be popping out of the toaster. Butter it. Spread on a little mustard. Meanwhile crisp up some bacon in the microwave. Fold the egg over twice so it's quarter-size and put it on the muffin then add the bacon.

                                                                                                                                                                                1. I love a good breakfast egg sandwich, rarely eat them anymore because we do paleo on most days due to my dd health issues. Besides a Croque Madame.... which is heaven, I used to sauté thinly sliced tomatoes in good olive oil with s&p and sometimes basil, fry up two eggs over easy per sandwich, on one slice of bread I layer good cheese, maybe sharp white cheddar, Swiss, or Gouda.... whichever is on hand, lightly broil cheese then top with eggs s&p and tomatoes, top with other piece of bread and spread butter on outside of both slices and broil both sides till golden brown. So. Good.