Open-Face Savory Egg Sandwich
October 16, 2011 § 3 Comments
It’s a shame that this recipe isn’t what McDonalds uses to make their “Egg” McMuffins. Maybe if it was, our country wouldn’t be suffering from an obesity epidemic. I hate to start on such a negative note, so I’ll change my tone, but I had to say it.
We’ve finally got eggs! At first, I was hesitant to believe it, but after pulling the petite golf-ball-like orbs from the hen’s laying quarters for the past seven days, I’ve realized that it’s probably only going to get better.
The eggs in this sandwich were probably some of the most expensive eggs I’ve ever eaten (we have a while until our inputs & the hens’ outputs break even). Although the eggs were definitely the most expensive, they were by far the tastiest little morsels around. We’ve been letting the hens out to roam around the garden, torture the dog, flock into trees & to hop. Yes, hens hop, or at least ours do. But hey, the happier the hen, the better the egg- that’s my hypothesis.
All around the country the number of people rearing their own chickens (mainly for laying), keeping bees & planting their own gardens is increasing exponentially. It makes sense. As this nation has become more educated about the way our food is grown & raised, the energy required to ship it to us (food miles) & the actual nutritional quality of what we’ve been consuming, people have begun to lose their faith in the integrity of our food systems (& for good reason). So, instead of relying on a system that we can’t count on, why not take a whack at self-sufficiency (just a little whack).
So when I say this is the ultimate breakfast, lunch & dinner sandwich, you have to understand, the eggs did come from my backyard & that makes all of the difference. It’s a pretty damn good feeling to eat something you helped grow or grew yourself.
Aside from the egg, how can can anyone go wrong with a hearty artisan multi-grain loaf, roasted butternut squash, a block sharp cheddar (Melted. I know, even better right?) & arugula? You can’t.
Oh & yes, eggs do have cholesterol, but don’t let anyone fool you, eating eggs is much more nourishing than a bowl of some “healthy” cereal every morning. If you don’t know already, eggs are a prime source of choline, folic acid & vitamin A. They provide the perfect ratio of fat to protein & are probably not what is causing your high cholesterol. In fact, it is generally accepted that dietary cholesterol is not the persecutor of high LDL (bad cholesterol). Also, the fat in eggs is predominately good for you, as they are relatively low in saturated fat. High consumption of saturated fat is positively correlated (when consumed in high amounts, e.g. grain-fed & processed meats, processed cheese, butter, etc.) with high cholesterol.
As you can see, the quality of bread you use is important in deciding the the outcome of this sandwich. It’s got to be robust enough to not get lost under all the toppings that are added. Actually, the quality of everything in this sandwich is important; the bread, the cheese, the butter you used to brown the sage leaves in, the sage itself, the fresh bitterness of the arugula, and of course the egg.
By the way, if you’ve never made brown sage butter, you’re in for a treat.
Open-Face Savory Egg Sandwich
(Serves 2 or 1 really hungry person)
1 butternut squash*, cut in half, seeds removed, 1/2 loaf of bread, 5 oz organic sharp cheddar, 2 eggs, 1 cup of arugula, 2 Tbsp honey mustard, 2 Tbsp shredded organic Parmesan cheese, 1 Tbsp organic butter, 6 sage leaves, broad leaf if available, salt & black pepper to taste
*You won’t use the whole butternut squash, but it will keep in the refrigerator for several days or can be turned into Butternut Squash Soup.
Heat the oven to 400 degrees Fahrenheit & roast the squash for 30 minutes, or until easily pierced with a fork. Then, switch the oven to broil. Cut two 3/4 inch thick slices of bread & broil, flipping the pieces every minute until golden on each side. When broiling you should use the middle-top racks (the heat comes from the roof of the oven) & should be vigilant about keeping an eye on the bread.
Meanwhile cook butter in a skillet over medium-high until the milk solids begin to brown, this should take about 2-3 minutes. Add the sage & cook until crispy, no more than 1 minute. Remove the sage & set it aside.
Once broiled, spread 1 Tbsp of honey mustard on each slice of bread, cover with a thin piece of butternut squash & top with the cheese. Broil the cheese-topped bread for 1 minute, or until the cheese melts (this happens very quickly).
Add the two eggs to the brown butter & cook until the bottoms turn white. Season with a little bit of salt. Flip the eggs & cook for no more than 1 minute. The yoke should be runny when they are finished. When finished top the broiled cheese bread with the sage, the eggs, some arugula & a pinch of Parmesan cheese. Broil for 30 seconds to melt the Parmesan. Season with black pepper & serve immediately.
While you enjoy, consider the following: What is holding you back from getting some laying hens?