Time Stands Still: A Simple Egg Sandwich with Tomato and Cheese

By Jeannette Ordas of Everybody likes Sandwiches


Slow down, take it easy, enjoy the simple things. Sometimes it's hard to do just that. During a recent period of deadlines and giant to-do lists, I decided to make eggs for breakfast. Not that unusual at all. But then I saw a pile of gorgeous tomatoes from our farm share sitting on the counter. There was my favourite strong cheddar in the fridge and half of some whole wheat focaccia bread I had picked up at the bakery the day before. I knew what I had to do.




I sliced the bread in half, placed it on a cookie sheet and popped it under the broiler for a couple of minutes - to get it a bit warm. Then I flipped over the bread (soft, un-toasted side up) and then spread some dijon mustard over top. On went thick slices of tomatoes and a slice or two of cheese. 


Then I switched gears and moved to the eggs. Simple enough: melt butter in a small but heavy pan and when it starts to bubble crack in 2 eggs. The toast, tomato and cheese gets banged into the broiler to melt for a minute or two while the egg starts to firm up. When I get a good sunny-side up thing going on and the edges get lacy and crispy (isn't that the best part?), then I take out the by now melted cheese and tomato toasts and slide the eggs over top. Sprinkle with herbs if you wish, but a good hammering of black pepper and a light sprinkle of kosher salt is what I'd suggest. Again under the broiler for 30 seconds or so - just to cook the egg a bit further and get it to that perfect (for me, anyway) gooey yolk stage. And if the cheese drips onto the cookie sheet and gets all crispy, that's even better, right?


When your perfect egg sandwich comes out from under the broiler, I swear time slows down to a crawl. Breakfast (or lunch, or dinner) is on the table and you better dig in before things get cold. And let me mention that boys get especially reverent when a gooey egg sandwich is presented in front of them (well, that may be just my husband), but trust me, this is one sandwich you will get gooey over. 


And there is no discussing it, this sandwich is open face all the way. Take a moment, enjoy your breakfast and relax. Everything is good.

A Simple Egg Sandwich with Tomato and Cheese
a perfectly ripe tomato, sliced thick
thick slice of bread
a slice or two of your favourite cheese (make sure it's a good melter - cheddar, edam, havarti, swiss are all good choices)
dijon mustard
butter
1 or 2 eggs, organic & local if possible
salt, pepper
herbs (if you wish)

Directions on how I make it are in the post above. This makes one sandwich and how much cheese or dijon or tomato slices to add are completely left in your capable hands. I'm sure you know how you like your eggs, though I'd nudge you to try a nice gooey yolk. Now get to it.

Jan Halvarson

5 comments:

gemma said...

I am actually drooling! I know what I'm having for lunch today. So simple, but then the best things usually are. Delicious.

Lady Grey said...

This is my kind of breakfast sandwich - it looks amazing!

Amy Walters said...

This looks amazing...must try this!

Lydia said...

I am just crazy about this combination for some reason- or sub bacon for the eggs, am I right? Anyway, thanks for the lovely yummy pictures and idea! This might be dinner.

foodmathquilts said...

This looks like my dinner several times in the past month. I'll have to try Dijon - my fix is often garlic mayo - and I'm afraid that I don't like runny eggs. But my husband does!

Sarah

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