Eggplant Egg Sandwiches

I really felt like calling this post: “This Week in Breakfast Sandwiches” because I believe we should be talking about egg sandwiches on a weekly basis.

Like the grilled cheese and the BLT, egg sandwiches are part of the classic warm sandwich elite. They’re simple – but if done with a little extra care and flair, can be a real soul-warmer. And if the combination of sunny eggs, melted cheese and carbohydrates does not warm your soul, then we might not be friends.

Let’s discuss the main components of an egg sandwich, so we can be sure to get this right.

1. The bread. I’m partial to a fresh bread roll. Baguette, English muffin, or a couple of good slices of toast all work nicely too.
2. The eggs. Over-easy, sunny side up or scrabbled are the top cooking methods for sandwich purposes. Whatever your yolk consistency preferences, they MUST be hot upon serving. No one wants cold eggs in this situation.
3. The cheese. Cheddar is a classic. Anything with a good melt-factor and a bit of saltiness gets my vote. This one also goes hand in hand with the egg temperature: it MUST be melted.
4. The extras. Bacon, ham, sausage, tomato, salt, pepper, ketchup, hot sauce. All classics. But sometimes its good to mix it up.

What about the veggie folk (I’m talking vegetarian OR veggie-lover)? Sure, sometimes a little cheese with your eggs is enough – but there are times when you need a bit…more.

Enter the eggplant steak: thick slices of eggplant, cooked in a covered pan until tender and flavorful. These “steaks” are the extra for my new favorite egg sandwich. The key is cooking the eggplant until it’s silky but still maintains its meaty structure.

Eggplant Steaks
– 1 medium eggplant
– 1 tablespoon olive oil
– salt and pepper

Slice eggplant into 1-2 inch/2.5-5 cm thick circles.

Heat olive oil in a large pan over a medium-high heat. Place eggplant circles in a single layer in the pan. Cook for 2-3 minutes on one side and flip. Cover with a lid and bring the heat down to low. Cook for 10-12 minutes covered, flipping occasionally and adding a tablespoon or two of water if the eggplant is burning at all.

By trapping the natural steam from the eggplant, you end up with well-cooked, silky eggplant. You can store the steaks in the fridge for 2 or 3 days and heat up when you’d like to use them again.

My sandwich: fresh multigrain bread roll, split in half + 2 warm scrambled eggs + melted aged Australian cheddar + eggplant steak + sea salt + ground pepper


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