Breakfast Sandwiches for Travelling
So one of the things I don’t generally write up here, because it’s not worth it usually, is my regular tradition of making breakfast sandwiches for travel days for A. Because A has to travel for work (driving eight or so hours this week each way), and because food on the interstate is liable to be gross and underwhelming, I send her on her way with a breakfast sandwich so that it feels more like food, and also more like a treat.
In this case, the breakfast sandwich was worth memorializing, so I wrote this up so I don’t forget about it. It started, as they so often do, with a glish muff. I split english muffins and got them under the broiler to toast*.
I poured some oil into a pan and got to work on some more fried green tomatoes. I dunked them in buttermilk, then in corn meal, this time seasoned with salt, cayenne pepper and fenugreek, then fried each side for a couple of minutes until they were golden-brown and removed them to a paper towel to drain.
Separately, I heated some oil in a pan and cracked eggs into it, one per sandwich. When they were cooked through** I slid them out onto paper towels also. They don’t require nearly as much oil to cook as the tomatoes do, but they still keep that oil in their li’l crannies, which is troublesome, so I like to blot them out a little so that they dry and don’t slip around on the sandwich as badly.
When the english muffins were toasted, I spread some goat cheese on the bottom bit of each one, then followed it up with some spicy microgreens of a variety I have since forgotten***, but which were super tasy. The egg went down on that, followed by a little bit of hot sauce (to glue the egg and the tomato together) and then the top of the english muffin. They were fantastic, and one of the best uses of a fried green tomato heretofore known to man.
Next time I’ll try the exact same thing, but I’ll also use an avocado.
* I do have a toaster oven, and it’s great, but in this case when I’m making four breakfast sandwiches at once (two for A along the road, and two for me because, well, they’re relatively small and I eat two of them) it’s easiest to lay them out on a sheet pan and toast them all at once.
** A is going to be eating these in a car, so a soft, runny yolk is a liability, not a joy.
*** their purchase was occasioned by the lady that ran the farmers market stall insisting I try them and telling me they’re good on sandwiches, which I chose to believe, and which turned out to be true.