Friday May 13, 2011
There's nothing like having a fried egg sandwich for breakfast on the weekend. Especially when you might have been up a bit too late and had a few too many the night before. While some might settle for the fast food variety, I prefer to make my own, using homemade white bread, crisp bacon, fried, farm fresh eggs and sharp cheddar cheese. Sometimes I like to add a little something extra special: pickled beet slices. Before you say gross or yuck, trust me, this combination is excellent, and you don't even have to like beets to love this sandwich.
The combination of the toasted bread, tangy cheese, fatty and savoury bacon, and the running egg yolk are always a winner, but when you add the sweetness and acidity of the pickled beets, this sandwich is elevated to a new level. All your senses become engaged with the texture, smells, taste and look of this masterpiece.
I've been eating this sandwich for years now, and while I wish I could take credit for inventing it, it was actually shared to me by a friend from a community on Newfoundland's Northern Peninsula. I heard that my friend's mother made an egg sandwich with beets on it and, like you are probably thinking right now, I thought that it cannot be tasty. Oh how wrong I was! For whatever reason, one morning a few years ago when I was fighting through a Sunday morning, I gave the old pickled beets a try. I thought to myself, I love beets, and I also love the sweet and savoury combination (I also love strawberry rhubarb jam on my bacon...but that's another story), so why not give it a try. It's one of the best culinary leaps I've ever taken.
Fried Egg Sandwich with Bacon, Beets and Cheddar
Ingredients: (makes one sandwich)
2 farm fresh eggs, fried in a little butter and seasoned with a little salt and pepper
to desired doneness (over-easy, medium or hard)
2 strips bacon, halved and cooked until crisp
Grated sharp cheddar cheese
2 slices of quality white bread
3-5 slices pickled beets (homemade are best)
Butter for toast
Prepare eggs and bacon in skillet to desired doneness. Toast bread and add butter. Arrange sandwich by starting with one slice of toast, followed by beet slices, two eggs, bacon, cheese and the final piece of toast. To get the cheese warm, after I flip my eggs in the pan, I top them with the cooked bacon, then the cheese. I then turn off the pan and cover with a piece of foil for a minute to achieve a fried egg with a medium doneness (some runny yolk) and to melt the cheese. Do your best to savour every bite of this wonderful sandwich, and enjoy the flavours in your mouth. However, if you're like me, you won't be able to stop yourself from wolfing it down as fast as you can.
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About Me...The Wicked Newfoundlander
I'm originally from Newfoundland, Canada, and very proud of it! I moved to upstate New York in 2007, and I spend much of my time working and playing throughout New England. Besides my wife, our dog and hockey, I'm passionate about food. I love to cook and create great tasting food. I also love tasting and critiquing food, and comparing regional cuisine (notably Newfoundland and New England dishes).