Let's face it: If you're eating breakfast at McDonald's, chances are you're either hungover, late for work, or possibly both. Regardless, dieting is not part of the equation. But let's say you could cut some of the fat and cholesterol out of breakfast with something that was just as tasty. No reason not to do it, right? That's the promise McDonald's is making with its new egg white-based breakfast sandwiches.
'breakfast sandwiches' on Serious Eats
This is a post about making breakfast sandwiches with Popeye's biscuits—certainly the finest fast food biscuits available in the greater New York metropolitan area, and arguably the greatest fast food biscuits available anywhere.
Here's the deal: you can get your McDonald's biscuit sandwiches (or any breakfast sandwich, for that matter) made with a 100% real egg, cracked and cooked fresh on-premises. All you've got to do is tell the cashier that you'd like your sandwich made with a "round egg" and they'll replace your folded egg patty with a real egg, free of charge. An egg sandwich from McDonald's that actually tastes like egg? Who'da thunk it?
There's a reason eggs and avocados have the same shape, right? It's a subliminal reminder that they taste good together. At La Mie, a bakery and café in Des Moines, this combination makes appearances in salads and omelets, but the place they shine brightest together is the avocado tartine ($6.95), listed on the breakfast side of the menu but available all day.
This soft egg and and sausage sandwich is just the thing for breakfast—which at Veselka can be ordered 24 hours.
When Spam and eggs are wedged into a toasted Hawaiian roll slathered in jelly (pineapple, mango, and even strawberry, all work well), it makes for an epic breakfast sandwich that might even sway the harshest of Spam critics (one could only hope). The sweetness of the rolls and the jelly balance the salty Spam and the rich, runny egg yolk. Oh, and a squirt of Sriracha never hurts either.
The new Dunkin Donuts Turkey Sausage Breakfast Sandwich appeals to my glutton-on-a-diet sensibilities on multiple fronts. For starters, I've long since made peace with turkey sausage as an acceptable facsimile of the better, porkier version.
In the landscape of Seattle taco trucks, Taqueria el Jarocho is a relative newcomer, but it sets itself apart from the crowd with two words: breakfast torta. Sure, there are excellent tortas elsewhere in the city (including the nearby Barriga Llena), and you can put an egg on them and maybe call them breakfast, too. At el Jarocho, this is no 'put an egg on it' type of situation, though.
You are looking at half of the Breakfast Sandwich ($7) at Il Buco Alimentari & Vineria, and trust us, this half is enough to be breakfast on its own.
Fast food places and coffee shops have nearly perfected the art of a sausage, egg, and cheese breakfast sandwich, but sometimes I need to soothe my soul before I can bear to wear my pants, so last week I headed for the frozen food section in search of a reasonable home-based version. Find out who won between Aunt Jemima and Jimmy Dean.
For only a few dollars more than the standard egg and cheese, you'll get tender egg, creamy ricotta, and a crust of gruyere shellacked to the bread like one giant cheesy crisp.
While many restaurants offer over-the-top dishes of fried meats smothered in gravy, Southeast Portland's Toast offers simpler (but no less hangover-curing) dishes like their egg and sausage sandwich puzzlingly named 'Go Home Thomas.' Their recipe offers directions for making each element from scratch, including the English muffin.
The whole mess of ham, bacon, eggs, and thin slices of yellow American cheese are piled onto one side of the bun, then covered and pressed to squash everything together: cheese melts on contact with the hot contents, egg yolks ooze out velvety yellow goodness, fat-slicked ham nestles crisp strips of bacon. A cup of coffee and you're ready for the day.
The breakfast sandwich gets a little special attention and goes from ho-hum on-the-go meal to morning spectacular.
What is it about airports that breeds bad food? Is is a lack of resources? A captive audience? And the more important questions, if Rick Bayless can serve great airport food at O'Hare, why can't everyone else? Tell us; what's the best and worst airport breakfast you've ever had?
We love breakfast sandwiches of all sorts: on bagels, on English muffins, squishy rolls, crusty rolls... you name it. But there's something so special about a breakfast piled on a biscuit. Here are 5 we love from across the country.
I have a complicated relationship with Bklyn Larder in that I love basically everything they make, bake, or stock, but can't make a habit out of buying $9-pint ice cream or $29/lb cheeses. So it's a very pleasant surprise that their new breakfast menu is gently priced. What's not surprising: that it's all excellent.
You know those bleary mornings after drinking a little too much (OK, a lot too much) when your eyes refuse to focus the next morning? And your skull feels twice as big? Yeah, those are breakfast sandwich mornings. But they don't always have to be about medical necessity. We love them on just about any morning. Here are 10 places to find our favorite versions of the classic breakfast sandwich in Portland, Maine: on bagels, english muffins, plain white toast, and more.
This breakfast version of a Mexican torta is filled with refried beans, avocados, cotija cheese, chopped white onions, Cholula-spiked mayonnaise, cilantro, chicharrones, and fried eggs.
A classic Mexican torta gets updated into the ultimate breakfast sandwich. Eggs, crispy fried pork, avocado, cotija cheese, and a spicy mayonnaise all served in a warm roll.