This soft egg and and sausage sandwich is just the thing for breakfast—which at Veselka can be ordered 24 hours.
'egg sandwiches' on Serious Eats
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.
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.
The rich, mustardy egg salad tops a leaf of raw kale and a thick piece of crusty bread, with kale pesto on top and breadcrumbs for crunch. A little sprinkle of chile flakes adds heat. Nothing too complicated, but certainly more interesting than most egg salads out there.
The breakfast sandwich gets a little special attention and goes from ho-hum on-the-go meal to morning spectacular.
This bang-for-your-buck breakfast sandwich ($5) is, thankfully, served all day. It all starts with the biscuit: freshly baked, buttery, flaky, and supersized without having that bad-biscuit pasty consistency. Even better, it manages to hold together the pile of scrambled eggs and molten cheddar cheese oozing from the bottom, top, and middle of the egg's folds.
Notes: I usually make 12 2 1/2-inch biscuits with this recipe, but since these are breakfast sandwiches, I like to go a bit bigger with them. You may have a few leftover, but I'm sure there will be no complaints....
Disclaimer: any attempt at scratching the childhood-born itch of the breakfast sandwich has this writer predisposed to positive degustation, and the Toby's Estate scrambled egg on a roll ($7.50) proves to be no exception to the rule.
Egg sandwiches tend to be breakfast fare, but I'd be happy eating the Soppressata and Egg ($7) at Beecher's Handmade Cheese any time of day.
Can you think of a time when you're not in the mood for an egg sandwich? Me neither. Especially the Scrambled Egg Sandwich ($7.50), served all day at Jane. It comes on crispy grilled sourdough that's smothered in cheddar cheese. You don't even have to bother with ketchup; the acidic tang is already included in the sandwich in the form of homemade tomato chutney.
"We should really be eating more Hong Kong-style diner sandwiches," Robyn Lee emailed me yesterday; and so this morning, we ran out to try nine of them. (It set us back $20.)
Forget one a day, in Los Angeles, you could easily eat three sandwiches a day. And in this alternate universe of hero, sub, and panino bliss, each day would start with a breakfast sandwich, that eye-opening combination of egg, cheese, maybe a little meat, or a few vegetables thrown in for good measure. Here are eight that are up to the task.
There's one model of great egg sandwiches, not unlike one model of a great hamburger, that has totally melted cheese (there's nothing wrong with American), soft, fluffy eggs (if they're scrambled), and a squishy bun that's soft enough so nothing spills out when you bite it. That's what you get with the "Tiger Paws" at Shopsin's ($8, +$4 with bacon): three mini egg-sandwiches, served in a row slider-style.
Of the sandwiches we've tried at Better Being Underground, this refreshing number has been our favorite.
We love a good egg sandwich—bacon, egg and cheese, egg salad, Croque Madame, we could go on and on, but we have to thank The Big New York Sandwich Book for introducing us to another egg-centric lunchtime repast, the Israeli Workingman's Lunch. One might assume that most workaday Israelis are bent over an overstuffed falafel but Snir Eng Sela, chef at Commerce had a different sort of Israeli lunch in mind.
Somewhat messy, given how the croissant shatters, this is best eaten right on the spot at one of the outside tables. Next time, I'll also be adding cheese. (If you're going to do it, might as well go all the way.)
It's a little bready, but it's also the rare breakfast sandwich that tastes as good two hours later as it does straight out of the case—a rare commuter-friendly egg sandwich to remember.
Avocado and cream cheese had never occured to me as elements of an egg sandwich, but now that I've had it I'm a huge fan. At Austin's The Local Yolk cart, the "Phyllis" ($7) stacks those ingredients in precise, even layers—a slim fried egg that's just barely set in the middle, buttery, even slices of avocado, and a substantial layer of cream cheese—between slices of white bread that gets a great crunch to counter the soft middle.