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Very versatile: With their high protein and moderate fat content, eggs satisfy longer than cold cereal and other speedy breakfast options. Perfect for weekends when we tend to only eat two meals. (Bill Hogan/Chicago Tribune) |
We might have an occasional egg salad sandwich or hard-cooked egg at lunch, but we don't eat many eggs during the workweek. On the weekends, though, we pull out all the stops and enjoy eggs in some fashion both Saturdays and Sundays.
Sometimes, we'll meet friends at the local breakfast joint for guilt-free, puffy egg-white creations or high-tail it to a fancier restaurant for luxurious poached eggs smothered in a rich sauce.
At home, hosting brunch, omelets are made to order, along with chunky frittatas and scrambled eggs laden with tender asparagus and fresh herbs. With their high protein and moderate fat content, eggs satisfy longer than cold cereal and other speedy breakfast options. Perfect for weekends when we tend to only eat two meals.
With the following indulgent breakfast sandwiches, you can choose any filling combination you'd like, or set up a buffet with options for guests to build their own sandwiches. Anything goes, from crispy bacon and avocado to elegant smoked salmon and ripe tomato.
Toast the bread and assemble each sandwich while you cook the eggs. The heat of the eggs will be enough to warm the whole sandwich. I like to gently pierce the yolks before cooking so they cook to medium softness. Use a lid to cover the skillet so the eggs cook gently and don't get rubbery. Have knives and forks and plenty of napkins on hand — these can be delightfully messy to eat.
Fruit ranging from berries to melon usually accompanies our leisurely breakfast. When we're planning ahead, I'll transform a few cups of fresh grapefruit juice into an icy, refreshing granita. If grapefruit's not your thing, try tangerine juice or some of the combination fruit juices such as orange-mango.
A little wine adds flavor and prevents the mixture from freezing too hard. Skip it if you'd like. Serve the ice in small bowls with sections of fresh citrus fruit. Or, for a fancy brunch, serve it in fluted glasses topped with a generous splash of sparkling wine.
Tips
Have a helper; you'll need to work quickly to have hot eggs and hot toast at the same time.
Use the best bread you can find. We love to make our own thick slices from the local bakery's loaves of brioche or whole wheat bread. English muffins taste great too; look for the thick varieties.
Choose top-notch ingredients for the filling and have them all ready before you cook the eggs.
Broken yolk breakfast sandwiches
Prep: 20 minutes
Cook: 3 minutes
Servings: 2
Ingredients:
Fillings, see options below
1 teaspoon olive oil
4 large eggs
Sometimes, we'll meet friends at the local breakfast joint for guilt-free, puffy egg-white creations or high-tail it to a fancier restaurant for luxurious poached eggs smothered in a rich sauce.
At home, hosting brunch, omelets are made to order, along with chunky frittatas and scrambled eggs laden with tender asparagus and fresh herbs. With their high protein and moderate fat content, eggs satisfy longer than cold cereal and other speedy breakfast options. Perfect for weekends when we tend to only eat two meals.
With the following indulgent breakfast sandwiches, you can choose any filling combination you'd like, or set up a buffet with options for guests to build their own sandwiches. Anything goes, from crispy bacon and avocado to elegant smoked salmon and ripe tomato.
Toast the bread and assemble each sandwich while you cook the eggs. The heat of the eggs will be enough to warm the whole sandwich. I like to gently pierce the yolks before cooking so they cook to medium softness. Use a lid to cover the skillet so the eggs cook gently and don't get rubbery. Have knives and forks and plenty of napkins on hand — these can be delightfully messy to eat.
Fruit ranging from berries to melon usually accompanies our leisurely breakfast. When we're planning ahead, I'll transform a few cups of fresh grapefruit juice into an icy, refreshing granita. If grapefruit's not your thing, try tangerine juice or some of the combination fruit juices such as orange-mango.
A little wine adds flavor and prevents the mixture from freezing too hard. Skip it if you'd like. Serve the ice in small bowls with sections of fresh citrus fruit. Or, for a fancy brunch, serve it in fluted glasses topped with a generous splash of sparkling wine.
Tips
Have a helper; you'll need to work quickly to have hot eggs and hot toast at the same time.
Use the best bread you can find. We love to make our own thick slices from the local bakery's loaves of brioche or whole wheat bread. English muffins taste great too; look for the thick varieties.
Choose top-notch ingredients for the filling and have them all ready before you cook the eggs.
Broken yolk breakfast sandwiches
Prep: 20 minutes
Cook: 3 minutes
Servings: 2
Ingredients:
Fillings, see options below
1 teaspoon olive oil
4 large eggs
