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What goes into the ultimate egg sandwich is the subject of heated debate. We asked the publishers of several local Edible magazines to share their go-to egg sandwich recipes and methods. Read on and get going on gussying up your breakfast sandwich.
1. Basil, Bacon, Tomato Egg Sandwich with Jalapeno Mayo – Columbus, OH: Some things just go together. The classic BLT has inspired this breakfast sandwich. Tricia Wheeler, publisher of Edible Columbus and founder of The Seasoned Farmhouse Cooking School in Columbus, makes these sandwiches on small soft rolls. Served on a platter, they’re the first to go at brunch.
2. The Gluten-Free Egg Sandwich - Pioneer Valley, MA: Every Saturday, rain or shine, the crew from Sage Farm in Montague, MA sets up at the Greenfield Farmers Market. Technically, the Sage Farm booth offers shoppers one option: a sausage, egg and cheese sandwich, served with local greens on a baguette. But those in the know can order another treat. Simply called “The Gluten Free Option,” this sandwich is made with two plump sausage patties that sandwich a fried locally-raised egg, a slice of cheese, and crisp farm-fresh greens. A squeeze of Sriracha is optional.
3. Croque Madame – Sarasota, FL: Farm-fresh eggs are a Sarasota staple in the summer and they take center stage in this fried egg sandwich, a variation of the croque monsieur which features French ham and cheese covered in a creamy béchamel sauce. This sandwich, including the 4-ingredient sauce, is easy to make and incredibly tasty.
4. Open-face Fresh Mozzarella and Prosciutto Grilled Cheese with Poached Egg – Pittsburgh, PA: Part grilled cheese and part egg sandwich, this hearty breakfast option is perfect for special occasions or Sunday brunch. The recipe, courtesy of Chef Tom Langan of Moon, Pa., features a palate-pleasing combination of asparagus, prosciutto, fresh mozzarella, and freshly-shredded Parmesan, all baked to a crisp.
5. The Culinary Nomad’s Turkey Sausage and Sweet Potato Hash – Bethesda, MD: Valerie Hoover is a professionally trained chef and owner of the Culinary Nomad, a food truck located at Bethesda Central Farm Market in Maryland. With loyal customers and seasonal food as her inspiration, Hoover starts her day thinking about what specials she wants to cook, looking to see what seasonal produce and fresh eggs, meats, fish and breads are on hand. This breakfast sandwich recipe stars sweet potatoes, sweet red pepper, jalapeño, turkey sausage, thyme, sage, mustard greens and kale and features Hoover’s method for perfectly fried eggs.
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