You’ve heard it before: Breakfast is the most important meal of the day. Many chefs around the country have heeded the call and are now serving morning meals. Still, that doesn’t mean all their dishes get a nutritional thumbs up. Take breakfast sandwiches, the Homer Simpson of a.m. food service. Some chefs have created awesome versions that aren’t all available at their restaurants --and many nutritionists will say, thank goodness for that.
Tim Love, Lonesome Dove, Ft. Worth Texas
“My breakfast sandwich: I load a griddled hamburger patty up with jack cheese, chili, lamb bacon, sunny hen egg and fresh tomatillo salsa. Then fold a fresh flour tortilla around as much of it as I can. And serve it with a tequila sunrise, of course.”
John Currence, Big Bad Breakfast, Oxford, Mississippi
“At my restaurant, I’ve brought a lot of people back from the dead after a long night out with the Pylon: A split, griddle-fried hot dog with chili, slaw, cheddar, mustard, chopped pickles, onion, jalapeño peppers and oyster crackers, all on a sweet waffle.”
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Ryan LaRoche, NoMI Kitchen at Park Hyatt, Chicago
“I like to take the grilled peanut butter and jelly sandwich on the room service menu and deep fry it. It’s like a jelly donut. To take it really over the top, I eat it with my grandfather’s brown butter scrambled eggs. But I draw the line at putting the eggs on the fried pb&j.”
Shaun Hergatt, SHO Shaun Hergatt Restaurant, NYC
“I make a breakfast sandwich with Vegemite, avocado, sharp Cheddar Cheese, bacon and eggs, all on rye Vita crisp bread. So it’s kind of healthy. I fly in caseloads of Vegemite from Australia. The only thing I don’t put on the sandwich is gold leaf, even though I do poached eggs with gold leaf at the restaurant. And sea urchin—another thing I don’t put on that sandwich.”
And now it’s time to hand out the award for the most outrageous breakfast sandwich. We’re thrilled to give it to Stephanie Izard (Girl & The Goat, Chicago) and Ming Tsai (Blue Ginger, Wellesley, MA) who created a pretty remarkable dish at the Food & Wine Classic in Aspen a few years ago. Faced with the challenge of using up leftovers, they took cold pizza, cooked lobster and crisp bacon and… piled them on top of each other (no, the pizza didn’t get heated up). It was served with a fried egg on top. “Genius,” recalls Dana Cowin, F&W Editor in Chief, who judged the dish. “It includes almost every food group you’d want to have in the morning. Especially if you’re a college student.”
Now readers, tell us, what is your ideal breakfast sandwich?