No matter how you put it together, an egg sandwich is simple and absolutely delicious. It’s a whole meal in one neatly wrapped package. I’ve been enjoying egg sandwiches for a long time – since high school in fact. In those days it was an English muffin with an egg in one hand, and books in the other as I ran out the door to school. I think handheld meals are the best way to enjoy a healthy breakfast when pressed for time and let’s face it, there are so many variations and are so yummy! With Thanksgiving just around the corner, and recipe websites blitzing every holiday recipe known to mankind, I thought I would go a different route and offer a healthy breakfast alternative for you my wonderful readers. This is a two for one, as I’m also giving a shout out to one of my favorite coffee places here.
Recently I had an egg sandwich I can’t stop thinking about! It was at Fox in the Snow and not the kind you want to eat on the run. Instead, you want to sit and savor every bite with a steaming hot cup of coffee. Fox in the Snow http://www.foxinthesnow.com/ is a bakery/coffee shop here in Columbus, Ohio. Cute name right? It’s located in an old garage and has a cool urban feel – which for me is a plus! It doesn’t hurt that the owners are Brooklyn transplants – something this New York girl was happy to find out! The menu is simple – great pastries and great coffee. I went in last week for a quick bite. A friend told me about their egg sandwich and said it was a must have so I ordered one with a hot mocha and as I waited listened to the album playing in the background.
The fluffy egg soufflé which is so light and rich sits on top of fresh crusty bread. It is topped with cheese (which I think is gruyere or Swiss), arugula, and a Dijon spread. (It ordinarily comes with bacon but not for this girl) Since they are a little far from where I live, I had to come up with something to tide me over until my next visit, so I decided to try my hand at making a lower fat version.
That was last Friday and I have made two of them since! Of course it’s not exactly like the one I had at Fox in the Snow. However, it has all of the components and is quite delicious in its own right and something I don’t feel guilty having a couple times a week. I think you’ll really enjoy it too!
The Sandwich
1 ciabatta roll or other fresh roll of your choice lightly toasted
3 to 4 egg whites*
1 slice of good melting cheese (gruyere, Swiss, or white cheddar)
handful of arugula
salt and pepper to taste
The Spread
2 tablespoons Dijon mustard (use your favorite brand, I like Maille)
2 teaspoons Hellmann’s mayonnaise (you must use Hellmann’s)
First prepare the spread by mixing the mustard and mayo together in a small bowl, and set aside.
Place a small nonstick frying pan on the stove on medium heat. Spray it with canola oil or add 1 teaspoon of butter if you wish. Crack 3 to 4 eggs in a bowl and discard the yolks (or put them in a container for later use). Whisk the egg whites quickly with salt and pepper to taste and place in the prepared heated pan.
Lightly toast your roll while preparing your omelet. After you flip the egg, place the cheese on top to melt while the other side is cooking.
To build the egg sandwich, spread both pieces of the bread with the mustard, then place the egg with cheese on top, the arugula, and finally the top of the bread.
*You could use two whole eggs if you prefer. Crack them in a bowl, add a dash of milk, a pinch of salt and pepper and whisk till fluffy then continue with the recipe)
