I am having a hankering for an egg sandwich. How do you make yours?

On 14/08/2013 4:46 PM, Paul M. Cook wrote:
> I am having a hankering for an egg sandwich. How do you make yours?
>
>


Fry an egg over easy. I like mine to be runny. Slap the egg on a piece
of toast and add some good ketchup. Put the top on and enjoy.

"Dave Smith" > wrote in message
...
> On 14/08/2013 4:46 PM, Paul M. Cook wrote:
>> I am having a hankering for an egg sandwich. How do you make yours?
>>
>>
>
>
> Fry an egg over easy. I like mine to be runny. Slap the egg on a piece of
> toast and add some good ketchup. Put the top on and enjoy.

That's the way I usually do it.

I want to to kick it up a notch this time.

On 8/14/2013 2:46 PM, Paul M. Cook wrote:
> I am having a hankering for an egg sandwich. How do you make yours?
>
>
Enchilada style, on tortillas dipped in red chile sauce and lightly fried.

On 14/08/2013 5:13 PM, Paul M. Cook wrote:
> "Dave Smith" > wrote in message
> ...
>> On 14/08/2013 4:46 PM, Paul M. Cook wrote:
>>> I am having a hankering for an egg sandwich. How do you make yours?
>>>
>>>
>>
>>
>> Fry an egg over easy. I like mine to be runny. Slap the egg on a piece of
>> toast and add some good ketchup. Put the top on and enjoy.
>
> That's the way I usually do it.
>
> I want to to kick it up a notch this time.
>
>
Curry ketchup?

How about kicking it up with spinach scrambled eggs. Add some thinly
sliced spinach to the greased pan, add eggs.


Or.... I remember once talking about toasted Western sandwiches and a
lot of people had never head of them. Make a small omelette with some
chopped red peppers, onion, ham, cheese. To give it an extra boost you
can smear the bread with mayo or horseradish mayo.

On 8/14/2013 3:07 PM, Dave Smith wrote:
> On 14/08/2013 4:46 PM, Paul M. Cook wrote:
>> I am having a hankering for an egg sandwich. How do you make yours?
>>
>>
>
>
> Fry an egg over easy. I like mine to be runny. Slap the egg on a piece
> of toast and add some good ketchup. Put the top on and enjoy.

Ketchup?

Seriously?

"casa bona" > wrote in message
...
> On 8/14/2013 3:07 PM, Dave Smith wrote:
>> On 14/08/2013 4:46 PM, Paul M. Cook wrote:
>>> I am having a hankering for an egg sandwich. How do you make yours?
>>>
>>>
>>
>>
>> Fry an egg over easy. I like mine to be runny. Slap the egg on a piece
>> of toast and add some good ketchup. Put the top on and enjoy.
>
> Ketchup?
>
> Seriously?

Been the way I've always made them. It's good but I want better.

"casa bona" > wrote in message
...
> On 8/14/2013 2:46 PM, Paul M. Cook wrote:
>> I am having a hankering for an egg sandwich. How do you make yours?
>>
>>
> Enchilada style, on tortillas dipped in red chile sauce and lightly fried.

That's rancheros style.

I want a sammich damit.

On 8/14/2013 5:07 PM, Dave Smith wrote:
> On 14/08/2013 4:46 PM, Paul M. Cook wrote:
>> I am having a hankering for an egg sandwich. How do you make yours?
>>
>>
>
>
> Fry an egg over easy. I like mine to be runny. Slap the egg on a piece
> of toast and add some good ketchup. Put the top on and enjoy.

Not bad at all but a soft boiled egg, chopped up with butter and
mayonnaise makes a great sandwich, especially with good bread.

--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.

On Wed, 14 Aug 2013 13:46:41 -0700, "Paul M. Cook" >
wrote:

> I am having a hankering for an egg sandwich. How do you make yours?
>
Scrambled with butter.

--
Food is an important part of a balanced diet.

On Wed, 14 Aug 2013 15:13:20 -0600, casa bona > wrote:

> On 8/14/2013 2:46 PM, Paul M. Cook wrote:
> > I am having a hankering for an egg sandwich. How do you make yours?
> >
> >
> Enchilada style, on tortillas dipped in red chile sauce and lightly fried.

You eat that like a sandwich?

--
Food is an important part of a balanced diet.

"Paul M. Cook" > wrote in message
...
>I am having a hankering for an egg sandwich. How do you make yours?
>

Grilled cheese BLT with egg. Grill two slices of bread topped with cheese
add bacon lettuce tomato and an egg on one and top with other.


Robert

"Paul M. Cook" > wrote in message
...
>
> "Dave Smith" > wrote in message
> ...
>> On 14/08/2013 4:46 PM, Paul M. Cook wrote:
>>> I am having a hankering for an egg sandwich. How do you make yours?
>>>
>>>
>>
>>
>> Fry an egg over easy. I like mine to be runny. Slap the egg on a piece of
>> toast and add some good ketchup. Put the top on and enjoy.
>
> That's the way I usually do it.
>
> I want to to kick it up a notch this time.
>

Use hot sauce instead of ketchup.


Robert

On Wed, 14 Aug 2013 14:13:05 -0700, "Paul M. Cook" >
wrote:
>
> "Dave Smith" > wrote in message
> ...
> > On 14/08/2013 4:46 PM, Paul M. Cook wrote:
> >> I am having a hankering for an egg sandwich. How do you make yours?
> >>
> >>
> >
> >
> > Fry an egg over easy. I like mine to be runny. Slap the egg on a piece of
> > toast and add some good ketchup. Put the top on and enjoy.
>
> That's the way I usually do it.
>
> I want to to kick it up a notch this time.
>

I just saw something on the cooking channel web site that you might be
able to convert into a sandwich pretty easily. Here you go -
http://www.cookingchanneltv.com/reci...gs-tomavo.html

--
Food is an important part of a balanced diet.

> wrote in message
...
> On Wed, 14 Aug 2013 14:13:05 -0700, "Paul M. Cook" >
> wrote:
>
>>
>>"Dave Smith" > wrote in message
...
>>> On 14/08/2013 4:46 PM, Paul M. Cook wrote:
>>>> I am having a hankering for an egg sandwich. How do you make yours?
>>>>
>>>>
>>>
>>>
>>> Fry an egg over easy. I like mine to be runny. Slap the egg on a piece
>>> of
>>> toast and add some good ketchup. Put the top on and enjoy.
>>
>>That's the way I usually do it.
>>
>>I want to to kick it up a notch this time.
>>
> I butter bread, over easy egg, grind on some sea salt and ground
> pepper but ugggh no ketchup lol

Actually the egg goes well with it.

"sf" > wrote in message
...
> On Wed, 14 Aug 2013 14:13:05 -0700, "Paul M. Cook" >
> wrote:
>>
>> "Dave Smith" > wrote in message
>> ...
>> > On 14/08/2013 4:46 PM, Paul M. Cook wrote:
>> >> I am having a hankering for an egg sandwich. How do you make yours?
>> >>
>> >>
>> >
>> >
>> > Fry an egg over easy. I like mine to be runny. Slap the egg on a piece
>> > of
>> > toast and add some good ketchup. Put the top on and enjoy.
>>
>> That's the way I usually do it.
>>
>> I want to to kick it up a notch this time.
>>
>
> I just saw something on the cooking channel web site that you might be
> able to convert into a sandwich pretty easily. Here you go -
> http://www.cookingchanneltv.com/reci...gs-tomavo.html
>
> --
> Food is an important part of a balanced diet.

OK that is more like it.

How does a poached egg on toasted potato bread with hollandaise sauce and
caviar sound?

Kinda wanting to go all out here.

"Robert" > wrote in message
...
>
> "Paul M. Cook" > wrote in message
> ...
>>I am having a hankering for an egg sandwich. How do you make yours?
>>
>
> Grilled cheese BLT with egg. Grill two slices of bread topped with cheese
> add bacon lettuce tomato and an egg on one and top with other.


OKay now that is what I am talking about.

On Wed, 14 Aug 2013 17:40:10 -0400, "Robert"
> wrote:

>
>"Paul M. Cook" > wrote in message
...
>>I am having a hankering for an egg sandwich. How do you make yours?
>>
>
>Grilled cheese BLT with egg. Grill two slices of bread topped with cheese
>add bacon lettuce tomato and an egg on one and top with other.

Wishing I had tomatoes and lettuce right now...

On Wed, 14 Aug 2013 13:46:41 -0700, "Paul M. Cook" >
wrote:

>I am having a hankering for an egg sandwich. How do you make yours?
>
Buttered white bread, Dijon or brown mustard on both slices, two fried
eggs with the yolks broken just before I turn them over but still
slightly runny, salt and pepper.
Janet US

"Paul M. Cook" > wrote in message
...
>I am having a hankering for an egg sandwich. How do you make yours?
>

Once in awhile I like to toast a split thin bun until crisp and add a medium
fried egg to each side. Pick up and eat. Very good.

Cheri

On Wed, 14 Aug 2013 13:46:41 -0700, "Paul M. Cook" >
wrote:

>I am having a hankering for an egg sandwich. How do you make yours?
>
White bread, one side mayo, other side Pace medium chunky salsa, egg
over light, couple strips bacon. Yumm!!
--
Mr.E

On Wed, 14 Aug 2013 16:26:35 -0600, Janet Bostwick
> wrote:

>On Wed, 14 Aug 2013 13:46:41 -0700, "Paul M. Cook" >
>wrote:
>
>>I am having a hankering for an egg sandwich. How do you make yours?
>>
>Buttered white bread, Dijon or brown mustard on both slices, two fried
>eggs with the yolks broken just before I turn them over but still
>slightly runny, salt and pepper.

Ooh yeah...

On Wed, 14 Aug 2013 14:45:27 -0700, "Paul M. Cook" >
wrote:

>
> "sf" > wrote in message
> ...
> >>
> >> I want to to kick it up a notch this time.
> >>
> >
> > I just saw something on the cooking channel web site that you might be
> > able to convert into a sandwich pretty easily. Here you go -
> > http://www.cookingchanneltv.com/reci...gs-tomavo.html
> >
> > --
> > Food is an important part of a balanced diet.
>
> OK that is more like it.
>
> How does a poached egg on toasted potato bread with hollandaise sauce and
> caviar sound?
>
> Kinda wanting to go all out here.
>
It's worth a shot... if it's a decent caviar. However, if I was
leaning in that direction - I'd be more inclined to figure out
something using pate.

--
Food is an important part of a balanced diet.

On Wed, 14 Aug 2013 14:26:57 -0700, "Paul M. Cook" >
wrote:
>
> "casa bona" > wrote in message
> ...
> > On 8/14/2013 2:46 PM, Paul M. Cook wrote:
> >> I am having a hankering for an egg sandwich. How do you make yours?
> >>
> >>
> > Enchilada style, on tortillas dipped in red chile sauce and lightly fried.
>
> That's rancheros style.
>
> I want a sammich damit.
>

You could easily make Machaca Con Huevos into a sandwich! Garnish
with salsa, avocado and whatever else suits your fancy.

--
Food is an important part of a balanced diet.

On Thu, 15 Aug 2013 09:23:22 +1000, Jeßus > wrote:

>On Wed, 14 Aug 2013 16:26:35 -0600, Janet Bostwick
> wrote:
>
>>On Wed, 14 Aug 2013 13:46:41 -0700, "Paul M. Cook" >
>>wrote:
>>
>>>I am having a hankering for an egg sandwich. How do you make yours?
>>>
>>Buttered white bread, Dijon or brown mustard on both slices, two fried
>>eggs with the yolks broken just before I turn them over but still
>>slightly runny, salt and pepper.
>
>Ooh yeah...

I've submitted your name for membership in the Gourmet Midnight Snack
Society. No dues.
Janet US

On Wed, 14 Aug 2013 17:46:43 -0600, Janet Bostwick
> wrote:

>On Thu, 15 Aug 2013 09:23:22 +1000, Jeßus > wrote:
>
>>On Wed, 14 Aug 2013 16:26:35 -0600, Janet Bostwick
> wrote:
>>
>>>On Wed, 14 Aug 2013 13:46:41 -0700, "Paul M. Cook" >
>>>wrote:
>>>
>>>>I am having a hankering for an egg sandwich. How do you make yours?
>>>>
>>>Buttered white bread, Dijon or brown mustard on both slices, two fried
>>>eggs with the yolks broken just before I turn them over but still
>>>slightly runny, salt and pepper.
>>
>>Ooh yeah...
>
>I've submitted your name for membership in the Gourmet Midnight Snack
>Society. No dues.
>Janet US

Thanks Janet

On Wednesday, August 14, 2013 4:46:41 PM UTC-4, Paul M. Cook wrote:
> I am having a hankering for an egg sandwich. How do you make yours?

It HAS to involve a slice of tomato, maybe some sour cream spread on the roll. Even some bacon bits would be nice.

"Paul M. Cook" wrote:
>
>I am having a hankering for an egg sandwich. How do you make yours?

Fried egg on a roll is okay but my favorite is a sliced hard cooked
egg sandwich; mayo, lettuce, tomato... if I'm feeling rich I'll add a
layer of brislings. Next on my list is an egg salad sandwich. I'm
not nutz for a fried egg sandwich... too mundane... every convenience
store sells boring fried egg onna roll for cheap.

On 8/14/2013 4:46 PM, Paul M. Cook wrote:

> I am having a hankering for an egg sandwich. How do you make yours?
>
>
Just a fried egg slightly runny with bacon or not, American cheese on
rye toast. If I have them, I also like it on a toasted English muffin.

--
CAPSLOCK–Preventing Login Since 1980.

On 8/14/2013 3:38 PM, sf wrote:
> On Wed, 14 Aug 2013 15:13:20 -0600, casa bona > wrote:
>
>> On 8/14/2013 2:46 PM, Paul M. Cook wrote:
>>> I am having a hankering for an egg sandwich. How do you make yours?
>>>
>>>
>> Enchilada style, on tortillas dipped in red chile sauce and lightly fried.
>
> You eat that like a sandwich?

Oh yes!

I use a 12" saute pan, dip the corn tortillas in the chile quickly, then
quickly crisp one side while the egg is in the other third of the pan,
yolk broken, flipped over easy. A smear of refries on the bottom
tortilla, egg on top, some queso fresco, then the top tortilla as a lid,
and off to the plate before it gets too crisp. I like just a bit of
pliability in it. It actually eats very well as a hand food as long as
the tortillas have a bit of springiness left in them.

You need the thicker corn tortilla for this to work, not the thin ones.

I also like to do a more traditional torta using a bolillo roll, split,
dipped again in red chile, then put dipped side down down to crisp. For
that one I keep the yolk intact and of times add a few crumbles of queso
fresco when it's done, and the smear of refries is always nice. The
bolillo roll will sop up the runny yolk. It's a rich sandwich.

"Paul M. Cook" > wrote:
> I am having a hankering for an egg sandwich. How do you make yours?

Just miracle whip and toast usually. I would add a slice of ham if I had
it.

Greg

On Wed, 14 Aug 2013 20:40:18 -0400, Brooklyn1
> wrote:
snip

.. every convenience
>store sells boring fried egg onna roll for cheap.

Really? Is that a back East thing? I haven't ever seen it in the
mid-west or out here. not even at the 5 and Dime in the old days. A
fried egg sandwich was something you got at home.
Janet US

On Wed, 14 Aug 2013 19:09:22 -0600, casa bona > wrote:

> On 8/14/2013 3:38 PM, sf wrote:
> > On Wed, 14 Aug 2013 15:13:20 -0600, casa bona > wrote:
> >
> >> On 8/14/2013 2:46 PM, Paul M. Cook wrote:
> >>> I am having a hankering for an egg sandwich. How do you make yours?
> >>>
> >>>
> >> Enchilada style, on tortillas dipped in red chile sauce and lightly fried.
> >
> > You eat that like a sandwich?
>
> Oh yes!
>
> I use a 12" saute pan, dip the corn tortillas in the chile quickly, then
> quickly crisp one side while the egg is in the other third of the pan,
> yolk broken, flipped over easy. A smear of refries on the bottom
> tortilla, egg on top, some queso fresco, then the top tortilla as a lid,
> and off to the plate before it gets too crisp. I like just a bit of
> pliability in it. It actually eats very well as a hand food as long as
> the tortillas have a bit of springiness left in them.
>
> You need the thicker corn tortilla for this to work, not the thin ones.
>
> I also like to do a more traditional torta using a bolillo roll, split,
> dipped again in red chile, then put dipped side down down to crisp. For
> that one I keep the yolk intact and of times add a few crumbles of queso
> fresco when it's done, and the smear of refries is always nice. The
> bolillo roll will sop up the runny yolk. It's a rich sandwich.

I'm impressed! Being an Arizonan, you're a master of that style. Do
you ever make machaca? I haven't done it yet. Do you start off with
burritos/tacos and use the leftovers for breakfast? I can't imagine
making it with the express purpose of eating for breakfast. I can see
it being in the corned beef division at my house where I serve it for
dinner, but I really made it because I like it so much for breakfast.

--
Food is an important part of a balanced diet.

On 08/14/2013 06:30 PM, gregz wrote:
> "Paul M. Cook" > wrote:
>> I am having a hankering for an egg sandwich. How do you make yours?
>
> Just miracle whip and toast usually. I would add a slice of ham if I had
> it.
>
> Greg
>
2 slices of lightly toasted rye or pumpernickel. Spread one slice with
peanut butter, top with a poached egg and douse with habanero sauce. At
the table, mash the egg, hot sauce and peanut butter together, spread
evenly over the toast, cover with the other slice of toast, s&p, cut in
half and eat.

On 8/14/2013 8:16 PM, sf wrote:
> On Wed, 14 Aug 2013 19:09:22 -0600, casa bona > wrote:
>
>> On 8/14/2013 3:38 PM, sf wrote:
>>> On Wed, 14 Aug 2013 15:13:20 -0600, casa bona > wrote:
>>>
>>>> On 8/14/2013 2:46 PM, Paul M. Cook wrote:
>>>>> I am having a hankering for an egg sandwich. How do you make yours?
>>>>>
>>>>>
>>>> Enchilada style, on tortillas dipped in red chile sauce and lightly fried.
>>>
>>> You eat that like a sandwich?
>>
>> Oh yes!
>>
>> I use a 12" saute pan, dip the corn tortillas in the chile quickly, then
>> quickly crisp one side while the egg is in the other third of the pan,
>> yolk broken, flipped over easy. A smear of refries on the bottom
>> tortilla, egg on top, some queso fresco, then the top tortilla as a lid,
>> and off to the plate before it gets too crisp. I like just a bit of
>> pliability in it. It actually eats very well as a hand food as long as
>> the tortillas have a bit of springiness left in them.
>>
>> You need the thicker corn tortilla for this to work, not the thin ones.
>>
>> I also like to do a more traditional torta using a bolillo roll, split,
>> dipped again in red chile, then put dipped side down down to crisp. For
>> that one I keep the yolk intact and of times add a few crumbles of queso
>> fresco when it's done, and the smear of refries is always nice. The
>> bolillo roll will sop up the runny yolk. It's a rich sandwich.
>
> I'm impressed! Being an Arizonan, you're a master of that style.

You're one state West of me, vivo en Mejico Nuevo.

And thank you for the compliment.

> Do you ever make machaca?

But I travel to Arizona regularly and a great place for that Sonoran
delicacy is in Tucson at Los Jarrritos:

http://www.losjarritosmexicanfood.com/menu.htm

I have made it many times, and as a shredded jerky/stew meat goes it's
the ideal dried later take-along fishing snack.

But just off the stove and fresh simmered it's so good.

I always try and find key limes to marinate mine with. Their sweetness
is that extra little factor, also I use a bit of mesquite liquid smoke
with the Worcester sauce.

> I haven't done it yet. Do you start off with
> burritos/tacos and use the leftovers for breakfast?

Never, I always work from a fresh chuck roast.

> I can't imagine
> making it with the express purpose of eating for breakfast.

That is a bit of a reach.

But in Mexico it's very traditional.

> I can see it being in the corned beef division at my house where I serve it for
> dinner, but I really made it because I like it so much for breakfast.
>

In these parts carne leftovers and warm tortillas are always compatible.

There's another version of this which is also Tusconan, and that is the
very similarly marinated and dried carne seca.

But that is dried on a sunny rooftop rack, and oh is it good!

http://www.tucsonweekly.com/tucson/b...Of?oid=1077210

Best Carne Seca
El Charro

Staff Pick: They do so many things well that its hard to single out just
one honor for the venerable El Charro, but the carne seca is truly
transcendent. Dried slowly in racks above the restaurant and then
seasoned with secret ingredients, this is beef worth risking Mad Cow
disease. Wrap some up in a flour tortilla and, add a splash of El Charro
sizzling salsa, and prepare for an incomparable taste sensation. Be
careful though, because it can be addicting. If you get hooked, El
Charro's menu remains affordable on a tight budget, as long as you steer
clear from the 437 available varieties of margaritas. It's not wonder
this place has been serving food for nearly eight decades. Along with
the wonderful downtown location in the historic El Presidio
Neighborhood, at 311 N. Court Ave., El Charro has an eastside location
at 6310 E. Broadway Blvd.

http://www.elcharrocafe.com/

I might add that Carlotta Flores is truly a regional treasure, but again
- this is Sonoran cuisine, not the New Mexican/Chihuahuan version I'm so
taken with.

It surely is a great second place though! ;-)

"Janet Bostwick" > wrote in message
...
> On Wed, 14 Aug 2013 20:40:18 -0400, Brooklyn1
> > wrote:
> snip
>
> . every convenience
>>store sells boring fried egg onna roll for cheap.
>
> Really? Is that a back East thing? I haven't ever seen it in the
> mid-west or out here. not even at the 5 and Dime in the old days. A
> fried egg sandwich was something you got at home.
> Janet US

You can only get them in diners out here.

On Wed, 14 Aug 2013 20:13:20 -0600, Janet Bostwick
> wrote:

>On Wed, 14 Aug 2013 20:40:18 -0400, Brooklyn1
> wrote:
>snip
>
>. every convenience
>>store sells boring fried egg onna roll for cheap.
>
>Really? Is that a back East thing? I haven't ever seen it in the
>mid-west or out here. not even at the 5 and Dime in the old days. A
>fried egg sandwich was something you got at home.
>Janet US

Even every deli and lunheonette does fried egg sandwiches to order.

On 8/14/2013 5:28 PM, James Silverton wrote:

> On 8/14/2013 5:07 PM, Dave Smith wrote:

>> Fry an egg over easy. I like mine to be runny. Slap the egg on a piece
>> of toast and add some good ketchup. Put the top on and enjoy.
>
> Not bad at all but a soft boiled egg, chopped up with butter and
> mayonnaise makes a great sandwich, especially with good bread.
>

That sounds really good, and I've never thought of doing that. Thanks
for the idea!

--
CAPSLOCK–Preventing Login Since 1980.

On Wednesday, August 14, 2013 1:46:41 PM UTC-7, Paul M. Cook wrote:
> I am having a hankering for an egg sandwich. How do you make yours?

Fry an egg over medium in butter, place aside. Fry a slice of roast beef, or “Steakums” and set aside. Toast 2 slices of sourdough bread, each on one side in butter. Flip one slice over, place one slice of jack cheese, one Ortega pepper, beef and egg sprinkle liberally with ground black pepper. Place final slice on top. Fry both sides in butter until cheese is melted.

Or, omit the beef and ortega, but keep the black pepper and jack cheese.

Paul M. Cook wrote:
> I am having a hankering for an egg sandwich. How do you make yours?

no one mentioned egg beaters ... Andy is all but forgotten :-(