Here’s another egg recipe for you! It’s not so much a recipe as an assembly process. When I first moved to the east coast, I was shocked by the lack of breakfast tacos, something that is widely available across the southwest. Actually, it wasn’t such a huge shock as when I lived in the northwest, again, complete lack of breakfast tacos! Instead they had breakfast muffins. At least, in NY and NJ, there is such thing as the egg sandwich, available from street vendors and delis, along with a large cup of ultra sweet coffee. Now that I’m working from home, I’ve felt the void of no decent delis nearby and Mike wholeheartedly supported the egg sandwich experimentation I’ve conducted. So here are the results.

Use high quality eggs, cheese and bread; use your favorites. We’ve used challah bread, focaccia, rolls and brioche. Bagels are also a popular choice.  we love our cheddar cheese but you could definitely mix it up. The picture above is a toasted rosemary roll with two eggs, sunny side up, shallots and melted fresh local cheddar cheese. If you’d like to emulate this particular blend, here are your steps.

1. Preheat oven to 350. Slice your cheese thinly and lay across your sliced roll.

2. Slide bread and cheese into oven. Heat olive oil in a skillet at medium high and drop in thinly sliced shallots or sweet onions. Let brown slightly, remove from the pan and crack your eggs into the hot pan. Flip halfway through and cook yolk through. You can certainly let your egg remain runny but that won’t be authentic.

3. Pull your toasted rolls out of the oven and slide your eggs on top, top with shallots or onions and smush it all together slightly!

4. Make sure to serve with your favorite breakfast drink, we had ours with deliciously hot lattes!