Eggs with Browned Butter and Sage
I don’t often eat sandwiches, but when I’ve been especially active and the weather gets colder I start to crave something heartier. I do remember a time in high-school, stopping along the way at the local McDonald’s drive-thru for a quick breakfast on my way to school. I was feeling very independent having just started driving myself to school and I was probably rebelling against my mother’s “healthy food” upbringing. There was, and is, something utterly satisfying about a warm egg sandwich. I’ve come a long way since then with with this updated version. I think it’s about as quick to make, as it is going thru the drive thru. I have also become entirely spoiled by New York City’s offering’s, particularly in my neighborhood.
Yes, Saxelby Cheesemongers, around the corner in the Essex Market on the Lower East Side, carries excellent products beyond cheese. Let it be known, I take any opportunity imaginable to stop by and visit Anne and Benoit, the ever informative and friendly owners. In addition to catering to your Domestic cheese needs, they carry fantastic breads from both Sullivan Street Bakery and Hot Bread Kitchen. Hot Bread Kitchen is doing great things for our community, it’s mission is to enhance the future of immigrant women and preserve baking traditions. You’ll find the best corn tortillas and flatbreads. They make varieties such as sea salt and zataar, perfect with or without your cheese.
For the full experience, this whole grain-walnut-raisin-bun is very important. It’s perfectly sweet and savory and they regularly carry them at Saxelby Cheese. And if you ever find yourself hungry on the Lower East Side, for the best fast food sandwich in the neighborhood, visit the Saxelby Cheese “walk-through” where they will make you a hearty cheese sandwich on this roll.
Note, unless you’re ravenously hungry, this sandwich is big enough for two.
Ingredients:
2 organic eggs, whisked with a splash of cream, or water, and a few pinches salt
5 sage leaves, torn
1 generous pat of butter
2 Tablespoons grated cheese (I recommend organic valley raw cheddar)
Sea salt to taste
Fresh cracked pepper
1 roll of your choice, sliced in half
Directions:
In a small cast iron skillet, over medium heat, warm the butter until it appears slightly toasted. Then tear in the sage leaves and cook until they become fragrant.
Turn down the heat. Add the eggs and cook undisturbed for a few minutes.
Once the bottom has set a bit, move the eggs around gently with a wooden spoon.
Add the grated cheese on top (I just grate it straight into the pan). Turn off the heat and top the egg mixture over half of the roll. Make your sandwich and enjoy!