Friday, August 20, 2010

Fried Egg Sandwiches on a Pretzel Roll: My new obsession

As someone who spent the first 20 years of her life hating eggs, my childhood and adolescence and even college years were remarkably devoid of the incredible edible embryo. There were no scrambled eggs next to my peanut butter toast as a child, and while I regularly partook in the Easter ritual of dying hard boiled eggs, I wouldn't touch them once they hit the brunch table.

Perhaps even more disturbing, however, is my lack of exposure to the fried egg sandwich - an item that almost everyone has encountered in some form whether it be the Egg McMuffin at McDonald's or a drippy, bacon-laced concoction from a local greasy spoon diner. During my pre-egg eating years, I was appalled by all the people at the airport who would arrive at the gate for an early-morning flight with Egg McMuffins and hash browns in tow. I'd gag over the stench of the microwaved eggs and oil-saturated hash browns, and wonder how anyone could eat something so repulsive that early in the morning.

What I didn't realize then -- and am actually just realizing now -- is that fried egg sandwiches are the Holy Grail on a breakfast menu, and they're even better when eaten for lunch. Served on toasted bread with the appropriate fixings, the egg sandwich is the perfect cross-over item to marry together the two meals. So much so that I've kind of become obsessed with them. Or, more accurately, obsessed with the version I've come up with using the Rockenwagner pretzel rolls I pick up on Sundays at the Brentwood Farmers' Market.

I've always been an obsessive salter when it comes to my eggs, so in my mind, a pretzel roll is the perfect vehicle for transporting a fried egg into my vessel. To counter the salty kick, I've taken to spreading one of the toasted sides with goat cheese and then layering sauteed spinach and caramelized shallots on top of the fried egg. The simple ingredients meld together perfectly, curing both my hunger and my craving for a slightly debaucherous lunch. I always eat it way faster than I should. I always drip and spill stray onions and spinach onto my plate. And I always finish it, thinking, "I can't believe I wasted 24 year of my life not eating these."

Fried Egg Sandwich on a Pretzel Roll
Serves 1

1 pretzel roll
1 egg
1 shallot, sliced into thin rings
Goat cheese
Handful of spinach
Oil, butter
Salt, pepper to taste
1 teaspoon balsamic vinegar

Preheat oven to 400 degrees.

Heat large non-stick pan over medium-high heat. When hot, add a teaspoon of olive oil. Add the shallots, reduce heat and saute until tender and translucent (approximately 10 minutes). Add the balsamic vinegar and spinach and continue sauteing until spinach is wilted and liquid has evaporated. Set aside on a paper towel to absorb any excess liquid.

Slice pretzel roll in half, and toast halves in oven until warm and just toasted. Remove, smear one side with goat cheese, and then place back in the oven while preparing egg.

Wipe the nonstick pan clean and then reheat to medium-high heat. Add pat of butter and then fry egg according to preference adding salt and pepper as desired. Place egg on non-goat cheese side of roll, top with spinach and shallots, then cover with top of roll. Eat immediately.


Bakelab said...

Hmm...I've been eating a lot of pretzel bread and a lot of bacon+egg+spinach sandwiches lately. I may need to start making pretzels at the 'lab.


Alessandra said...

Can you fed-ex some of those pretzel rolls to me? So delicious!

Esi said...

I think you know I'm obsessed with fried eggs so naturally, I would love this.

stuffycheaks said...

OMG, I love pretzel bread. Rockenwager also makes the mini pretzel rolls. delicious and addictive. and fried egg in anything rocks!

Diana said...

Kristin - Please please do! And then invite me over to be your taste tester. ;)

Ali - I blame you for starting my addiction. You were the one who made us stop at the stand that day! Now I can't walk by without getting at least 3 to freeze for emergencies.

Esi - Haha, yes, and yours always turn out so perfect too! You are the fried egg master.

Stephanie - These actually are the mini-rolls... I think? It just looks big in the close-up shot. It's the perfect size for one fried egg. Ugh.. now I'm craving one. Again.

bagnatic said...

oh that looks really good!

oddlyme said...

That looks SOOOOOO good.

the actor's diet said...

obsessed with those rockenwagner pretzel rolls. once i had a pretzel croissant in boston. imagine and egg sandwich on that?!?! epic!

Anna A. said...

MMmmmm dangit now I don't want just any ol egg sammie, I want a pretzel roll egg-shallot-spinach alla TALF sammie. This looks great and glad you got some eggsposure therapy :)

Jenn said...

Breakfast/brunch. Me likey!!!!! I think there's a Rockenwagner booth at the Americana Farmer's Market. Hopefully they're still there, so that I can get me some pretzel rolls. Yum!!

Ashley said...

i've never gotten these when i'm there, but i might have to try now. saw them again today when i went to get my panini.

The Duo Dishes said...

Now you need to put that fried egg on a burger. It's just the way to go!

Angie's Recipes said...

How creative! I always love pretzel, but never though of using them to make a sandwich. Yummy.

ChocoMeat said...

Gimme! Since I'm a condiment-obsesso I think mine might have some grainy mustard and/or fig jam. MMM!

Diana said...

Amy, OddlyMe - I'm obsessed. OBSESSED. I actually drove an hour round trip to get a pretzel roll on Saturday so I could make it for lunch/brunch. That's what I get for posting about it on Friday. It was all I could think about all weekend!

The Actor's Diet - A pretzel croissant? That sounds incredible! I think I might die of happiness if I had an egg sam on that. Or just fall into a glorious food coma. :)

Anna - Don't forget the goat cheese! It's the clincher that takes this sandwich over the top -- and directly into TALF Greek woman territory.

Jenn - They are at several of the farmers markets in LA. I actually found out on Sunday that they also have a stand at the Thursday night farmers market in Hollywood. Will definitely need to check that out soon.

Ashley - What time were you there? I was stocking up on rolls at 12:30 yesterday. And fruit samples too, of course.

Crystal & Amir - Whoa there! I'm still getting used to cheese on my burgers! Baby steps... baby steps...

Angie - It's so good! You must try it!

Nathan - Mustard = brilliant! Why didn't I think of that? Pretzels and mustard are such an obvious pairing! I actually also want to try this without the egg with proscuitto, goat cheese, arugula, shallots, and fig or date spread. Mmmm... so many possibilities!

Kung Food Panda said...

Eggs are SO good! How can you hate it?? (Though it's probably not the BEST time to consume eggs at this present time...)

tamesha said...

Looking forward for more such stuff. Loved your style of providing the information and the nature of the content.

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