I did a fried egg sandwich brunch a while back with a soft boiled egg which was incredibly delicious.  I’ve yet to post the pictures from any of those brunches, but I will get to it after I catch up on recipes.  Or maybe before as a recipe procrastination…. Anyway, the soft boiled egg sandwich wasn’t really meant as a substitute for the classic fried egg sandwich, but what I’ve been making recently is.  Every since watching Harvy years ago, I’ve wanted to find a way to enjoy a fried egg sandwich, but I don’t actually like the classic sandwich: fried egg on bread with mayonnaise cheese and onion.  They sell them at all the food trucks in the mornings in Philadelphia, and I had tried making them myself and tried ones from numerous food trucks, but they were always just kind of… gross.  Even now I can call up the taste of the food truck onions and mayonaise… So, on occasion Patrick and I find ourselves without real breakfast food (only one egg, sick of porridge, no cereal, no baking powder for pancakes, not the right bread for french toast etc.) which is where this new egg sandwich came from.  It’s perfect timing that this recipe is next, since I found myself in this exact situation this morning.  The one thing that has made all the difference is that I’ve switched from using mayonnaise to using sour cream.  After that, it’s a mix of whatever you have in your fridge.  For the recipe below, I used mushrooms, asparagus, and pea shoots, but this morning I used sunflower sprouts, and broccolini.

Fried Egg Sandwich

Fried Egg Sandwich Ingredients:

• broccoli, asparagus, mushrooms, zucchini, summer squash, or some other vegetable you can sauté
• 1 egg
• splash of milk
• chives, scallions, or onion, thinly sliced
• garlic, pressed or chopped
• sour cream or butter
• cheese (grated or sliced thin)
• olive oil, fresh black pepper, salt (for seasoning)
• greens that will hold up with heat (pea shoots, sunflower sprouts, spinach, arugula, radicchio)
• tomatoes
• bread

Fried Egg Sandwich Instructions:

• clean and cut your vegetables.  Heat the salt, fresh pepper and olive oil in a skillet until hot enough that water splatters when tossed in.  Add your vegetables and sauté until they begin to stick.  Turn the heat down and add a small amount of water shaking or stirring immediately.  Let it simmer until the vegetables are firm but tender, and bright green.  Set aside.
• begin toasting or frying your bread.  When I first made this sandwich, we had just moved and I didn’t have a toaster yet.  I used a rosemary sourdough and toasted it with a small amount of butter in a large iron skillet.  Either way, if you are making more than one serving you will want to start this before you start your eggs.
• in a bowl combine the chopped scallions or chives with a splash of milk, salt, pepper, and 1 egg (depending on how much egg you want, 1 egg can serve two people)
• pour into a well oiled hot skillet, turn once the edges start to cook through add cheese to the top and cover with the heat off.

• about this time your bread should be ready, slather one side (or both!) with sour cream and begin layering on your greens, veggies, tomatoes, and onions.  Remember, the idea is to make that ONE egg count, so put as much tasty crap on your sandwich as you can muster
• at this point, the cheese should be melted.  Slap it onto your bread, top it off with a little more stuff fold it up and you’re done!