The Breakfast Sandwich. - Page 4

In Middle school home-ec we called it a Bird's Nest or something... kind of fucked up if you think about it.

+1 my idea of a huge breakfast is a bagel w/cream cheese. Don't like eggs anyways, which seems to be the foundation of most breakfast sandwiches

altho in London I did pile on about 5-6 croissants, baked beans, ham, plate of bacon, hash browns every morning at the free hotel breakfast

Artisan Italian bread, toasted
butter
Krakus Polish ham
aged Vermont white cheddar
egg over hard
butter
artisan Italian bread, toasted

Either name is acceptable. It's a regionalism. In the Commonwealth, it's often "egg in the hole" or "toad in a hole" is used to describe this dish. Though the sausages in batter is the more common application of the name, the toast & eggs is also acceptable. Depending on where you order it, you might get something much different than you expected : D

You would think that living across the river from Jersey for a decade would find me with a few opportunities for a Taylor Ham experience. And yet it remains elusive. Definitely on my short list.

When i worked on the UES, those of us that had been out late the night before dialed the cafe next door and had them deliver a great hang-over cure: ham, fried egg, cheese on a roll with mayo and ketchup. A fairly typical NY breakfast combo. Which, I affectionately referred to as the Heart-Attack Sandwich.

The preferred breakfast of Hemingway in Africa:

"...an egg sandwich with the egg fried firm with either ham or bacon and a sliced raw onion. If there was any fruit I would have some and first I would have a bottle of Tusker beer."

I plan to try it this weekend.

My local place has a "heart attack" named sandwich on the menu. It consists of 3 fried eggs, 3 pieces of link sausage, 3 slices of bacon, 1 thin but wide slice of canadian bacon, 3 slices of ham, 3 slices of cheese, some home fries all on a hero slathered in butter.

I made this for the first time this morning. It was excellent! Topped it with cheese, Canadian bacon, ketchup and hot sauce. The concept is genius. My biggest criticism of homemade breakfast sandwiches is that the bread/filling ratio is too high.

GREAT to hear that it worked out well for you! I like to take the little punched out piece of bread and toast that guy up too, good for dipping in the yolk.

I gotta think it would be better without the ketchup...

This is the recipe for that Tuskeegee Breakfast Sandwich found on epicurious--- is this the same thing? Note there is a reference to Iowa so maybe someone at the restaurant where you ate it was related to the Tuskeegee Airmen--- I cannot find any other reference to this so am hoping you can tell the name of the restaurant--- maybe there was a real Iowa connection?

http://www.epicurious.com/recipes/member/views/1233352


This toasted breakfast sandwich was developed in Tuskegee, Alabama during WWII and was a favorite among the 1,000 + pilots flying during that era. In addition to downing enemy aircraft these famous pilots downed countless Tuskegee Breakfast Sandwiches during training and active duty!

Iowa State graduate George Washington Carver first developed the use of peanut products in Tuskegee (visit the museum named after him for more peanut history) and his peanut 'butter' was commonly used to build this now mostly forgotten sandwich. Today the ingredients may sound odd but if you have the 'mustard' of the 99 fighter squadron's airmen to try it you will find it quite satisfying and addictive.

Servings: sandwich

serving size unit

1


Ingredients
2 slices rye or other toasted bread.
2 slices cooked bacon
2 fried eggs (over medium)
2 thin slices of onion
2 thin slices fresh green or red bell pepper.
2 oz peanut butter
1tbs mustard (coarse)
fresh ground black pepper (dash)
salt(dash)
Preparation
Toast (rye or other sturdy slices)
Coat one slice w/with crunchy or smooth peanut butter and use as bottom slice.
Coat other slice with mustard.
Add two strips of bacon and cover with two fried eggs to bottom slice. Top with thinly sliced onions and fresh green peppers.
Add a good amount of pepper and a dash of salt before covering and serving.

Serve with coffee and grits or oatmeal.

A couple of thumbs up on that. Good bread + good meat + good cheese = good sandwich.