Fried Egg and Arugula English Muffin Sandwich

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Breakfast is the most wonderful and vexing of meals. It’s the beginning of the day and a chance to start things right. It’s the time for omelettes and scones and waffles and pastries and parfaits. It’s also a hurried, uncertain time. Breakfast is the meal I’m most likely to almost not eat.

Maybe you do the same. I don’t skip breakfast, but I’ll have just a piece of toast and peanut butter. Or I’ll eat a slice of leftover pizza, still cold. Once in a while breakfast is just an apple. Aaron’s even worse- he’ll survive on coffee until lunch, unless I make him toast. Toast which he will nibble on for an hour, before setting aside the remaining half. Aaron claims to not be hungry in the morning. I don’t understand. I am always hungry. I just have a serious case of morning brain.

But, of course, I love breakfast. It’s full of bread with butter, runny yolks, hot tea, and taking a moment to center myself before the day. I’m trying to get better about eating  breakfast, rather than consuming a meal that slightly resembles breakfast.

These breakfast sandwiches take inspiration from the ones my dad made my mom through my childhood. He would toast an english muffin, fry an egg over medium, and add some ham. My mom ate these on her commute with a thermos of coffee for many years. There’s a good chance she still does. Meanwhile, I was trying to master the perfect butter to eggo ratio (1:1 was my conclusion).

In my adaption of my parent’s standby I sub out the ham for arugula and picked red onions. If I’m going to make a savory breakfast rather than reheat breakfast-approriate foods, I want there to be vegetables. The arugula brings a fresh bite and peppery taste, and the onions provide a crisp bright contrast to the egg.  I also fry my eggs sunny side up. It does make the sandwich a bit less portable than my mom’s, but in the interest of civilized breakfasts the runny yolk is a good thing. It creates a luscious sauce that lingers in between the leaves of the arugula and nestles in the crevices of the the English muffins.

How good are these? I made one for Aaron this morning. Five minutes later it was gone- before he had even finished his coffee.

Wishing you a happy Thursday, full of runny yolks, hot tea, and maybe an election cake or two.

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Fried Egg and Arugula English Muffin Sandwich

I cook my eggs sunny side up, because I think this sandwich needs the richness of a runny yolk. If you’re absolutely opposed to a runny yolk, then I might add a bit of creamy cheese, such as brie, to boost the luxury factor.

Makes 1 sandwich

 

1 egg
Butter
Salt
Pepper
1 English muffin, preferably whole wheat
A handful of arugula
Pickled red onions

Place a small, nonstick skillet (either cast iron or other nonstick) between low and medium-low heat. Melt a small amount of butter in the skillet, enough that it forms a layer on the bottom of the pan but not so much that it’s swimming. Crack an egg and season with salt and pepper. Cook gently, moving the egg as necessary, until the white is set and the yolk is just warm. Remove the egg from the heat as soon as it’s done.

Meanwhile split and toast an English muffin. Once the English muffin is toasted spread both sides with a small smear of butter. On the bottom half of the English muffin place a generous handful of arugula. Top with the fried egg, a flurry of pickled red onions, and the top half of the English muffin. Eat immediately.

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