Posted by Stephanie Simpson on
A couple of weeks ago, I found myself sympathizing with a reluctant cook, saying that sometimes there’s no need to look beyond a quick sandwich. This, I said, thinking that tastiness is guaranteed with something so simple. Then, as though the food gods parted their cotton-candy heavens to make me eat my words, I spent this last week surviving on so-so sandwiches (some of my own making). So today I want to share with you a recipe for a good sandwich; one that I’d happily eat over meals that take much longer to prepare.
The recipe comes to me by way of my sister, who’s a bit of an expert when it comes to putting together quick meals that are both delicious and reasonably good for you (remember egg on rice?). The idea behind her “eggwich” is this: Avocado, tomato, red onion and old cheddar are sliced thin and seasoned. An egg is set to fry to your eater’s liking. A few pieces of chewy bread are toasted, timed to be golden as the egg is coming out of the pan. Working quickly to retain the heat of the egg and bread, the various bits and pieces—sriracha included—are layered onto the bread with care; the tomato and egg are kept away from the bread to retain the toast’s crispness, while the cheese is layered atop the egg to create a bit of melting action.
The result is all flavour and texture: crunchy, chewy bread; crisp and bity onion, smooth and salty cheese; soft and crispy egg; spicy sriracha; sweet, fresh tomato; and creamy avocado. In 7 minutes, tops. This is fast food at its best – you don’t have to leave home, and you won’t feel guilty or queasy when you’re done.
My sister likes to make these with whole wheat English muffins, but I gave them a shot yesterday using 30% whole wheat no-knead bread with great success. With a batch requiring a day’s worth of waiting time before it’s ready to be baked, no-knead bread can’t be considered “fast” food per se, but the results sure do make for a tasty sandwich.
Lauren’s Avocado, Tomato, Onion & Cheese Eggwich
Makes 1 (and scales up easily)
Note: I’ve given precise quantities of ingredients, but really all you want is enough of each ingredient—avocado, tomato, onion and cheese—to span your slices of bread. Scale up or down as need be!
1 whole wheat English muffin or 2 pieces of whole wheat no-knead bread (or other good-quality bread)
1 egg, preferably organic (read this post to find out why organic is ideal)
4 slices of avocado, 3/4 cm thick
4 slices of fresh tomato, 3/4 cm thick
4 slices of red onion, 1/4 cm thick
4 slices of old cheddar, 1/2 cm thick
1. Slice your toppings, sprinkling the tomatoes with a bit of salt. Having your toppings ready to go will ensure that you get to eat your sandwich while it’s hot!
2. Heat 1 tsp of neutral-flavoured oil in a non-stick frying pan over medium heat for 1 minute. Crack the egg into the pan and let fry for 1 minute, seasoning with a big pinch of both salt and pepper. Carefully flips the egg and continue frying until it’s reached your preferred firmness (I go for about 1.5-2 minutes to get a reasonably runny egg).
3. While your egg is frying, toast your bread, timing the bread so that it’s done at the same time as the egg.
4. Once your egg is fried and your bread is hot, assemble your sandwich in the following order (for maximum meltiness and minimum sogginess): bread, onion, cheese, egg, a generous drizzle of sriracha, tomato, avocado, bread.