My houseboy has been on a soft-boiled egg kick lately — or maybe you'd call them gently boiled eggs, because the whites have the firmness of a hard-boiled egg, but the yolk is not quite firm, not quite runny. On sandwiches, they are a revelation.
After a recent egg-boiling session, we put together this twist on a ham, egg, and cheese sandwich. The trio of crisped prosciutto, manchego cheese, and gooey egg provided a fascinating flavor and texture combination — salty, creamy, and reminiscent of some of the best parts of French and Italian sandwich concepts.
Like a good club sandwich, the balance of firm ingredients (toast, hard cheese) with moist (egg, mustard) made it all too easy to eat. This reinvention will most definitely be repeated.
I've said before that Andrew makes a mean egg sandwich. After his last egg and kale sandwich home run, he continued our kale obsession for this sweet and savory waffle 'wich.
Composed of maple-smoked bacon, kale cooked with sauteed onions, perfectly waffle-shaped eggs, and slightly sweet whole wheat waffles, these sammies made for a scrumptious breakfast for dinner dish.
If you've never made a waffle sandwich, you are seriously missing out. Take a walk down waffle lane with even more photos.
We arrived in Dublin at 8:30 a.m. after a virtually sleepless flight (even with the help of Ambien — ugh). After a little nap, we were hungry, and though it was afternoon, breakfast seemed like the appropriate choice.
My Lonely Planet guide recommended the sandwiches at Honest to Goodness, so imagine my delight when I realized the cafe was mere steps from our hotel. I ordered the Up Start (above): scrambled eggs and smoked salmon served on homemade wheat focaccia. It was then that I learned the first important lesson of my Dublin vacation: the Irish do bread (and really all baked goods) exceptionally well. Andrew got something a bit more decadent.