Boy howdy, I’ve been eating some good lunches this week! I mean, they must be good to make me say things like, “boy howdy.” Hot damn, even! My knack for saving things in the freezer in the manner of eighty year old grannies combined with my need to use up any leftover ingredients manifested themselves today into the best eggwich that I’ve ever eaten. Ever. An absolute work of impromptu eggwich art. A sandwich so good as to inspire a spontaneous and uncharacteristic “boy howdy” must be shared.
I didn’t ever eat eggwiches before Jon turned me on to them. In fact, does anyone else use the term “eggwich” or did we just make that up? Either way, I love them now and today’s eggwich is going on the menu of my imaginary cafe. We had some left over fresh mozarella and pancetta from a pizza earlier in the week; these precious ingredients cannot go to waste. Those plus some french hamburger rolls from the freezer, some thin slices from a red onion, a few frozen artichoke hearts, and a little schmear of mayonnaise spiked with dried basil amounted to rich, creamy, delectable, gooey eggwich heaven.
These are some of the best flavors in the world – salty bacon, runny yolk, basil, mayonnaise (or just fat in general), artichoke hearts, fresh mozarella cheese – all on a chewy, soft french roll. Hallelujah! I love this eggwich. I wanted to make out with this eggwich. I know it’s weird, but I don’t care. Are you ever this in love with your food?! We ended our lunch with some fresh green grapes – it was a perfect finish to the richness of the sandwich.
I hope you are inspired by this kitchen sink eggwich. You should make it exactly as is and discover what kind of random, joyful expletives burst out as you devour every perfect bite. OR – you should make your own kitchen sink eggwich with your left over ingredients and tell me all about it. Either way – bon appetito!
best ever impromptu kitchen sink italian eggwich
- two eggs
- a few slices of pancetta, quartered
- a tbsp or so of mayonnaise
- one tsp or so of dried basil
- three artichoke hearts, chopped
- a few thin, half moon slices of red onion or shallot
- one garlic clove
- two balls of fresh mozarella cheese, torn into smaller pieces
- two french hamburger buns
- warm whole hamburger buns in a 400 degree oven for five minutes; remove them, cut them in half, rub a little garlic on each cut side and add the torn mozarella cheese; cook for five to seven minutes more or until bread is soft and cheese is gently melted but not brown
- meanwhile, mix chopped artichoke hearts, dried basil and mayonnaise together; season with a pinch of salt and ground pepper
- heat a skillet over medium heat and crisp up the pancetta with a small drizzle of olive oil; remove and drain on a paper towel
- add eggs, one at a time, to warm skillet and cook them over medium; the yolk should be a little runny (cook for a minute and a half and then gently flip over and cook for about one more minute on the other side)
- assemble the sandwiches with the mayonnaise, egg, pancetta and red onions – glory!
Sounds amazing! I will definitely try this:)
Jennifer – with your love for eggs, this may make you cry tears of joy. Seriously.
P.S. You’re going to be here soon! I’m headed to Athens today; when I’m eating at either Five and Ten or Farm 225 I’ll be thinking of you!
I would have to say that the yolks must be cooked for me or I would not be able to swallow. That aside, sounds wonderful!
I see that you are off on a trip, but I do have a more personal blog post today so when you get a chance stop by.
Ooooo…and, I’m going to get to see your mom soon, too. Woo HOO!
I JUST read about Five and Ten, I’m sooo jealous. They are supposed to have the best braised beef shortribs with a vidalia onion jam (mouth watering now)!!!I’m planning on going there when we are in town. I will check out Farm 225 on the web. I need to find a place to have Kevin’s birthday dinner on Friday night and want to make reservations soon! I just cancelled our vrbo rental and booked rooms at the Candlewood Suites in Athens, near Bogart. Literally I had to book it the day the web-site started taking reservations. EVERYTHING is sold out. I cannot wait!!! GO DAWGS!!!I hope you can join us on Friday. We’ll talk before the trip. xoxoxo
Okay, Farm 255 Looks INCREDIBLE!!!Please let me know where you ended up and how it was.
We went to Five and Ten. It was delicious, as usual. Farm 225 is next. There are so many fabulous places in Athens! We’ll have to discuss all of them. Remind me again of the dates that you’ll be in Georgia…? I can’t wait!
[…] and the benefit of a well stocked pantry and spice cabinet. I will never forget the day the kitchen sink eggwich changed my […]