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!