I like any important morning feast to take the shape of an egg sandwich, that crossover high-low specialty with the potential to be assembled well at good diners, neighborhood bagel shops, and home alike.
While it may originally be a makeshift meal—what college kid doesn’t have access to a couple eggs and a stale roll?—the egg sandwich has a second life as something a lot more exciting. The best egg sandwich makers demonstrate mastery of two big pillars of good cooking: the right texture and the right fat amount of fat. See how to make the best egg sandwiches in the world by clicking through this piece I wrote for First We Feast.
