When it comes to daily breakfast, it never tastes quite right. The morning is always a rush, and what we eat is never on point. Sure, there are many recipes for breakfast sandwiches, but they all fall short. The problem is when you freeze or prepare an entire sandwich ahead of time, you will always lose the integrity and flavor, to a very sustainable degree. Water escapes from the eggs, making them tough and gelatinous. Next, the cheese won’t melt enough and be like a cement brick on the top. Finally, the bread will get both waterlogged and have a rubbery staleness. What if there were ways to prepare a breakfast sandwich with make-ahead components? At last, a breakfast sandwich can be appetizing and speedy — with a few make-ahead tricks.
This street-style toast egg sandwich has blown up on social media, and it’s easy to see why. Sturdy pieces of toasted bread house a thick layer of egg, a fried vegetable pattie, ham, cheese, and ample condiments. Making all of these things in one sitting is a hassle, so Jason Farmer has come to streamline the process and turn up the volume on the flavor.
The biggest component of the sandwich, the egg, is easier than you think. Unlike most egg sandwiches — where you have to stand over a frying pan and cook eggs in small batches — you cook several portions of eggs at once. Using a silicone loaf pan is the easiest way to bake the egg, but a well-greased glass pan will work just as well. This ratio makes two portions, but you can increase or decrease the portions as you need.
First, whisk the eggs and pour the eggs through a mesh strainer, this removes some of the membrane and chunky bits, resulting in a smooth end product. Once strained, mix the eggs with heavy cream (or whole milk) and a healthy pinch of salt. Pass the egg mixture through the strainer again into your prepared baking dish. Baking the eggs in a water bath will result in no dark or burnt spots. If you want a little color, you can forgo the water bath, but the eggs may turn out tough.
The best thing about these eggs? They can be cut up and stay in the refrigerator for up to three days.
Next the condiments. The best thing about sauces like this is that they can be in the refrigerator and ready to go. Whenever you need an extra amp of flavor, these sauces are to the rescue. These twists on classic ketchup and mayonnaise are easy to create. Blending kimchi with ketchup adds acidity and brightness, while gochujang with mayonnaise gives a creamy, spicy kick.
After toasting both sides of the bread, Jason does a peculiar thing — he sprinkles on a bit of sugar. This sprinkling of sugar, he says, makes all of the difference. If you’re turned off by the thought of this slightly sweet addition, you can easily omit it.
Like egg patties, these cabbage-based vegetable patties are made ahead and storable in the refrigerator for up to three days. This dose of fibrous vegetables adds much-needed textural variation.
Assembly is easy, toast the bread, reheat the eggs and vegetable patty in a pan, and melt cheese over a few slices of deli ham. Stack with a smear of these sauces, and you’re ready to go.
The trick to everything is making the components ahead, and you only have to heat and pile everything on. Get the full recipe with the details below by watching the video above.
What do you think of this new take on a breakfast sandwich? Would you try it with sauces and vegetable patties?