Juicy Tomato Breakfast Sandwich
Have you heard of a sink sandwich? A sandwich so juicy and messy that you really have no choice but to eat it directly over the sink?
Whatever you do, don’t get all dressed up to go out and then think you’re going to be able to eat this Egg and Tomato Sandwich without dripping on your shirt. It’s impossible.
This is the sandwich you make in your pajamas when nobody is looking. It requires the juiciest of tomatoes, medium boiled eggs, and napkins. Many napkins.
How else would you want to start your weekend?
1) Bring about 1/2 inch of water to a boil over medium high heat in a pot big enough to hold your eggs in one layer.
2) When water is boiling, add eggs straight from the fridge.
3) Cover pot and let cook for 8 minutes exactly.
4) Uncover pot and run cold water over eggs for 30 seconds.
5) Peel eggs starting with the larger end of the egg and slowly working up the egg.
6) Slice eggs thick for sandwich
1) Mash together cream cheese with sriracha and a big pinch of salt and pepper.
2) Slice tomatoes thick and season with a pinch of coarse salt
3) Toast roll. Add a smear of mayo to the bottom of the roll and top with tomato slices.
4) Smear other half of roll with cream cheese spread and sprinkle on chopped scallions. Add a sliced egg to each sandwich and press together.
Eat immediately. It’ll be messy.
Egg and Tomato Sandwich
The Tomato Treatment
The easiest part of this Egg and Tomato Sandwich also happens to be the most important. Finding some super ripe and juicy tomatoes should be fairly straightforward this time of year. Of course, you could get crazy at the farmer’s market and use heirloom tomatoes, but even the standard ones work just fine.
Cut them into thick slices and season them with some coarse salt.
On the roll, I like to use a smear of mayo (go light) on the side with the tomatoes. The mayo works to just insulate the bread from the tomato juices so the bread doesn’t get too soggy.
On the other side though, I like to serve this bad boy with a spicy cream cheese spread. It gives it a very breakfast feel and pairs nicely with acid from the tomatoes.
I just mashed together some cream cheese with sriracha and salt and pepper. It’s sort of optional honestly, but I like the addition.
If you need a refresher on perfect breakfast eggs, zip on over to my soft boiled egg tutorial. I used that exact same method but cooked the eggs for 8 minutes instead of 6 1/2 minutes.
That extra 1 1/2 minutes is enough to set the eggs a bit more so they aren’t completely runny but still are soft enough to spread.
After your eggs are cooked, rinse them with cold water for 30 seconds and then peel them. It helps to have slightly older eggs when it comes to peeling them and always start at the larger end of the egg.
Slice the eggs into thick slices and you should see an almost set yolk. It’s just soft enough to work on a sandwich!
Bread options are limitless. Toast is a fine choice or any sort of roll would work.
I like these big focaccia rolls. You can use a toaster to crisp up the bread or toast it lightly in a skillet with a little butter. You know what method I prefer.
Building the Egg and Tomato Sandwich is pretty straightforward. A thin layer of mayo, the salted tomatoes, egg slices.
On the other half, the cream cheese spread and scallions.
Smash it together and chop it in half for easier eating.
This Egg and Tomato Sandwich is a really classic combination of flavors that highlights the beautiful tomato.
The egg might be a bit tricky if you aren’t use to cooking eggs, but give it a shot. It’s worth the work!