This may be a stretch, but hear out the Farmer. When this snack/meal/perfect eat, is done right, the essence of Hollandaise sauce is at hand. Hollandaise sauce is egg yolks blended with butter. Egg yolk and butter can stand alone on their own merit taste wise, but combined, this duo is fabulous. With the little bit of mayo on the sandwich and salt and pepper on the egg, you’ve technically got the same ingredients in a hollandaise sauce, since the mayo has vinegar or lemon juice in it. The acid in the vinegar breaks down the fats in the yolk and butter, creating a taste that, when released on the palette, is just an explosion of tang, sweet, velvety richness, and depth. I know this is getting pretty technical for just an egg sammich, but it is the gospel truth my friends!
Now, frying an egg is an art as well. My flat iron skillet lightly greased with spray oil and then doused with some butter will give you the ideal bed for frying your eggs. If you are watching your weight, cutting back, etc etc etc this New Year, this may not be the sandwich for you, though I do use Smart Balance if that is any consolation!? Cast iron holds heat so well, that you can start the fry then turn the heat down or off and watch the eggs cook evenly. I like the yolk runny but not cold, and eating in this fashion is fine. Of course you can crack the yolks and fry them too, but this is a matter of personal preference.
Gently salt and pepper your eggs, place them on the soft untoasted side of a slice of bread, lightly apply Hellman’s on the other, and make a sandwich. Duke’s, Blue Plate, Miracle Whip… all goes back to the personal preference issue again. Usually depends on what your mama used! Now that your sandwich is made, you may want to have a fork and knife handy: it can be messy. Any “knife and fork” kind of sandwich is a good sandwich.
With a glass of milk and a few Wickle’s Pickles, you’ve got yourself a fine, fine meal. From this Farmer’s kitchen to yours, enjoy yourself a fried egg sammich!
James T. Farmer III was born and raised in Georgia, where he continues to live and work as a landscape designer. He shares his love of food, flowers and photography on his blog All Things Farmer. He shares his design skills in his book Time to Plant, A: Southern-Style Garden Living.
