Precise measurements. Fancy ingredients. Adherence to traditional methods. Sometimes a recipe can fail or fly depending on how much care and effort you put into the details. Then there’s that other sort. Recipes that simply cannot fail no matter what you do. Sure, these foolproof recipes are often simple to prepare. But that’s not what makes them guaranteed winners. An omelet is simple to prepare yet notoriously difficult to perfect. Not so with the humble egg sandwich. I don’t care how you make it or exactly what you put in it. As long as you’ve got eggs, cheese, and bread clutched in your fist you’re probably holding the best-sandwich-ever. Every time. In all its infinite variations.
Perhaps it’s in our DNA. Eggs are elemental on many levels and cheese never ceases to satisfy. I guess that’s why the egg sandwich simply cannot fail in any regard. It cannot fail to nourish. It cannot fail to please. It cannot fail to make me look twice every time I come across it on a menu. I may not order it every time I come across it, but when I don’t I find myself wondering what I missed.
Would it be…
…simple and glorious scrambled eggs with ham and cheese on toast?
…open-faced and fancy with Gruyère and herbs?
…made sweet and savory with apple butter and super sharp Cheddar?
…a contradictory fried egg white with Swiss cheese on an everything bagel?
…served Southern-style on a biscuit with cheese in every bite?
…folded into a tortilla with fried carnitas and green chilies?
…or, in the classic and possibly greatest conception. Crisp bacon, runny eggs, and melted cheese on a roll. A soft roll. The kind of roll you know you shouldn’t eat.
In NYC delis they call this sandwich the BEC and it deserves to be every bit as famous as the BLT because there’s never been a bad egg sandwich in the history of the world. Period. GREG