AoM Month of Sandwiches Day #18: Garden Fresh Egg Sandwich

by Brett on April 24, 2013 · 5 comments

in Cooking, Food & Drink, Travel & Leisure

finish

Welcome to Day #18 of the AoM sandwich project. Last month we asked readers for their best sandwich recommendations. Out of 483 submissions, we picked 20 to highlight here on the site each weekday during the month of April. At the end, we’ll publish all the entries into an epic man-sandwich cookbook. Enjoy.

Today’s Sandwich: Garden Fresh Egg Sandwich by Rocky Rhodes

This was another of those “that looks like something I would never eat, so I’ll make it” picks. Eggs, strawberries, mint, spinach, mustard, and cinnamon are ingredients I would never think of putting together in a sandwich. Seems like something you’d see at a farmer’s market in Vermont. Let’s see if this Garden Fresh Egg Sandwich has me humming in the meadows or wanting to bury it out back.

Ingredients

ingredients

  • 12-grain bread
  • Butter
  • 2 eggs
  • Mustard
  • Baby spinach
  • Mint leaves
  • Strawberries, sliced thinly
  • Provolone cheese
  • Cinnamon

Step 1: Slice Strawberries

strawberries

Step 2: Fry Eggs in Butter

fryeggs

Step 3: Spread Mustard

mustard

Step 4: Add Egg and Sprinkle Cinnamon

cinnamon

Step 5: Add Cheese

cheese

Step 6: Add Mint

mint

Step 7: Add Strawberries

addstrawberries

Step 8: Add Spinach

spinach

Finished Product

finish

Taster’s Notes

tasting

This sandwich sure looked pretty, but it tasted…busy. The flavors didn’t mesh all that well. I’d begin chewing it and experience a distinct burst of mint, followed by a distinct burst of cinnamon, followed by a distinct burst of strawberry. I prefer to have flavors meld together in one harmonious whole. Perhaps I constructed the sandwich incorrectly? I did like how fresh the sandwich tasted. Great for a spring or summer day.

If you like distinct flavors when eating your sandwich, then you’ll enjoy this one; if not, I’d pass.

{ 5 comments… read them below or add one }

1 Brandon C April 24, 2013 at 2:56 pm

I’ve been trying the sandwiches thus far, and I’m actually looking forward to this one, oddly. Strange, but sometimes strange is a good deal. I’ll probably have it with an IPA just to mess with my head a little more tonight.

2 Greg Shinn April 24, 2013 at 4:06 pm

To make the flavor a little more uniform I would cook the eggs omelette style (scramble, then pour into fry pan) rather than frying them whole. Instead of yellow mustard, try a blend of mayonnaise and deli mustard (the type that looks grainy) which will distract less from everything else going on between the bread slices!

3 sugapablo April 24, 2013 at 4:07 pm

My go to egg sandwich (passed on by my father):

Basically cook the eggs like an omelet. and fold them on to your favorite bread. Add salt, pepper, mayo, and tomato slices. I add hot sauce. That’s it. Perfection. :)

To up the ante: Make a cheese omelet and put that on the bread.

4 Raoul Duke April 25, 2013 at 6:46 am

I love this sandwich series and I’ve been making these sandwiches all throughout the month. I have to agree with the reviewer…I like all of these ingredients…just not on one sandwich. Scrambled eggs (with some Coleman’s mustard mixed in!) with spinach and cheese, side of toast, and sliced strawberries with mint and dusted with cinnamon… that’s a nice breakfast. Slapped together on a sandwich? It didn’t stay together very well, and tasted ‘off.’

5 Steve Cavanaugh April 25, 2013 at 7:59 am

I think I’d re-arrange these ingredients:

Hard boil the eggs and make an egg salad with the mustard, cinnamon, and (minced) mint (and some mayo). Then spread on the bread with the spinach and strawberries. I’d hold off on the cheese unless I were grilling this.

Leave a Comment

Previous post:

Next post:

Site Meter