Entry #2871, September 29, 2013
As you know every Sunday on Stagetecture I feature a fabulous breakfast recipe to serve for brunch or to eat at anytime of the day.. which I often do! With #BlogTourLA this week – Oct. 1 – Oct. 6th – I thought it would be great to feature a LA inspired breakfast dish. On Serious Eats they had a great write up for ‘Best Egg Dishes’ in LA. Check out these two spots if you’re in town and then try this egg sandwich recipe.
Image via: Pinterest
LA Breakfast Spots
Chorizo, Egg & Cheese Sandwich at Ink.sack
Image via: Serious Eats
Michael Voltaggio’s chorizo, egg, and cheese sandwich is a cheeky but dead-on combination of flavors that skirt Cali-Mex, Italian-American, and New American. The herbal addition of coriander flowers piques the palate, while the fried egg marries perfectly with the sliced chorizo, tomato, and melted Swiss. I would eat it every day, except there are so many other sandwiches to try at ink.sack. Ink.sack doesn’t open until 11 a.m., so this sandwich has all the hallmarks of second breakfast.
Fairfax Sandwich at Eggslut Food Truck
If you’re craving an eggy umami bomb, stop by Eggslut’s food truck (parked outside The Hart and Hunter or Handsome Coffee Roasters depending on the time of day). Light, fluffy brioche houses a luscious gray salt- and chive-flecked scramble. With bold additions of caramelized onions, Tillamook cheddar, and sriracha aioli, it’s not a subtle dish by any means—not that we’re complaining.
This food truck is so popular you might need to go earlier before they run out of brioche or other ingredients. The Fairfax sandwich is also quite salty, so you might request them to reign it in if you’re salt sensitive.
The Hart and the Hunter; 7950 Melrose Ave, Los Angeles, CA 90046; Wednesday – Friday, 7:00AM – 11:00AM
Handsome Coffee Roasters, 582 Mateo Street, Los Angeles, CA 90013; Wednesday – Thursday, 12:00PM – 4:00PM; Saturday & Sunday, 9:00AM – 1:00PM
LA Inspired Fried Egg Sandwich Recipe
1 English muffin, split
1 slice prosciutto
1.5 tablespoon butter
Salt and pepper
1. Melt half the butter in a small non-stick skillet over the lowest heat possible. Crack the egg into the pan and tilt the pan so that the egg is over to one side of the skillet. Keep the pan tilted until the whites begin to set on the bottom and the egg stays in place. Sprinkle it with salt and pepper and cover. Cook for 5 or 6 minutes, until the whites are opaque but the yolk is still quite runny. If desired, flip and cook for an additional minute for over-easy style.
2. In the meantime, toast the English muffin halves and butter them with the remaining butter. Lay the prosciutto on both halves.
3. Top one half of the muffin with the egg, put the halves together for a sandwich, and eat immediately.
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