Bodega Breakfast Sandwich

I love a big bowl of cereal in the morning, preferably my favorite steel cut oats or 10-grain by Bob’s Red Mill. Weren’t expecting that, were you? I do have a soft spot for carbs, and they have created a lot of soft spots on my body—just ask my hips!

As a consequence, I enjoy cereal as a special treat for breakfast. The rest of the time it’s protein, baby. Even though I’ll eat salmon for breakfast or have a protein shake, 5 out of 7 days I’m eating some form of eggs. Much as I love them, I need a change of pace once in a while. Enter the bodega breakfast sandwich!

I have to admit that I didn’t know what a bodega was and had to look it up. Turns out they are ubiquitous in New York City and are kind of like a Mexican 7-11 store. Some of these bodegas have a grille on the premises and offer customers hot sandwiches, this breakfast sandwich being one of them.

Even though the sandwich contains all of the same ingredients that I eat so often, it tastes…different. The egg is poured into the pan similar to a thin crepe. From there you layer it with ingredients of your choice—I chose a piece of thinly sliced ham, a slice of Jarlsberg Swiss cheese, and a sprinkle of scallions. Next, you start folding over the egg and ingredients, making four folds to seal the contents. This creates a layering effect that gives it the most delightful texture when you sink your teeth into it.

The sandwich is easy, tasty, and fast to throw together, too—so, even if you need to make two or three, it goes very quickly.

For Valentine’s Day breakfast, I went whole hog and actually had two slices of bread as a personal sacrifice to getting a decent photo. Tomorrow, I’ll be back on the high road and limit myself to one slice of bread. Sigh…damn those carbs!

One year ago: White Fudge Cake

Two years ago: Baked Shrimp Scampi

Three years ago: Hidden Berry Cream Cheese Torte

Four years ago: Chocolate Desserts for Valentine’s Day

Five years ago: Best Ever Steak – Indoors

Six years ago: Coffee Crème Brûlée

Seven years ago: Molten Chocolate Cakes with Mint Fudge Sauce

Bodega Breakfast Sandwich

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Yield: One sandwich

This makes one petite egg sandwich, but you can use the same method with two eggs and a slightly longer cooking time.

Ingredients

An English muffin, roll or two slices bread of your choice
2 tsp. butter or oil
1 egg
Salt and pepper
1 or 2 slices of your favorite cheese or a handful of grated or crumbled cheese—quantity depends on how gooey you want your sandwich to be
Spoonful of sliced scallions, chives, ham, crumbled bacon, or whatever else you want in your eggs

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Directions

Toast your bread. Heat a medium-sized skillet, preferably nonstick, over medium-high heat.

Beat one egg with a 1/2 teaspoon water, a couple pinches of salt, and a few grinds of black pepper until just blended.

Melt butter in your pan or brush it with oil, to thinly coat it. I like a combo of butter with a small amount of oil, about a tablespoon of each.

Pour in the egg and roll it around so it coats the pan as a thin crepe would. Immediately place your cheese and/or other fillings in the middle. After a minute, the egg will have set.

Fold the part of the egg closest to you over the cheese, like the first part of a business letter fold. Repeat this on the three remaining “sides,” forming a small square, or you can aim for more of a rectangle if that’s the shape your bread is.