I unabashedly consider myself something of an expert in the field of Fried Egg Sandwiches. The morning after my sister and I ran the 2007 Los Angeles Marathon, we hobbled over to BLD for their exemplary version with Neuske’s thick cut bacon and Gruyère on sourdough. Claire and I are also regulars at Huckleberry Café in Santa Monica. After a Saturday morning run out at the beach, we hit Huckleberry for a version that includes Niman Ranch bacon and arugula on country bread (and the blueberry corn cake is out of this world). It’s a little heavy handed with the arugula but delicious all the same. Check it out:
Not to be outdone by The Oaks Gourmet in Hollywood with their ooey gooey Breakfast Sandwich loaded with fried egg, fresh mozzarella, pancetta, basil and garlic oil on Tuscan sourdough.
But—I humbly submit—the best version is served up at home, thanks to my “secret” weapon: Sriracha aioli. Sriracha is a staple in southern California—a Thai-style chile and garlic sauce that finds its way into all manner of goodness. Yesterday, I shared the recipe for my fried egg sandwich over on Herman Miller’s LIFEWORK blog in an ongoing series called “Good Taste.” It’s a carefully built sandwich that balances nutty, spicy flavors with the warm comfort of a fried egg. I actually prefer a chewy, nutty multigrain bread to sourdough in the mix. (Rudi’s Organic 7 Grain with Flax avail at Whole Foods makes a surprisingly good one.) One thing I forgot to add in that recipe is to sprinkle a teeny bit of pimentòn over the egg for a subtle smokey note. In the meantime, here’s a peek at mixing my not-so-secret Sriracha sauce, a dollop of mayo and a squirt of Sriracha. Voilà! And is epic on a cheeseburger, too:
For The Foodinista’s Fried Egg Sandwich recipe, click HERE.