Thursday, March 15, 2012

With an Egg on Top

Isn't it amazing how a fried egg on top transforms a sandwich?  A BLT is one of my favorite sandwiches anyway, but add an egg, fried just right that the yolk oozes oh so slightly (or as my husband prefers, drips out the sandwich onto his plate), and you've crossed the line into gastronomy.  That reminds me, later this season I'm going to have to reproduce the The Bacon, Lettuce, and Fried Green Tomato Sandwich I've had at Saint-Ex downtown D.C.

We made these BLTE's last night with Salt and Vinegar Broiled Fingerling Potatoes from Umami Girl.  The potatoes were way too vinegary (and I'm one who likes to lean over the pot and inhale while the vinegar was boiling), but she did warn that they were intense.  I love the idea, so I'll be tweaking it soon.

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