Sandwich break recap

Three Perfect Breakfast Sandwiches
A specimen is likely available at a bodega or a coffee cart near you, but if you want to level up, here are three of the best.

By Helen Rosner
October 8, 2023

The New Yorker

A recent article in The New Yorker lauded the breakfast sandwich. Helen Rosner expounded on the joys of a perfect balance between all its components. While fascinated by her well-expressed argument, I scoffed at the idea.

A sandwich is something plus something between two pieces of bread. Breakfast is a plate of sunny eggs plus some toast with home fries.

Full disclosure requires I honestly tell you I enjoy the Starbucks 🌟 breakfast treat of an Impossible sausage many a morning. I appreciate its goodness, as I reported in the original post, but thought it was just a fast food concept.

Enter an egg on a pita from Claire’s. Ta da! Its secret sauce is tahini poured over the scrambled egg plus pickles. All of this is set deep in the pita pocket, the eggs scrambled soft against the crunch of pickle. Talk about balance. BTW, I exhort you to drink a cup of Claire’s Kimbo coffee with that, too.

As long as I am expounding and fully fessing, I should tell you that I take sunny-side up very seriously. They are eggs, and any variety is less so.

Scrambled eggs lose the yolky quality that runs over the toast and fries. Keeping an open mind is hard, but heck, the scramble in that pita is good.