Skip to content

Smoked Paprika egg sandwich

August 31, 2009

The egg never lets me down. It allows me to play in the kitchen endlessly and still create something new and tasty. I was in the mood for an egg sandwich but I wanted to try out a new spice combination to make the simple special.smoked paprika egg sandwich

I whisked an egg with smoked paprika and freshly ground allspice. If food wore perfume it would wear allspice. Every time I open the jar of those lovely dried berries I find myself smelling them over and over. I can’t get enough. Although it is one spice (the name is deceiving) it is named appropriately because it does smell like “all spices” that you love. I smell nutmeg, cinnamon and clove. I get a nice mild black pepper burn. All of these spices are volatile as if they are being lifted out of the jar like the smell of a great wine when it rises from the glass.

I brushed the egg wash on the outside of the slices of bread. I toasted them in a pan with a touch of olive oil. I then cooked an egg over easy and placed it on the bread with caramelized onion and chopped arugula. The crust was crunchy with a slight chew. I tasted the smokiness of the paprika but the allspice added a complexity that was so intriguing. My wife could not guess what I used but loved it. The allspice tamed the smoked paprika and the two created a totally new flavor that was earthy, warm and spicy. When I cut the sandwich in half the blade popped the yolk and dragged it across the sandwich like a rich, tasty sandwich spread. Enjoy!

Eat well, enjoy life, be happy.

5 Comments leave one →
  1. tam permalink
    September 4, 2009 8:01 am

    Hi Jeffrey…I gave the sandwich a try! I forgot to get the onion at the store though and don’t keep them around the house. So, I’m doing the onion next time. Do you have a preference between buying whole all spice or ground? I had the whole and smashed them before I put it in the mix. Realllly liked it despite being onion-less! yum!

    • Jeffrey Saad permalink
      September 4, 2009 9:08 am

      Hello Tam, well done! whole spices for sure! I use a coffee grinder. You can also use a mortar and pistil as you may have. When you grind whole spices they immediately release there precious oils thus perfume. Pre ground spices have lost a lot of that. I do use pre-ground sometimes but when you have the spices and the time whole is where it is at! Thanks for reading! Jeffrey

      • tam permalink
        September 4, 2009 11:56 am

        thanks for the advice Jeffrey!
        forgot to mention that I just recently read you grew up in Hindsdale. Were you at any restaurants in that area? I was in Downers Grove- though am near San Diego now. small world huh? Keep blogging, I really enjoy reading!!

  2. Julie permalink
    September 15, 2009 5:24 am

    Hello Jeffrey,

    Absolutely delicious! My husand and I loved these succulent sandwiches. I used leftover crusty French bread.

    Now,it’s on to something with Harissa. Found it at Whole Foods.


    • Jeffrey Saad permalink
      September 17, 2009 9:50 am

      Excellent Julie! Thank you. Check out the Pork and grilled onions with harissa garbanzo beans on my blog. Have a great day and THANK YOU for followinig and trying these out! Warmly, Jeffrey

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s