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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.

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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.

    Julie

    • 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

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