To me, a “breakfast sandwich” is, by definition, eggs on a round piece of bread (biscuit or English muffin) with optional cheese and meat. A breakfast burrito is a related-but-different thing. I’ve never seen the phrase “breakfast taco” before, but assume it’s similar to the burrito. And a bagel is a bagel.
So i like my breakfast sandwich with an English muffin, cheese, and sausage.
But i almost never eat that, only when I’m traveling and that’s the best i can find.
I often eat a bagel with cream cheese and smoked salmon, but usually for lunch/brunch with other people. If you want to consider it “breakfast sandwich”, i guess it’s my favorite.
Unlike the OP, i consider all of these to be a full breakfast, when accompanied by a hot caffeinated beverage.
Heheh, I live in Oak Cliff, it’s pretty much the land of tacos. The only hard parts are deciding whether to try a new place or not, and having to convince the occasional taqueria employee that despite the blond hair and blue eyes, I really do want the hot salsa.
I loves some Starship Bagels. Shug’s is also really good if you get over into that area.
Fair enough! I live in Lake Highlands pretty close to Richardson, and tend to be in the northern half of town, but I work downtown. I’ve only been to the Arapaho Starship Bagels- I assume it’s pretty much the same as the downtown one?
I’ve wanted to go to Shug’s for a while to get one of those chopped cheese sandwiches; I read about it in the Observer, I think. The Mockingbird location isn’t all that far away, so maybe I’ll hit that up soon.
The taqueria folks always give me the raised eyebrow as well.
That I can’t tell ya. I’ve only been to the downtown one. Walking around downtown and standing in line in front of the eyeball on a crisp Saturday or Sunday morning is a treat in itself.
No, that would be cool, but it’s actually almost in the center of downtown between Main, Ervay, Akard and Elm. It’s part of the Joule hotel’s art collection.
For me I love the McD steak/egg/cheese on bagel/muffin/biscuit; second bacon cheeseburger with fried egg. And McD McCafe coffee is not bad, cheaper than Starbucks
The one that my dad just cooked, and when I say, “That looks good”, gives it to me, and makes another for himself.
Two pieces of white bread, toasted and buttered. Fried egg (might be 2 eggs, not sure) with some Tillamook extra sharp cheddar (slice or a handful of grated).
I wasn’t sure if it was a breakfast sandwich, but given the reassurances here, I’m team salmon-and-cream-cheese bagel as well. Despite the hate that Bruegger’s gets, their salmon bagel, with red onion and capers, and a cup of their coffee is an occasional treat that I love.
At home, it’s buttermilk biscuit and sausage patty for me. Over the last couple of decades I’ve gotten really good at making buttery flaky biscuits that split perfectly when pulled apart, and are just the right size for a small patty. I’ll have one biscuit with butter and honey, and a second one with sausage, and life is good.
I’m really torn, because I have a couple of different answers, depending on cost.
I mean, a perfect breakfast sandwich would be a quality onion bagel, lightly toasted, thick schmear of full-fat cream cheese, topped with a generous amount of high quality lox, a few rings of a nice thin sliced red onion, and finally a couple of grinds of fresh black pepper. Nothing else.
But the “quality” ingredients means that it’s more expensive than I’ll pay to actually make, and nowhere near me the in Wastelands of Colorado, would I be sure of getting it. Maaaaaybe the Bagel Deli in Denver, but after the costs of getting there, even more expensive than if I made it myself.
The perfect breakfast sandwich that I make with any frequency starts with Jewish rye, lightly toasted - while toasting, cook one or two eggs, over easy, in the same pan, also cook some Hempler’s European Style bacon (much less greasy), say 2-3 rounds. Take the eggs, break the yolks, and use the bread to sop up the lovely goo (one side). Assemble sandwich: take one slice of bread, goo-side up, and grind black pepper on top. Layer the bacon, add one/both eggs on top, more fresh black pepper and a dash of salt, top with last slice of bread, goo-side down. Using the bread to soak up most of the runny yolk ahead of time keeps the drippage to a minimum.
Cover the base of those oversize English muffins, toasted, with fried bacon; then an egg fried to solid in the bacon grease, then a slab of sharp cheddar and slide the composite into the broiler until the cheddar melts, shake some hot sauce onto it, cap with the other half of the toasted muffin.
This thread makes me wonder, does anyone have a breakfast sandwich maker machine? I don’t, I ponder buying one sometimes, but I don’t know that it would be worth it. Any thoughts?
My friend has one. I have used it, once. It does a poor job on browning, an adequate job on heating, and is reasonably fast if you have everything sized and prepped. It’s a pain to clean, especially if you don’t do it immediately after your sandwich. I would not recommend, but if you’re eating one daily as a fast but reasonably filling meal, it’s probably better, and better for you, than a daily McD’s run. Probably. I would not buy one myself.
