Top | Vegetarian Suppers From Deborah Madison's Kitchen
(recipe, Deborah Madison)
A fried-egg sandwich isn't just for breakfast; it fills the void any time of day quickly and pleasantly. I've seen a good many fried-egg sandwiches on café menus, usually adorned with cheese, bacon, ham, or tomatoes smashed between pieces of insipid toasted white bread. While the extras can be great, it’s the combination of crunchy toast (or that spongy rosemary foccacia) and a slightly runny egg that is so completely satisfying. If it's dinner, why not drink a sparkling wine? The bubbles and their acidity wrap around food and enliven your mouth.
And now for those extras: # Lay thin slices of your favorite cheese over the hot toast. A sharp Cheddar is always good, but you might try something more adventurous: an aged goat cheese, Tuscan pecorino, or a slice of Manchego. # Add a sliced ripe tomato. # Spread some harissa sauce or puréed chipotle chile in adobo over the toast if you go for heat and spice. # Other robust, spreadable sauces include tapenade, romesco, chimichurri, or pesto.