Rainbow Soba Noodle Bowls

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Ultimate Egg SandwichAs kids, my sister and I always loved when our mom decided to scrap the pot roast and just make egg sandwiches for dinner. Something about it not being a “real” dinner made it infinitely more fun. Now as adults, egg sandwiches have become a real dinner for Alex and me on evenings where we need something quick because they’re simple, filling, and so delectably good. Here’s our ultimate egg sandwich: a runny yolk, silky, smoky mayonnaise, juicy tomato, and thick crusty bread. It’s simple, but the combination of textures and flavors elevate it to almost gourmet status.

  • Yield: 4 Servings


  • ¼ cup mayonnaise
  • 2 teaspoons Mexican hot sauce (we like Cholula)
  • 2 teaspoons smoked paprika (pimentón) or ½ teaspoon liquid
  • smoke
  • 1 large ripe tomato
  • 1 avocado
  • 2 leaves romaine lettuce
  • 8 slices whole grain country bread
  • ½ tablespoon unsalted butter
  • 4 eggs
  • Kosher salt
  • Freshly ground black pepper
How to Make It
  1. In a small bowl, mix together the mayonnaise, hot sauce, and smoked paprika or liquid smoke.
  2. Slice the tomato and avocado. Tear the romaine leaves in half. Toast the bread. In a large skillet, melt the butter over medium heat. Add the eggs and sprinkle with a few pinches of kosher salt and several grinds of black pepper. Cook for 2 to 3 minutes, until the whites are firm (do not flip). .
  3. To serve, top one bread slice with lettuce, tomato, a pinch of kosher salt, avocado, and egg. Spread the other slice of bread with smoky mayo and place it on top of the sandwich. Serve immediately.
  4. GF* For gluten-free, use gluten-free bread,

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