The absolute best way to make an egg sandwich, according to so many tests.
destroys the sanctity of her home kitchen in the name of the truth. She's seared more Porterhouse steaks than she cares to recall, tasted enough stuffing for 10 Thanksgivings, and mashed so many potatoes she may never mash one again. Today, she tackles the egg sandwich.Breakfast: A History
, Heather Arndt Anderson writes that the first recipe for “a true breakfast sandwich” appears in an 1897 cookbook called “Breakfast, Dinner and Supper.” The instructions are as follows: “Use stale bread. Spread each slice with chopped meat; cover with another slice and press together. Cut each sandwich in halves and place them on a plate. Have ready a pint of milk, salted and mixed with 1 beaten egg. Pour this over the sandwiches and let stand a few moments. Put a heaping teaspoonful of butter into a frying pan and when it begins to brown place the sandwiches carefully upon it. When nicely browned on one side add a little more butter, turn, and brown the other side.
And before that came the bap. A humble British sandwich—“bap” typically refers to a soft roll, which can be filled with eggs and meat—was commonplace as breakfast for factory workers in 19th century London.