Egg sandwiches are a mainstay of every corner deli in NYC, and for good reason: they’re cheap and easy, fast and delicious. Like most sandwiches, this recipe is really flexible. In particular, you can change the hash to use whatever you have around. You can also cook the egg like an omelette and fold it over with cheese wrapped in the centre if you really want this to mimic the classic deli egg sandwich. So if you don’t feel like venturing from your cozy nest this morning, try making this at home out of what you have in the fridge. Sad leftovers can take on new life when turned into a hash and matched with the rich fattiness of a morning egg.

Because I don’t really like mushrooms, they’re scarce in my recipes and Dan gets very excited when I do make things with them as he has become a serious mushroom lover. Absence must make the heart grow fonder. I don’t get it, but he loses it when he can smell mushrooms and garlic cooking together so this is a fun one to surprise him with and it comes together in the time it takes for the coffee to brew.

Egg Sandwich with Mushroom Hash

A classic deli-style egg sandwich with potato and mushroom hash. Ideally enjoyed on a lazy weekend morning after a late night out.

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Course Sandwich

Servings 2

Ingredients

  

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• 1 Tbsp butter
• 1 small potato diced
• 1/2 lb mushrooms sliced
• 2 cloves garlic
• 2 large eggs
• Salt and pepper
• 2 rolls, english muffins or 4 slices of bread

Additions

• tomatoes sliced
• avocado
• cheese

Variations

• potatoes and onion
• potato and pea
• collards and bacon
• zucchini
• chorizo and green chile

Instructions

 

• Melt half the butter in a pan on medium heat, then throw in the potato and cook for 5 minutes, stirring minimally. Season with salt and pepper. Add the mushrooms and garlic, as well as a splash of water if the potatoes are getting stuck to the pan. Cook for another 5 minutes, until the mushrooms are brown and have shrunk down.
• Test the potato by piercing one piece with a fork. If it goes through easily, you’re done. If not, cook for a few more minutes. (The smaller the potatoes are chopped, the quicker they’ll cook.) Taste and adjust the seasoning to your preferences.
• Melt the other teaspoon of butter in another pan on medium heat. Crack the eggs into the pan and dust with salt and pepper again. Salt and pepper are critical to these ingredients, so don’t worry about overdoing it.
• If you like your eggs sunny-side up, place a lid over the pan to ensure the whites will cook through without making the yolks hard. Once the whites are no longer translucent, take them off the heat.
• If you like eggs over-easy (my favorite), wait until the yolks are cooked but still look runny, then flip each egg with a spatula and let the other side cook for about 15 seconds. That’ll get your whites fully cooked, but keep the yolks runny—the best. If you prefer hard yolks (please no!), then cook for a little longer.
• Toast the bread or bun, then assemble it into a sandwich, using any condiments you like. Way better than what you’ll find at the corner deli.

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