Breakfast sandwich a must-eat during COVID
The breakfast sandwich is making a pandemic comeback.
Fast food restaurants and award-winning chefs have their own versions of this delicious way to start the day. So, too, do many people throughout the Atlantic region who have found themselves spending more time in the kitchen over the last 14 months and counting as COVID-19 continues to upset daily life.
"There is no question they are growing in popularity," said Brooks Hart, who teaches culinary skills at the Strait Area Campus of Nova Scotia Community College in Port Hawkesbury.
While the variations are almost endless, Hart said another benefit is nostalgia: the sandwiches tend to remind us of sandwiches we had growing up — although not always for breakfast — like a toasted western and a BLT.
"It's a comfort food and who doesn't want a little comfort these days," adds Hart, who is also co-owner of the Dancing Goat in Margaree, Inverness County.
However, today's breakfast sandwich offers a chance for culinary creators to up their game, whether it's in a home kitchen or a restaurant.
"Don't be afraid to give your sandwich that little something extra," he said.
At the Dancing Goat, Hart uses a lemon tarragon mayo to give their sandwiches another layer of flavour that has proven to be a hit with customers.
He also likes to add some special ingredients to make the perfect breakfast sandwich, like homemade tomato jam, fresh pickled jalapenos, sharp cheddar and applewood-smoked bacon.
"Put it on a fresh-made buttermilk biscuit and the taste is incredible," he said.
SWITCH UP BREAD
For Todd MacIntyre, a big part of creating the perfect breakfast sandwich includes making the bread, too.
"Nothing better or more comforting than knowing what goes into your body," said MacIntyre, who is a culinary skills instructor at the Marconi Campus of Nova Scotia Community College in Sydney.
"No additives or preservatives, just flour, water, aromatics and yeast."
He realizes that is not everybody's cup of tea, so to speak, noting that bagels, biscuits and English muffins work great, too.
When it comes to toppings, bacon is a must for him, and he recommends using a cookie sheet with a parchment sheet liner when cooking it.
"That allows for even cooking, less grease splash on the stovetop and it gives you more flexibility to multitask, instead of having to watch it on the stovetop," MacIntyre noted.
"The parchment paper keeps the bacon from sticking to the pan and makes clean up easier. This would be the same for sausage as well."
ALL ABOUT EGGS
For Hart, egg preparation is key to the perfect breakfast sandwich — and depending on how you like them, he has some tips.
"Fried eggs need a slightly runny yolk — medium, scrambled needs salt and whipping cream to achieve a fluffy texture," he suggests.
MacIntyre agrees the egg is the foundation, but it's all a matter of preference on which way you make them. And there are plenty of options.
"For eggs, we have two heating methods, moist and dry heat. Dry heat includes baked eggs, sautéed eggs and pan-fried eggs. Moist heat includes boiled, steamed or poached," he explains.
Baked eggs include options like shirred, en cocotte, quiche, au gratin, while sautéed eggs include omelettes, scrambled and frittata. A frittata is a great way to use up leftovers and is perfect for larger groups, MacIntyre said. Prefer fried? Your options include over easy, medium, hard, sunny side and basted.
"The important things to keep in mind with these methods is to select a good non-stick pan (with no scratches) and do not heat your pan or fats too hot," MacIntyre said. "Keep the heat low to keep the white (of the egg) white and the yolk yellow, not brown."
When boiling eggs, MacIntyre recommends using older eggs first, as fresher eggs are harder to get out of the shell. To find out the egg's suitability, place it in cold water — the straighter it is standing in the water, the older it is.
After that, MacIntyre said the combinations are almost endless.
UNIQUE IDEAS
Don't be afraid to get creative and try some "fun ideas" on your breakfast sandwiches, said MacIntyre.
He suggests trying a combo like egg, bacon, pizza mozzarella, fresh oregano, smoked bacon and chili flakes. Or make fried ham and egg crepes using honey ham, fried eggs, bell peppers, cheddar and Monterey jack cheese and grated carrots.
Want to get even more unusual?
Create a masterpiece with pulled pork, a poached egg, chive hollandaise and beet relish on sourdough. That only scratches the surface of his ideas.