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No, Really: Fried Egg Sandwich on Gluten Free Bread with Pastured Butter and Cornichons

OK, that’s exactly right. I’ve been working on a post about my take on some of the more funny dissenting comments from my 3 political-religious-government-shutdown-axis posts yesterday, but just couldn’t put it together in a way that made me happy:

  1. Dot-Connect of the Day: Government “Shutdown” = Big Fat Yawn
  2. Government “Shutdown” Juxtaposition (Real Hunter Gatherers: Hadza)
  3. Blasphemy is the Coolest Thing

(Yea, hold your horses. I’ll get to the food.)

…As I was saying…. Anyway, I loved yesterday and fooling around without a care, especially this morning when a reader emailed a Tim Ferriss interview: The Plus Side of Pissing People Off. But, I have this quirk about reading an article or a book or anything in which title, facade, or promotion suggest I’m going to agree, i.e., this will be a trip into “Richard is so fucking smart” territory.

I always look for at least one rebuke, as penance. Here was the best:

Colin Powell makes the case: pissing people off is both inevitable and necessary. This doesn’t mean that the goal is pissing people off. Pissing people off doesn’t mean you’re doing the right things, but doing the right things will almost inevitably piss people off.

Understand the difference. As Mr. Powell has put it, “Being responsible sometimes means pissing people off.

Ha! Ok, I’ve got it now. Solid. ‘Quit trying to piss people off for fun, and the fun will come.’ But most importantly, you’ll still piss people off if you take honesty as a non-contradictory value; so it’s a function of perspective: goal, or cake icing? I have to take my rebuke and recognize it’s solidly the latter.

Good for me! 🙂

So anyway, here’s the food I made when I got hungry after a couple of hours trying to make a blog post make sense; and I didn’t get there before the title sandwich overcame my imagination and in the end, made me blog about it, instead.

IMG 1964
If you know you’re doing a fried egg sandwich, make it look like a slice of bread.

So the only thing unusual about the post is that’s it’s definitely NOT a take on a standard mayo and ketchup (or catsup) fried egg sandwich. We’re going completely out of the box here.

  1. Mayo goes
  2. Ketchup/catsup goes
  3. Gluten goes (this is gluten free bread)

With that out of the way, I envision un sandwich jambon beurre et cornichon. A fave when I lived there. Fresh baguettes, sliced jambon, pickled cornichons and burre (French beurre, i.e., unsalted, but then, I repeat myself…except for les bretons, whom even the French don’t understand….) in the fridge most times for the at will, thing. It was often.

Haven’t had either a fried egg sandwich or sandwich jambon beurre/cornichon in a while. And yet, I had some ingredients.

IMG 1965
Gluten free bread, toasted; Kerrygold, unsalted and slightly melted.
IMG 1966
Yep, the fried egg formation resembles the slice of bread. There’s the cornichon pickles. You might call them “gherkins” but then, you would be WRONG!

Oh, it was absolutely fabulous. I think I loved the butter vs. mayonnaise, the best. Mayo’s purpose is to serve as a fat barrier for moisture, with a nice tart, creamy taste in return. But this total bastard stepchild variation isn’t about that, but about how melted butter turns the dark toasted bread into what it became for me.

And then you get the offset of the protein and fatty egg, and the acidic pickles.

IMG 1967
 

I really did love it. I do lots and lots of stuff I don’t like or love quite enough to post about, but this plucked a bit of a heart cord in that it’s totally fucking off the wall, but quite totally fucking good, and I loved it.

I couldn’t not show it to you.

Richard Nikoley

I'm Richard Nikoley. Free The Animal began in 2003 and as of 2021, contains 5,000 posts. I blog what I wish...from health, diet, and food to travel and lifestyle; to politics, social antagonism, expat-living location and time independent—while you sleep—income. I celebrate the audacity and hubris to live by your own exclusive authority and take your own chances. Read More

10 Comments

  1. BigRob on October 4, 2013 at 16:07

    Damn Richard,

    Looks delicious. Mind sharing where the bread came from? Looks like a pretty good variety.

  2. gabkad on October 4, 2013 at 18:32

    (I think maybe tater tot’s new handle for me is a good one.)

    Richard if I would be living close by I’d have shared my steamed orange cauliflower with garlic anchovy vinaigrette with you today. It would probably go real good with that egg samwidge.

  3. Woodchuck Pirate on October 4, 2013 at 18:57

    Richard,

    That looks and sounds so good. At 9pm tonight I’ve finished laying in 22 feet of corner sill plate on my 150 year old village home. The complete project I’ve undertaken spans roof rafter to dirt floor, including setting new floor joists. This work stands independent from responsibilities at my farm. I’ve been without a kitchen since mid-June! Cooking has always been a wonderful simple living experience for me. Your post reminded me why I’m working so hard. Thank you.

    Woodchuck Pirate
    aka Raymond J Raupers Jr USA
    http://www.woodchuckpirate.com

  4. Laura on October 5, 2013 at 04:03

    “except for les bretons, whom even the French don’t understand”

    Be careful, you’ve got Breton readers. Well at least one. And you wouldn’t want to piss them off too, would you? =P
    (Salted butter rules, anyway.)

  5. Wolfstriked on October 5, 2013 at 05:04

    Looks great!! My fave is two eggs,ham,mayo,alot of sliced tomatoes and on toasted American(white)bread.;)

  6. La Frite on October 5, 2013 at 07:26

    Richard, à ce rythme là, tu vas nous faire un croque-madame SANS gluten!! haha 😀
    Vivent les Bretons et le beurre salé!! et la galette de sarrasin bien sûr:D

  7. pzo on October 5, 2013 at 15:29

    Mustard. Strange as it sounds, a preference of my ex-wife’s family. Everyone who has ever tried it, like brother, sister, friends, love it. I’ve found mustard is just plain good on fried eggs, an alternative to hot sauces?

    Ketchup? Now that’s blasphemy.

  8. gabkad on October 5, 2013 at 16:03

    pzo, when I was in nursery/preschool, we’d get (if we wanted) a squirt of mustard on the mashed potatoes (said mash made with real bacon drippings). Awesome!

  9. bornagain on October 6, 2013 at 02:32

    Oh, I forgot to mention, the main reason for using the sandwich press to toast the bread isn’t to cut down on butter but because I find the toast much nicer this way.

  10. Richard Nikoley on October 6, 2013 at 10:28

    @Laura

    https://freetheanimal.com/2011/09/a-tribute-gaelle-beyou-1967-2010.html

    @La Frite Yea, but I just do it the easy way. Basically egg washed bread, ham, gruyiere , egg on top or inside

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