I felt like actually making something for breakfast, and a breakfast sandwich comes together quickly. While not unique to this region by any stretch of the imagination, it’s the type of breakfast I associate with upstate New York more than any other. Local food writer Deanna Fox did an intersting piece in the Times Union about the breakfast sandwich a few years ago.
Nothing complex for me today though: bacon, egg, and cheese on an English muffin.
I intentionally break the yolk when I fry an egg for a breakfast sandwich. Unlike with eggs over easy with rye toast, or eggs benedict, I find a runny yolk to be inconvenient on a sandwich.
When I don’t have white American cheese, I shred some of Trader Joe’s Toscano on the egg instead. It’s similar in texture, though it was a much more robust flavor, and it works well with eggs.
And that’s it: a quick and easy breakfast snack that’s perfect for any time during the day.
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