Remember the night you learned how much you like drinking rye Manhattans? After your fourth, you decided that you were somehow impervious to the effects of alcohol; that ordinary whiskey was no match for your perfectly-engineered metabolism, your stunning good looks, your piercing wit, and your Herculean strength and fighting prowess. But oh, woe is the next day, when your stomach is turning burny, acidy somersaults, and you wake up dreaming of nothing more delicious than a bacon, egg, and cheese sandwich, of filling your stomach with greasy, gentle, plain food.
Instead of making another sad bowl of buttered egg noodles, or punishing your digestive tract with two-for-one Cellulose McMuffins, try this sandwich, next time. It’s soothing. Creamy. Calming, even. It’s got lots of fat (both the good and the bad kind). It’s got a barely-medium-set egg. You could even add bacon to it, if you’d like. It will calm the fire within, and you’ll live to fight another day.
Fried Egg, Avocado, and Cream Cheese Sandwich
Makes 1 sandwich
Ingredients:
- 2 slices bread
- 2 tablespoons cream cheese
- 1/4 avocado, sliced thinly
- 1 egg
- 3 tablespoons butter (divided)
- Salt and pepper, to taste
Method:
- In a medium skillet, melt 1 tablespoon butter. Fry egg until yolk is just set, but still a tiny bit runny, about 2 minutes per side.
- Spread both slices of bread with cream cheese. Top with sliced avocado, and add fried egg. Close sandwich, and butter outside of both sides with remaining butter.
- Toast sandwich until golden brown, turning occasionally. Serve, and then take a nap.
About the Author: Malcolm Bedell
My first memories of cooking start in Maine at six years old, when I wore a yellow rainslicker to avoid getting spattered by the bacon I was frying in a skillet. My interest in both Mexican cooking and recreating classic New England dishes from scratch developed while living in Mexico, on a steady diet of pork and habanero peppers. You can see more of my writing and photography online on Serious Eats, the Huffington Post, BlogHer, and Foodista, as well as in print for Downeast, Indulge, and Cigar Snob magazines.
fromawaymaine
fromawaymaine
We're Jillian and Malcolm. We cook comfort food from around the world, designed to make you feel right at home, wherever you are. Join us as we explore Maine's vibrant food culture and cook New England's classic dishes, as well as our favorite recipes From Away. 
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{ 13 comments… read them below or add one }
It looks yummy. Just remember to lean over and use your napkin.
I wish my egg was cooked a tiny bit more, so that the yolk wouldn’t actually run. But it’s a minor detail.
This reminds me of a sandwich on the menu at The New Zealander restaurant in our old hometown, Alameda, CA:
The Aucklander 3 a.m. White Lady Special
1/2lb burger cooked to your liking with all of the following. new zealand cheddar, ham slice, pineapple ring, over easy fried egg, pickled beet, tomatoes, grilled onions & garlic, w/baby greens
Sadly, the restaurant closed before I had an opportunity to order one.
Wow…that burger has a lot going on.
oh sweet heavenly angels, that looks divine. something about runny egg yolk.
Using runny egg yolk in your pictures almost feels like cheating.
Reminds me of something Ohno has.
Wow, I don’t think I’ve been there since last Summer.
Since we seem to be sharing… When I was living in Burlington, Vermont the best hangover cure was from Kountry Kart Deli (KKD to locals). The Rise N’ Shiner- normal egg and cheese with your choice of meat on a hamburger bun WITH a hashbrown patty inside. Inside!
Completely unrelated followup comment: When we lived in CT, there was an ice cream shop called “Kelly’s Kone Konnection.” Which we always found a little odd.
RELATED followup comment: Breakfast burger. Oh yes. It’s coming.
Wish I’d had one around 10, when I could think about food again. Actually, the nap part sounds best of all.
The perfect egg yolk, that is a thing of beauty!
It really is. It improves everything it touches.