The summer produce is in full bloom, even in the furthest northern reaches of the lower 48 states, where the growing season is little more than a blip on the calendar.
This post was inspired by a pitiful breakfast sandwich. The bacon was limp. The cheese was not melted. And they had run out of ketchup! I was not impressed, as I am from New Jersey where the iconic order you utter along with your first breath is, ‘Bacon, egg ‘n cheese, salt, pepper, ketchup.’
Meanwhile, the summer produce is in full bloom, even in the furthest northern reaches of the lower 48 states, where the growing season is little more than a blip on the calendar. The heirloom tomatoes are ripe, the summer squash is beyond bountiful, and the corn, as they say, is as high as an elephant’s eye.
This breakfast sandwich manages to incorporate a few different garden fresh veggies in a summer twist on a Jersey classic. Pattypan squash, short and squat, are sliced into rounds and grilled, or quickly sautéed to avoid getting soggy. Add a handful of herbs to your eggs before frying. We used chives but tarragon, basil or parsley would be another good choice. And of course, top it off with a thick slice of Jersey tomato, with plenty of salt and pepper.
Squash, Egg, and Cheese Breakfast Sandwiches
4 small pattypan squash, or 2 small zucchini
2 tablespoons butter, divided
6 large eggs, beaten
3 tablespoons finely chopped chives
4 thick slices heirloom tomato
4 slices sharp cheddar cheese
4 English muffins
salt and pepper, to taste
- Trim the squash and slice into thick rounds, about 1/2″ thick. Pat the zucchini with paper towels.
- Place a frying pan over medium-high heat. Add one tablespoon of butter to the pan. When it is melted, add the squash rounds to the pan and cook quickly, just about a minute per side, until the squash is tender. Remove the cooked squash to drain on a paper towel. Season with salt and pepper.
- Wipe out the pan with a paper towel and add the remaining butter. Place over a medium-low flame to cook the eggs.
- Add the eggs to the pan. Once the eggs begin to set, push them around until cooked through. Separate the eggs into four distinct small patties, about the size of an English muffin. Lay a slice of cheese over each egg. Cover with a lid or aluminum foil until melted.
- Toast the English muffins.
- Scoop up the eggs, one bunch of cheesy eggs per each English muffin bottom. Top the eggs with zucchini and tomato.
- Season the sandwich well with salt and pepper. Top with the toasted muffin top.
This recipe will yield four breakfast sandwiches, to stay or to go.