Tia sends this photo and writes: This fried egg, cheese, and tomato sandwich on rye made for an awesome lunch today! The sandwich was replete with all good things: The all-important cheesy goodness, the tangyness of the rye, the crunchiness that comes from toasting the rye, the multifaceted texture of the fried egg, and the coolness of the tomato. It was awesome! Sounds
See the full gallery on Posterous In case you missed it, we joined host Rachel Martin for a segment on NPR's All Things Considered this past weekend. In honor of Memorial Day weekend we divulged a treasure trove of grilling secrets, including how to make a cheeseburger with the cheese on the bottom, and how to grill an egg. Click here
In our Easter show, Mark said he always imagined the Easter Bunny being somewhat like a dragon, because both are known for guarding things that they acquired, but did not create. In the case of the Easter Bunny it's eggs, of course, and in the case of a dragon, it's treasure. Well listener Jane emailed us this photo, of one
Eleven-year-old Abbey and her family have made the Tot to Trot, the insane egg sandwich from our recent Slate video. They have some interesting twists: We substituted the tots for green onions and we also added bacon. It was very delicious. My younger sister has dubbed this the "Holy-u-lah" sandwich because she cannot say hallelujah. Hope y'all enjoyed it. Thanks for
Dan unveils something called the "Tot to Trot," which is a grilled ham, tater tot and cheese sandwich encased in an egg patty and then put into another grilled cheese sandwich. It's geologic.
Brooklyn, NY, 6:53 pm. Mesclun mix, heirloom tomatoes, and a sunny side up egg, all from the CSA. Colby cheese from the Amish guy at the farmer's market. Cucumber from our own garden. Added olive oil, salt, and pepper, and literally licked the leftover yolk off the plate. Send us pics of what you're eating with The Sporkful home page
