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Recipe Adapted by Becky Selengut from David Krepky
Serves 1, usually standing at the counter
start to finish: 5 minutes
from Edible Seattle March/April 2010
Don’t be fooled that farmer’s lives are idyllic. They work so hard, I could barely keep up. Luckily, David introduced me to his mother’s specialty, a two-minute dinner that can sustain you when you are exhausted and starving. I literally ate this sandwich every day for two weeks.You’ll be very tempted to do as I did and fancify this basic recipe. I toasted my bread, added a little Tabasco and a slice of tomato and it was all wrong. I asked David if he ever changes up the recipe. “No, why would I do that? It throws it all off, then it’s something else, not…THIS.” Why mess with perfection?
2 tablespoons butter
1 duck egg
salt and pepper to taste
2 slices of your favorite bread
copious amounts of mayonnaise, preferably Best Foods
Heat a sauté pan over medium heat. Melt the butter and then crack your egg directly into the pan. Cover the pan. While the egg cooks, (“and this is very important, my Mom always said ‘go to the edge’ with the mayo.”) cover each slice of bread with mayonnaise. Season one slice of bread with salt and pepper to taste. I ask him why he seasons the bread and mayo and not the egg itself. “There’s a reason for that,” he says, “but it escapes me.”
Lift the lid on the pan, break the yolk (trust me, this saves some embarrassing orange goo stains later), cook for another 30 seconds and place on your bread. Slap them together to thoroughly smoosh the egg.
Two weeks of eating this sandwich daily may create a Pavlovian drooling response, triggered by the slap of the bread hitting the egg.
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