Let’s talk comfort food.
The foods that make us happy, that soothe our souls, that remind us of home.
For me, it’s this classic egg sandwich.
Like most comfort foods, it’s not fancy. It doesn’t require a lot of time. It’s not dressed up with special sauces and it doesn’t have the word “aioli” in it.
What it does have is lots of memories. Coming home from church on Sunday afternoons, tummy already rumbling with hunger. Dad scrambling the eggs while mom stirred Hershey’s chocolate syrup swirls into glasses of ice cold milk. Reading the Sunday comics as the smell of buttery eggs filled the kitchen.
Then at last all sitting around the table, joining hands, saying grace.
Those first few bites. The cheese melting into the fluffy, warm eggs. The tang of Miracle Whip and soft, puffy bread. Sips of rich chocolate milk between bites.
The meal finished, we’d clear the table and then each head to our favorite places to relax the afternoon away. Dad falling asleep on the couch, remote tucked firmly under arm, while golf plays on the TV. Mom, sitting on her chair, cutting coupons from the Sunday papers, until dozing off to sleep. Me, curled in the recliner with a good book and a tightly wrapped blanket.
Sunday afternoons were the best part of the week. So peaceful, so relaxing, so very much “our family.”
And to this day, egg sandwiches bring back a sense of nostalgia. They’re my home food, my family food, my comfort food.
It feels somewhat silly to write a recipe for such a simple sandwich. But sometimes it’s the simple things that are most enjoyable, that best remind us of the nourishing, satisfying power of food.
So here it is.
Eggs scrambled with a bit of milk then cooked in salted butter.
Fluffy white bread slathered with Miracle Whip. (Sorry mayo lovers, but that tangy zip is simply divine with eggs.)
Cheese. Melted cheese. Doesn’t matter what kind, just make sure you have plenty.
Tomatoes. Granted, I would have never let a tomato come within a foot of my sandwich when I was a kid, but clearly wisdom comes with age. In the summer, there’s nothing better than a juicy, sweet tomato to top the eggs.
Greens. I like spinach. But lettuce would work too. Just some crunch and color to finish off.
And chocolate milk. Made with whole milk and Hershey’s syrup. I know it’s not classy, but the thick chocolate drink is just KILLER with the sandwich. Trust me on this.
There you go. The humble, comfort-filled, ultra-satisfying sandwich. And all you need to get your Sunday afternoon nap-a-thon off on the right foot.
What about you? What’s your ultimate comfort food?
Classic Scrambled Egg Sandwich
Recipe by Bake. Eat. Repeat.
3 Tablespoons milk
1 Tablespoon butter
4 slices bread (we used Ciabatta)
2-4 Tablespoons Miracle Whip
2 slices cheese (we used white cheddar, but American, Swiss, Muenster are all good options)
1 tomato, sliced
1/2 cup rinsed spinach
1. Heat a medium size non-stick skillet over medium heat. Add butter and allow to melt.
2. In a small bowl whisk together eggs and milk until thoroughly combined. Pour into buttered pan and allow to cook without stirring for about one minute. Use a spatula to lift up the egg and allow the uncooked portions to run underneath. Continue to cook an additional 1-2 minutes, stirring gently, until fully cooked. Remove from heat, place slices of cheese on top of eggs, cover, and allow cheese to melt for 1-2 minutes.
3. Meanwhile, slather bread slices with Miracle Whip. Top with half of egg/cheese mixture, 2-3 slices tomato, and a handful of greens. Serve immediately with chocolate milk.