Egg and onion sandwich with homemade "crock" pickle.
Preparation time: 10 minutes
My wife declares this "the best" egg sandwich ever. It's made with a fresh pastured egg from Creekside Farm & Orchard in Berkeley Springs, West Virginia. Daughter and I walked to the Dupont Circle farmers market on Sunday and picked up a couple of dozen. (We used to get our eggs from farmer friend Brett's weekly winter CSA box. But we were unable to find a partner to share the CSA subscription this year. I feel terribly disloyal, but we must have our pastured eggs.)
The egg and its rich orange yolk were mixed with a bit of salt and pepper and quick-fried. We toasted slices of the multi-grain bread that we get delivered from our dairy, South Mountain Creamery. (It's a deliciously chewy bread that makes quite a trip, first baked in Ellicott City, Maryland, then trucked across the state to the dairy almost in West Virginia, then back to us in the District of Columbia. It arrives frozen but you'd never know once it is thawed.)
A little mayonnaise on the bread, some thinly sliced onion on the egg. The pickle is a sweet and sour variety that we put up last summer, just the thing to spice up this simple lunch.