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rosemary & thyme: laura's squishy egg sandwich

Barbara_Miller avatar
Recipe by
Barbara Miller
@Barbara_Miller
Mountain City, TN

I have watched the series Rosemary & Thyme over 2-3 dozen times and always wanted Laura's Squishy Egg Sandwich from Season 3 Episode 1 "The Cup of Silence." She orders the item as a special request from the hotel owner. He serves it up and Laura says she expects to see herself credited with it's creation if it makes it to the hotel menu. She never gets to eat the sandwich (her serving is 2 eggs and 2 halves of the muffin) as a woman screams in the background and everyone is off to investigate. We have added this to our must have for breakfast/brunch list.

yield 1 serving(s)
prep time 10 Min
cook time 5 Min
method Stove Top

Ingredients For rosemary & thyme: laura's squishy egg sandwich

  • 1/2
    English muffin, toasted
  • 1 tsp
    butter
  • 1-2 c
    water
  • 1 tsp
    white vinegar
  • 1 lg
    egg
  • 1 pinch
    salt, to taste, optional
  • 1 dash
    black pepper, to taste, optional

How To Make rosemary & thyme: laura's squishy egg sandwich

  • 1
    Split the English muffin. Toast it and spread it with the butter. You will need 1/2 the muffin per serving. Feel free to eat the other half, as well.
  • 2
    Pour the water into an 8" skillet or 1 quart pot (I used the skillet) and place it on the stove over medium high heat.
  • 3
    Add the white vinegar and bring to a boil.
  • 4
    While the water is heating, crack the egg into a small bowl and set aside.
  • 5
    When the water boils, swirl the water gently to set the water in motion. I stirred mine with a slotted nylon spatula.
  • 6
    While the water continues to swirl/spin, gently pour the egg into the center of the water. (Pour close to the surface of the water.)
  • 7
    Try to keep the white of the egg together, coaxing it if needed with the spatula. Try to keep the egg from going too deep in the water and sticking to the pan by gently going under the egg with the spatula and scraping the pan. Do not break the yolk. Gently splash the boiling water over the yolk with the spatula.
  • 8
    When the white starts to turn (cook), go under the egg and lift it up and flip it over in the water. Turn off the heat and let the egg swirl in the water a few seconds. The yolk should not be fully set/firm.
  • 9
    Lift the cooked/poached egg from the water and place it on the buttered, toasted English muffin half.
  • 10
    Sprinkle with salt and pepper, if desired.
  • 11
    I served mine with half of a mashed avocado mixed with lemon juice and salsa. Eat with a knife and fork. You can also serve it with ham, bacon, sausage, baked beans (my favorite), roasted asparagus and/or seasonal fruit salad or canned fruit in juice.
  • 12
    NOTE: I've started poaching my eggs in a small, plastic-type egg poacher. I found mine hanging on a promotional strip in my grocery store. Walmart has them in the kitchen gadget section. To cook, pour 1/2 tsp of water (tap water is fine) into the bottom of the poacher then simply crack 1 or 2 eggs into the poacher. Microwave 45 seconds for a single egg or 60 seconds for 2 eggs. Let the poached eggs sit in the microwave about 30 seconds after cooking.Then just open the cooker and scoop the eggs out with a spoon onto the toasted and buttered English muffins.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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