Sandwich Sunday: Fried Egg and Pâté with Raisins

There’s something about open-faced sandwiches that has always made me a little uncomfortable. Maybe it’s the oft-cited “diet food” association that flies in the face of my man-the-frick-up eating style, or maybe it’s just the fact that spilling copious amounts of ketchup on my clothes do nothing to break my reputation for white-sauce avoidance. Mostly though, I just dislike being denied my God-given right of eating something with the use of my hands.

That being said, eating a sandwich open-faced does have one advantage in that it forces you to slow down and savour the tastes of the ingredients involved. And after experiencing pâté for the first time, I definitely wanted to slow down and enjoy the tastes and textures of a custom-made pâté based sandwich.
This Fried Egg and Pâté Sandwich starts with good quality rosemary bread. While allowing the pâté to come to room temperature, I go ahead and saute some sliced onion and raisins in butter, adding a splash of red wine vinegar to provide sharpness and a bit of tang.
Next, I add a bit more butter to the pan and fry up an egg. I like to leave my yolk at about medium, with the richness from the runny egg providing an extra level of depth to the pâté. As for that pâté, I can’t say enough for anything made by Les Trois Petits. This was my first experience with any kind of pâté or savory mousse, and I found the Truffle Mousse a whole new flavor experience.
he best way to describe it is like a really deep roasted chicken fat flavor. You know, the kind of chicken fat flavor which brings to mind richly made homemade Thanksgiving gravy, poured over roasted vegetables with an unmistakable depth of umami flavor and a hint of unlocked root-vegetable sweetness. After hearing about people rave about the flavor of truffles for years I have to admit it’s really unlike anything I’ve ever had, and the creamy, rich texture of the spread acts as a perfect foil to toasted bread and the crispy edges of the fried egg.
Don’t forget the onions and raisins, which provide an earthy sweetness that helps cut some of the richness of the mousse and the egg yolk. With so many flavors and contrasting textures, this is one sandwich I’m willing to sit down with a knife and fork, and more than happy to take my time savoring.
What about you? Ever had pâté on a sandwich? What are your favorite pâté combinations?

9 comments on “Sandwich Sunday: Fried Egg and Pâté with Raisins

  1. SkippyMom says:

    Without the raisins I would be all.over.that. Wow that looks great Adam.

    I love pate too and I like the way you described it. Where do you buy it? I like it best along side a lightly dressed vinagrette salad and crusty french bread.

  2. oscar says:

    mixing crab pate with mushroom pate.

  3. Rodzilla says:

    Yep, big fan of chicken pate – I like getting the gaminess from the liver without that harsh iron taste.

    I’ll be curious to see how you feel about foie, and shaved truffles.

    • Marko says:

      I’ve never heard of somebody claiming to enjoy liver yet complaining about the inherent irony taste that comes with all livers. Perhaps the pate you’re buying isn’t the real thing? Fillers, etc.

  4. J.B. says:

    That looks pretty good.
    Expect Panera or somewhere else like it to steal that sandwich idea from you. lol

  5. Rodzilla says:

    Marko, I find that most pate’s and even seared foie are pretty delicate. There’s gaminess, but not that in your face metallic tinge of say beef liver.

    at times I’m in the mood for the latter – but if I found it in a Pate, I would think it was of a lesser quality.

  6. Q says:

    Fancy! You can still eat it with your hands with some deft balancing though =D

  7. Chefprotoss or dan says:

    What rod said kinda makes sense. The liver is a filter. Think of an air filter in your house. Imagine what it would look like after two weeks. Now imagine two years. Chickens dont usually live long enough to have their livers do much filtering, thus no mettalic irony taste. I hate cow liver and most game liver. It tastes like a giant copper penny in meat form. Fowl livers on the other hand are quite awesome and rob described it perfectly.

  8. Mikey says:

    Barforama

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