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?