This egg sandwich recipe will transport you to New York

Comfort food alert! Fluffy à souhait tout en étant relevé grâce à son mix d’épices, the egg sandwich (or sandwich aux œufs, pour les puristes de la langue française) est un classique de la street food, que l’on déguste sur le pouce à Noon.

Quintessentially American, the egg sandwich promises to be the new culinary sensation in Paris thanks to Moïse Sfez. Already crowned for introducing us to the lobster roll, the Parisian chef recently opened Janet by Homer where he offers iconic New York gastronomy dishes such as the corned beef sandwich and, of course, the egg sandwich.

Want to reproduce this veggie sandwich at home? We offer you the recipe.

Ingredients for an egg sandwich

• 2 whole eggs

• 1 brioche bun

• 20cl of full cream

• 3 turns of the pepper mill

• 1 pinch of salt

• 1 pinch of JANET Pastrami spice (or a blend of spices)

• 1 knob of butter

• 1 teaspoon of ketchup

• 1 teaspoon of mayonnaise

• 1 teaspoon chopped pickles

• 1/2 teaspoon pickle vinegar

• A few drops of JANET hot sauce (or other hot sauce), according to your taste

egg sandwich recipe

• Mix the eggs, cream and spices, then pour into a container or biscuit cutter about fifteen centimeters in diameter. Cover the preparation with foil and cook in a steam oven for 35 minutes at 120°C.
• Leave to cool before unmolding.
• At the same time toast the bread, with the crumb facing down, with a knob of butter in a pan.
• Prepare the cocktail sauce with ketchup, mayonnaise, chopped pickles, pickle vinegar and a few drops of JANET hot sauce.
• Plate garnishing the bread with the omelette and the sauce and serve immediately.

If this simplified version of the egg sandwich has convinced you, you can also try the original at the Janet restaurant, at 13 rue Rambuteau, Paris 4.

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