Egg Sandwich Recipe: A Classic New York Deli Delight Converted for French Palates

Comfort food alert! As fluffy as you want while being spicy thanks to its mix of spices, the egg sandwich (or egg sandwich, for French language purists) is a street food classic, which can be enjoyed on the go at noon.

Typically 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 rool, the Parisian chef recently opened Janet by Homer where he offers iconic New York delicatessen dishes such as the corned beef sandwich and, of course, the egg sandwich.

Want to reproduce this vegetarian 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 spices (or a mixture of spices)

• 1 knob of butter

• 1 teaspoon of ketchup

• 1 teaspoon of mayonnaise

• 1 teaspoon of chopped pickles

• 1/2 teaspoon pickle vinegar

• A few drops of JANET hot sauce (or another spicy sauce), according to your tastes

egg sandwich recipe

• Mix the eggs, cream and spices together, then pour into a container or cookie cutter about fifteen centimeters in diameter. Cover the preparation with foil and cook in the steam oven for 35 minutes at 120°C.
• Leave to cool before unmolding.
• At the same time, toast the bread, crumb side down, with a knob of butter in the pan.
• Prepare the cocktail sauce with the ketchup, mayonnaise, chopped pickles, pickle vinegar and a few drops of JANET hot sauce.
• Arrange by garnishing the bread with the omelet and 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 4th.

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