egg special sandwich is very filling and no doubt
originally desinged to soak up a six pack or two.
called; would I come? Not home to husband and dishes. Home
to flowered bedroom and mom in apron. Home home.
booked a seat to Iowa City.
got my rituals. Kitchen table, coffee cup, Press Citizen.
Finding my favorite flower in the wallpaper. Walking
downtown to Prairie Lights Books.
high school, that’s where I bought "The Brothers
Karamazov." It was a gift for Sarah, who dreamed of
Russian adventure. I’d study late, then Mom and I would
dash out to split an Egg Special.
learned everything at Prairie Lights: Literature, Mystery,
History. Journalism, Poetry, Art. Eventually I brought
Hannah and Noah and walked downstairs to the Children’s
time, I walked upstairs, where Cooking and Iowa Writers had
been rolled aside to make room for chairs. Mom came. And
Sarah, long since returned from Russia. And teachers and
classmates and neighbors and friends. I read from my book,
at Prairie Lights Books.
so full, I didn’t even crave an Egg Special.
About 10 minutes
teaspoon freshly squeezed lemon juice
teaspoon finely chopped garlic
salt and freshly ground pepper (white or black)
slices whole-wheat sandwich bread
ounces white button mushrooms, sliced
cup chopped onion
cup shredded mozzarella cheese
Note that this sandwich, no doubt originally intended to
soak up a six-pack, is heroically endowed with butter, mayo,
eggs and cheese. Set any concerns aside. Remember that some
people order it topped with ham or bacon — or both — and
compared with them, you are exercising restraint.
At The Mill, the Egg Special is made on the flattop. If you’ve
got a flat stove-top griddle, use that. Otherwise, get out
three skillets: small, medium and large.
In a small bowl, whisk together mayo, lemon juice and
garlic. Season this quickie aioli with salt and pepper.
Set the medium skillet over medium heat. Melt in a lump of
butter. Tumble in onion and mushroom and cook, stirring,
until nicely browned, about 5 minutes. Scrape into a bowl
and set aside.
Spread one side of each piece of bread with butter. Heat the
large skillet over medium. Toss in bread, butter-side down,
and toast until browned, about 2 minutes. Set on a cutting
board, toasted-side down. Slather the soft side with the
Set the small skillet over medium-high. Add a lump of
butter. Crack in eggs. Season with salt and pepper. Cook 2
minutes. Flip. Scatter on cheese; cover. Cook eggs
over-medium, about 1-2 minutes more.
Slide eggs, cheese side up, onto one piece of toast. Scrape
on mushrooms. Add top toast. Cut sandwich on the diagonal.
Informed by Matthew Oakley, kitchen manager at The Mill in
Iowa City, Iowa.