Wednesday, September 14, 2011

Breakfast Sandwich Goodness

So this post isn't so much a recipe as it is a method: A very delicious and buttery method, at that. Think of it as a breakfast sandwich that puts others to shame. What's the secret? Simple. Tender, savory scones.

Prior to meeting AJ Perry, the creative and culinary genius behind Sassafras Bakery, I had only had a savory scone once before. It was delicious, but wasn't something I craved.

Fast forward to a couple weeks ago: While talking with AJ about savory scones, she recommended warming the scone, and sandwiching a couple eggs in it. Intrigued, I tried it. It is not an understatement to say I was blown away. The tender scone was the perfect vehicle for transporting my fried egg white and cheesy goodness into my belly. The first scone I tried was a Sassafras's Roasted Corn and Jalapeno Scone, but my breakfast sandwich was equally delicious with the Butternut Squash and Spinach scone pictured above.

I would go so far as to say that about any savory combination would make a delicious egg sandwich: Ham and Gruyere (this one is a biscuit, but it's kinda like a scone), Bacon and Cheddar, Cheddar and Dill, and the list could go on. While I've never made any of the above, I've had them bookmarked to try for a long time.

Or, if baking one isn't your thing or you just want an amazing scone made for you, Sassafras Bakery usually has a savory option at the Worthington Farm Market every Saturday morning. Her scones are also sold at several retail locations around Columbus. You can check out her savory selection here.

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