Big G's Deli in Winslow, Maine

Most things I thought were amazing as a kid haven't really held up as an adult.  I'm constantly buying my nieces/nephews toys that I loved growing up, and feel like I'm always disappointed (even though they're not).  Commercials I thought were brilliant - I'll search for them on YouTube and realize I was an idiot.  But this breakfast sandwich.…I mean, I guess I wasn't a small child when I first became obsessed with it.  It was almost 20 years ago that I first sunk my teeth into the bread at Big G's Deli in Maine and fell in love.  During our recent trip there I brought Abe, and we couldn't stop talking about this food, even days later.

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First, there's the potato cake perfection - perfectly golden and seasoned.  Not too oily or greasy. They bring ordinary ketchup to another level.  And the breakfast sandwich is just grilled bread with eggs - no cheese or meat.  I'm sure the addition of both would've sent me into the stratosphere but we were going to be sitting in a car/plane for 9-10 hours; I made the executive decision to show some restraint.


Mary's Hash House - Las Vegas

While we are in Vegas, I don't want to eat an overpriced breakfast on The Strip.  So I look up places via my father-in-law's favorite site (Road Food), and come upon a place called Mary's Hash House, not to be confused with Hash House a Go Go.  Actually, I believe they may have added "Mary's" to the original restaurant name, as to avoid confusion.

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Inside it's very simple...

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...but the food is ultra special.

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I order the fluffiest waffle...

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...without butter/maple syrup - homemade Jams/Jellies instead!

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We choose apple butter, raspberry, pineapple, and mango.  Out-of-this-world good.

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Along with the preserves - homemade seasoning and a small army of condiments.

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Abe's eggs and hashed browns are tasty, but we are both especially blown away by the homemade Rye Toast...

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...not what you'd expect from a place that has creamers on the table.  It's some of the best toast I've ever eaten.  I imagine it would taste especially good to somebody with a hangover.

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P.S. Mary's is a lot less crowded than the nearby The Egg and I.  Plus, there is plenty of free parking in the lot outside.

P.P.S. You can see Mary on Food Network's Chopped!

Recipe: Tomato, Soy Sauce, and Scrambled Eggs

Tomato and Eggs is a very popular Chinese dish; it was one of my father's favorites.  I decided to do my own spin on it for Abe this morning - who was in the mood for a quick breakfast while editing the Brother Orange movie.

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As usual, we hit the Sunday's Farmer's Market, where I picked up fresh tomatoes, scallions, and free-range organic eggs.  Look at those happy, yellow yolks!

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The secret weapon - soy sauce - for that special umami flavor.  Also, I use chopsticks to whisk the eggs, and stir them in the pan, too - this will produce smaller, more delicate curds - and won't damage the non-stick skillet!

Some recipes have you cook the scallions/tomatoes with the eggs; I left them separate for a fresher, more deconstructed take.  Abe said they were "Amazing" and coming from him, that's a big deal.  I think my pops would've liked them too.

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Tomato, Soy Sauce, and Scrambled Eggs

Ingredients

  • 3 Eggs

  • 1 Tablespoon Soy Sauce

  • 1 Tablespoon Butter

  • 1 Tomato, Sliced

  • 1 Scallion (just the green parts), Sliced

  • Salt, Pepper

Instructions

  1. Crack the eggs into a bowl. Add soy sauce, and whisk with a pair of chopsticks, until the yolk/whites are combined and the color is uniform, dark yellow.

  2. Place butter in a small, non-stick skillet over medium low heat. Once melted, add the eggs and immediately start pushing them around (with the chopsticks) until they start leaving a trail in the pan.

  3. When the eggs are no longer runny but still look a little wet, immediately remove from the heat and place on a dish. Garnish with scallions, and serve alongside the sliced tomatoes (sprinkled with salt/pepper to taste).