Lunchbreak: The Eastman Egg Company’s egg sandwich, prepared by chef Drew Davis

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Data pix.
Executive Chef Drew Davis

The Eastman Egg Company

23 N. Wacker Drive
(312) 384-1011

500 W. Madison
(312) 281-6782

The food truck operates Wednesday through Sunday. Follow on twitter for daily locations. @EastmanEgg

Dinner with Drew
April 22
6:00 p.m.
Tickets are $75 and reservations are required.


The Eastman

2 farm eggs
4 slices of cucumber, 1/4 inch thick
1 slice egmont (gouda-style) cheese
1 Tbs sweet chili sauce
1 ciabatta roll

To prepare the eggs, warm olive oil over medium heat in a non stick skillet.  Thoroughly whip the eggs together so that they are a uniform color/texture.  Add the eggs all at once and allow to set.  When the bottom of the eggs are easily sliding around pan but the top of the eggs are still a bit runny, fold the eggs in half, and then in half again.  This will give you a nice egg triangle on which to build the sandwich. Toast the ciabatta (I'm a big believer in golden brown, not too much, not too little!).  Apply the sauce to the bottom of the ciabatta, put the cucumber slices on top, and then the cheese atop the cucumbers.  This helps the heat of the eggs to melt the cheese.  Place the hot eggs on top of the cheese and place the top part of the ciabatta bun on top.

Sweet Chili Sauce

4 1/4 cups water
4 1/4 cups rice wine vinegar
1 1/4 cup cane sugar
5 1/2 cups red bell peppers, stemmed and roughly chopped
2 whole jalapeno, chopped (with seeds)
15 cloves garlic, peeled, whole
1 Tbs xantham gum
1 tsp salt, to taste

Combine all ingredients except for xantham gum and place in a non-reactive pot.  Place over high heat, bring to boil, and then reduce heat to medium to simmer for 20 minutes. Add the xantham gum and using an immersion blender, thoroughly blend all ingredients so that there are no clumps. Pour into clean container; allow to cool for 2 hours at room temperature. Once cooled, bottle and label. 2 week shelf life and can be stored/bottled.

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