About the Dish

Per Serving
Calories 580
Total Fat 20 g
Saturated Fat 8 g
Trans Fat 0 g
Cholesterol 205 mg
Sodium 1050 mg
Total Carbohydrates 88 g
Dietary Fiber 9 g
Sugar 26 g
Protein 23 g
Cynthia Graubart

Cynthia Graubart is a food writer, James Beard Award winning cookbook author, speaker, former cooking show television producer, and most-recently the author of Sunday Suppers: Simple, Delicious Menus for Family Gatherings.

Named a Georgia Grown Executive Chef for 2017, Cynthia shares her passion for her home state and its bountiful produce and products with her audiences across many platforms. She and her husband, Cliff, who owns the Old New York Book Shop, regularly travel to Book Festivals and host book store owners as well as authors on a regular basis in their Atlanta home. They have a full bar always at the ready. "I never dreamt of writing recipes as a child, but from college and beyond, I wanted to help people get to the table. That’s where the magic happens. I love top-quality ingredients, proper technique and perfect execution of recipes, but the truth of the matter is that I want people to sit down together at the table and talk. The family table is so important. Just think about the magic that happens around a family table – from paying the bills on it, to doing school projects, to family holidays, planning weddings, and planning funerals. Sitting at it for dinner enriches our lives in the sharing and caring that is expressed during the meal." BOOKS: Sunday Suppers: Simple, Delicious Menus for Family Gatherings Chicken: a Savor the South Cookbook; Slow Cooking for Two; Slow Cooker Double Dinners for Two; Mastering the Art of Southern Vegetables; Mastering the Art of Southern Cooking; Southern Biscuits; The One-Armed Cook. AWARDS: James Beard Award Winner American Cooking 2013; Georgia Grown Executive Chef for 2017. PUBLICATIONS: American Baby; Atlanta Journal Constitution; Atlanta Magazine; Baby Talk; Chicago Tribune; Flavors; Georgia Trend; Lake Oconee Living; Local and Regional Parenting magazines; New York Times; Parents; Southern Living; Washington Post. To learn more about Cynthia, visit cynthiagraubart.com

Irish Red Ale

Egg sandwiches are a treat we grew up on and enjoy to this day. We suggest a red beer that will bring out the bread while at the same time adding some sweetness to the egg. We recommend Eventide Brewing’s Red Headed Hailey an Irish red ale to go with your sandwich.

Eventide Red Headed Hailey, Atlanta, Georgia

Chenin Blanc - Vouvray, France

A slightly sweet Chenin Blanc, with its stony minerality, will resonate with the woodsy, meaty flavors of the portobello mushrooms. The high acid will handle the lavish richness of the farm egg, and play well with the tang of goat cheese. The sweetness level in both the wine and the sweet potatoes are also perfectly matched.

Domaine du Viking, Vouvray Tendre-Sec, France


MISE EN PLACE • Heat oven to 425° F. • Peel sweet potatoes. Cut into 1/4-inch fries. • Peel and mince shallot. • Discard any tough spinach stems. Chop leaves. • Split buns.
• Grease or line a baking sheet. • Toss sweet potato with 1 teaspoon olive oil, 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. • Arrange in a single layer on prepared baking sheet. Leave 2 spots for mushrooms, to be added later. • Roast 10 minutes, stirring once.
While sweet potato roasts: • In a small bowl, combine mustard and vinegar. • Brush outside of mushrooms with 1/2 teaspoon olive oil. • Brush inside with mustard mixture.
Add mushrooms to sweet potato sheet, cup-side up. Roast until mushroom moisture evaporates and fries are tender, about 15 minutes.
While vegetables roast: • Place a sauté pan over medium heat. Add 1/2 teaspoon olive oil. When oil is hot, add shallot. Cook, stirring, until shallot is fragrant, about 1 minute. • Stir in spinach. Cook, stirring, until spinach wilts, about 1 minute. • Stir in goat cheese until melted. Taste and adjust seasoning as desired.
• Toast buns as desired. • Place a nonstick pan over medium heat. When pan is hot, drizzle with 1/2 teaspoon olive oil. Crack eggs into pan. Cover, and cook until eggs reach desired doneness, 2-4 minutes.
• Build sandwiches with buns, mushrooms, spinach mixture and eggs. • Season eggs to taste with kosher salt and pepper. • Serve with sweet potato fries, and enjoy!