Editor’s Note: What exactly makes street food taste so good? In our new recipe section, we ask some favorite vendors to share their secrets so you can recreate the magic at home. Think you’ve mastered the gyro, crepe, or other street eat? We’re opening up the kitchen floor to you guys too! Email me at amy@vendr.tv to learn how you can show off your home-cooked rendition of street food. And in the spirit of Easter week, our first how-to comes from The Big Egg in Portland. Thanks to co-owner Gail for sharing their ‘Spring Break’fast Sandwich recipe! The steps to make this sandwich’s Four Citrus Marmalade may seem intimidating, but you know what they say – no pain, no gain. After all, the recipe yields two quarts of marmalade and that’s enough for a sandwich or ten, at least…

Elizabeth and I met five years ago while working at the same restaurant in Portland. We shared a mutual love for food, especially breakfast, so we daydreamed about starting our own food cart which would specialize in unique breakfast sandwiches. A couple of years and many broken eggs later, we opened The Big Egg in September 2009. We hit the ground running and haven’t stopped since! We absolutely love being a part of Portland’s thriving food cart scene.

This recipe features our current seasonal special. We change the special every week and always incorporate seasonal fruits or vegetables as the delicious centerpiece. – Gail

‘Spring Break’fast Sandwich

You’ll need

• 2 Thick-cut slices of brioche bread
• 3 Tablespoons of citrus marmalade or The Big Egg’s Four Citrus Marmalade (recipe below)
• 2 oz. Black Forest Ham, sliced thin
• 1 oz. Vintage white cheddar
• 1 Handful of baby arugula
• 1 Large egg, whisked
• 1/4 Teaspoon of fresh chopped rosemary
• Pinch each of kosher salt & fresh ground black pepper
• 2 Teaspoons of unsalted butter, melted
• 1 Teaspoon of vegetable oil

Instructions

1. On one side of each slice of brioche, spread with Four Citrus Marmalade.
2. In a nonstick egg pan, heat the vegetable oil.
3. Add whisked large egg to pan and sprinkle rosemary, salt, and pepper on top.
4. As the egg begins to firm, flip it over and continue cooking on the other side.
5. Grill the Black Forest Ham.
6. Brush bottoms of brioche slices with melted butter and place in a skillet on medium heat.
7. Stack as desired.

Four Citrus Marmalade: (makes about 2 quarts)

You’ll need

• 3 Blood oranges
• 1 Pink grapefruit
• 2 Lemons
• Juice of 2 limes plus zest
• 4 cups Turbinado sugar

Instructions

1. Put blood oranges, pink grapefruit, and lemons into a dutch oven. Fill with water so that the fruit floats freely. Bring to a boil and simmer for 2 hours.
2. Drain water, reserving 2-4oz. ladles of citrus water into a small sauce pan. Move fruit to a cutting board, cut fruit in half to remove seeds and some of the pith. Place the seeds in the reserved water and bring to a boil for one minute.
3. Slice fruit thinly, then give a course chop over and return to the dutch oven over low heat. Add the reserved citrus water (without seeds), sugar, lime juice, and zest.
4. Let sugar dissolve and bring to a boil for 10-15 minutes while stirring constantly.
5. Ladle marmalade into sanitized jars.

• 

  VIDEO

  The Brunch Box (Portland, OR)
• 

  SIDE DISHES

  Type Trucking: A mobile printing adventure.
• 

  CART TO COUNTER

  Café Velo: A Coffee Bar by Bike Cements Roots