by Tara O'Brady
I never get tired of egg sandwiches. They run the gamut from light to hearty, rustic to refined: I love a good diner-style western omelet on toast, but I'm just as likely to crave dainty tea sandwiches layered with crisp watercress, sliced cucumbers, and mashed hard-boiled eggs. As long as I have eggs, bread, and maybe some greens on hand, a great meal is just minutes away: I toast the bread, braise some kale or leeks-whatever's in the crisper-and poach a couple of eggs for a sandwich that comforts morning, noon, or night.
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