Breakfast Sandwiches

McDonald's Egg White Delight McMuffin (left) and Egg McMuffin (right)

I take whole milk (or even half-and-half) in my tea and have been known to add an extra yolk to my morning scramble, so to say that I'm not the intended demographic for the latest McDonald's offering — the Egg White Delight McMuffin — is an understatement. Still, I tried to put my bias aside. I snapped up the Gabby Douglas-endorsed breakfast sandwich and sat down with our food team to see if it stacks up to the beloved original. Thanks to a swap of egg whites for the original griddled egg, the Egg White Delight McMuffin has 50 calories fewer and nearly half the fat of its classic counterpart. There's one other subtle substitution — white cheddar instead of American cheese — but the new option is otherwise unchanged.

Though McDonald's has found itself at the center of egg controversy in recent years, the star of the McMuffin is undoubtedly still the egg. How would a switch-up in the sandwich's standout ingredient, we wondered, affect the chain's bestselling breakfast sandwich? Keep reading for the answer and to find out which McMuffin we'd pick.

• The complete guide to ribs of the world. — Serious Eats
• Richard Blais chats about his Top Chef All-Stars victory. — Eatocracy
• Would you eat these super spicy dishes? — Woman's Day
• Menu prices are on the rise. — Wall Street Journal
• Critic Michael Bauer names the Bay Area's top 100 restaurants. — The San Francisco Chronicle
• Food & Wine's Dana Cowin chats about the chefs who weren't named Best New Chef. — The Feast NY
• How to find and cook with morel mushrooms. — Huffington Post Food
• The next season of Scott Conat's 24-Hour Restaurant Battle debuts on Thursday, April 21. — Grub Street NY
• Paula Deen makes a hysterical appearance on Rachael Ray's daytime talk show. — Eater
• Amazing: a breakfast sandwich with a runny egg surprise inside. — Chez Us

Those fast food breakfast wars aren't letting up anytime soon. This week, Dunkin' Donuts revealed its latest breakfast offering: The Big 'N Toasty, a breakfast sandwich made with two peppered fried eggs, four portions of cherrywood-smoked bacon, and a slice of American cheese, all sandwiched between two pieces of thick-cut Texas toast.

Seems like a pretty generous portion for $3.29 — but how did it taste?

Slashfood took it for a morning spin and discovered the sandwich had both advantages and drawbacks. Read the full review — and see the final grade — when you catch the full story at Slashfood.

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We aren't the only one kicking off 2011 with healthy breakfasts each day; so is Starbucks. It's been a key player in the fast casual breakfast wars, and to keep up with those New Year promises to get fit, the coffee chain's just debuted its first new breakfast sandwich or wrap in almost a year. We picked one up on our way to work; how did it stack up to the rest of the lineup? To find out, keep on reading.

Although a fried egg sandwich is a simple dish, it's so delicious that it should be a regular item on your weekly menu. My favorite version of a fried egg sandwich isn't exactly something you would find at a diner. It's an elegant open-faced sandwich that's quick to put together and meant to be eaten with a knife and fork. The recipe is incredibly adaptable: use whatever kind of bread you have on hand. Any hard cheese that's suitable for shaving can stand in for the parmesan. It's meat-free and makes a scrumptious start to a leisurely Saturday, especially when paired with a mimosa! Keep reading for the easy method.

In the past year, the fast food breakfast wars have taken a fiercely competitive turn, and the battle has intensified even more between fast food's top two, McDonald's and Burger King. A Burger King commercial released this month promotes the chain's new BK Breakfast Muffin — a ripoff of the Golden Arches' Sausage McMuffin with Egg — and admits on air, "It's not that original, but it's super affordable." With the two contenders serving a nearly identical breakfast sandwich, we decided it was high time for a taste-off. Which one was better? The breakdown, and our verdict, after the jump.

Here, OnSugar blog Between the Bread teaches us how to turn banana walnut muffins into adorable sandwiches.Last weekend, I decided to bake, a very rare occurrence for me: banana walnut muffins designed to fight PMS! Though they definitely tasted healthy, they were yummy enough to put me in a good mood, moist and flavorful. Of course I couldn't resist making at least one of them into a whoopie pie-inspired muffin sandwich, slicing it across the middle and icing it with fromage blanc from Cowgirl Creamery. How cute is that?

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I'm finally getting around to paying my respects to National Panini Month, while also fulfilling a sandwich promise I made to myself not long ago. After being disappointed by The Sentinel's pork and fig sandwich that didn't actually contain figs, I pressed together this panino before fig season bids its sad farewell.

When I came up with the "fruit and nut" idea, I thought: this could be terrible. But thanks to this morning's discovery of the perfect bread — a seeded raisin roll from a nearby bakery — the panino turned out to be one of my favorite creations! I love warm nut butters, and even with the fruit, this sammie isn't to sweet. Serve it for lunch or breakfast, and get the recipe now.

The other day I had a sudden, strong craving for an egg sandwich, so I headed to 'Wichcraft with the onion frittata in mind. A brilliantly constructed breakfast sammie, it uses precooked frittata and incredibly fresh ciabatta, so it's not at all messy. The combination of white cheddar, Parmesan, and slow roasted tomatoes creates a rich, multifaceted flavor that's almost — but just almost — too bold. A touch of leek and oregano give it an added Italian punch. I was excited to find the recipe in Tom Colicchio and Sisha Ortuzar's 'Wichcraft cookbook, and it's surprisingly easy to make. Get the recipe now.