Mfarakeh Sandwich (ساندويش مفركة)
Mfarakeh is named for a verb, farak, to rub: egg broken into crumbles around fried potato and scooped into khubz. The crumbling technique is medieval; the potato a 19th-century arrival.
Bayd and Ejjeh
Ejjeh Sandwich (ساندويش عجة)
A green, herb-dense egg cake fried firm and folded into bread: the Levantine ejjeh holds so much parsley, mint and scallion the egg only binds it, eating like a fritter dressed with labneh and lemon.
Bayd ma' Qawarma (بيض مع قاورما)
Bayd ma' qawarma is the rich Lebanese mountain breakfast: eggs set into qawarma, the confit lamb hill villages stored under tail fat to last the winter. The larder, turned into a morning plate.
Bayd ma' Awarma (بيض مع عوارما)
Eggs with awarma; eggs fried in preserved lamb fat.
Bayd b'Khubz (بيض بالخبز)
Bayd b'khubz is the floor of the Lebanese egg sandwich: one egg, soft from the pan, rolled into thin flatbread with nothing but salt. The morning default, settled entirely by the egg and the bread.
Bayd b'Banadoura (بيض بالبندورة)
Bayd b'banadoura is the tomato's sandwich: ripe fruit fried down hard until it turns jammy and sweet, soft egg folded loosely through, scooped with khubz. It lives or dies on a real summer tomato.