The only thing that’s really newly seasonal this time of year, FoodNetwork.com’s lead editor has told me, is the egg. Good thing for us Pittsburgh’s Life in Bed, who showcase interlocking guitar melodrama on the just-released Passed and Presents, has shared its recipe on where best to enjoy early-spring’s best foodstuff--in a setting not all that different than the band’s name! The next time you don’t want to get out from under the covers, find someone to make you Life in Bed’s Pittsburgh-Style Breakfast in Bed Egg + Potato Omelet Sandwich.

Serves 4:
• hot sauce
• 8 slices soft Italian bread
• 6 large eggs
• 2 cups diced new potatoes
• 1/2 cup chopped onion
• 4 slices swiss cheese
• 2 cups vinaigrette coleslaw
• 1 tomato, sliced
• 2 tbsp butter
• 3 tbsp milk
• 1/4 tsp black pepper
• 1/8 tsp sea salt
• 2 tbsp chopped fresh parsley

In a large non stick skillet melt butter. Add potatoes and onions. Cook 10-15 minutes until tender, stirring occasionally. Meanwhile, beat together eggs, milk, salt, parsley and pepper. Pour over potatoes. Once eggs begin to set, fold them in half, omelet-style. When the omelet is set, move it to a cutting board and cut into 4 portions. To assemble sandwich, place omelet portion onto a slice of bread, top with Swiss cheese, coleslaw, tomato and hot sauce.