Provider’s Biscuit Sandwich

What’s in that?

Perpetually packed for its photogenic lattes and slow-sipping long drinks, Monon Trail coffee bar Provider also dolls up a fast-food breakfast favorite. The square-cut, crispy-edged biscuit is made on site. A schmear of sweet jalapeño jam from Bloomington’s Dillman Farms balances the salty flavors with heat and sweetness. Becker Farms breakfast sausage from Mooreland, Indiana, lends plenty of familiar sage. Melted American cheese brings a bit of nostalgia to every bite while helping to hold the egg in place. A firm-yolked poached egg oozes just enough so you won’t muss your work clothes. A fried sage leaf crowns the biscuit with a pop of green—and a reminder of the flavors inside.

A graduate of IU’s Master of Fine Arts program in creative writing, Terry Kirts hails from a town in Illinois so small it didn’t have a restaurant until he was in the 8th grade. Since 2000, he’s more than made up for the dearth of eateries in his childhood, logging hundreds of meals as the dining critic for WHERE Indianapolis, Indianapolis Woman, and NUVO before joining Indianapolis Monthly as a contributing editor in 2007. A senior lecturer in creative writing at IUPUI, Terry has published his poetry and creative nonfiction in a number of literary journals and anthologies, including Gastronomica, Alimentum, and Home Again: Essays and Memoirs from Indiana, and he’s the author of the poetry collection To the Refrigerator Gods, published by Seven Kitchens Press in 2011.