Thursday, September 17, 2015

Egg Sandwich Perfection

Two years ago this week and next were the two worst weeks of my life. Two years later I'm focusing on honoring my dad's memory in the best ways I know how, and trying to do things, make things, or participate in things that make me happy instead of sad. Making egg sandwiches seems to be working, a little.

Don't worry, this isn't about to become a food blog (flog? foodlog?), but I have achieved Egg Sandwich Perfection, and I'm here to tell you about it. It all started when I made this herbed red potato salad recipe from my new fave source for healthy recipes: Cookie and Kate. This isn't a new blog and it's popular, so you might have already heard of it - but remember, I am just entering this world of people who "like to cook" and so websites like these are little golden nuggets right now.

The herbed red potato salad was Okay with a capital O. It's probably not a recipe I'll repeat, BUT I think the key to my Egg Sandwich Perfection was the leftover herbed olive oil dressing! When I dressed the potatoes, I felt like the dressing was too runny, so I poured some of it off. I was going to toss it but figured I could throw it in something else later on (isn't that what all talented, spontaneous cooks do?). The dressing is very repeatable and easily could be used for lots of things sans potatoes.

  1. In a small food processor or blender, combine the olive oil, ⅓ cup parsley, ⅓ cup green onions, lemon juice, Dijon mustard, garlic and freshly ground black pepper. Process until the herbs and garlic have been chopped into little pieces, then drizzle in the reserved cooking water and blend until emulsified. (If you don't have a food processor or blender, just finely chop the parsley and onions and whisk the dressing together until emulsified.) []

Egg Sandwich Perfection
1. fry two strips of bacon to crispy, cut in half (I prefer Pederson's uncured)
2. chop up some cherry tomatoes, green onions, parsley, garlic, jalapenos, mushrooms (whatever you like with your eggs, insert here - I don't like rules)
3. toast some good bread to well done (Gluten Free bread if necessary)
4. when the bacon is done, remove and throw in all the chopped veggies to saute for a short bit before adding the egg
5. sprinkle in some goat feta cheese, or any cheese, if desired
6. salt and pepper egg scramble to taste
7. butter the toast, then spread with HERBED OLIVE OIL DRESSING on top (or skip the butter if you don't live on the wild side)
8. add egg scramble to bread, top with bacon and 1/2 sliced avocado, cut in half and serve with coffee, of course.

Guys, there is nothing "pretty" or gourmet about this sandwich. The juices run out the sides, tomatoes and bits of egg will fall off, you'll need a bib, but don't worry because you will! It's like holiness in your mouth.

Amazing for breakfast, lunch, OR dinner - I've had it for all three several times this week already... and it's now husband approved!

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