Quick Egg Sandwich

Quick Egg Sandwich

Sometimes you just need something FAST. This sandwich fits the bill nicely. You can use gluten-free bread if you like. The bread toasted with butter (or coconut oil) on the griddle is the way to do it. I like to cook the egg over easy, so that you can spread the yummy yolk around (spread the joy).

Fresh minced onion sprinkled over the cooking egg makes the sandwich. Dried onion will do in a pinch. Top with fresh ground pepper and sea salt or bioSalt to taste. you're good to go!





Quick Egg Sandwich Recipe:

1 extra large organic egg
butter and/or coconut oil
2 sliced whole grain bread or gluten free bread (1 slice for open face)
2 t. minced raw onion
fresh ground pepper, to taste
BioSalt or sea salt, to taste (recipe on this blog)


Method:

Heat a cast iron skillet.
Butter the outsides of 2 slices of bread and place on one side of the skillet.
Add a dab of butter on the opposite side of the skillet and crack the egg on top.
Sprinkle egg with onion and fresh ground pepper.
Cook the egg over easy. Don't burn your bread!
Lay the finished egg on top of 1 slice of toasted bread. Spread yolk around and then salt to taste.
Top with the other piece of toasted bread and chow.


Note: Salting eggs after they are cooked keeps the eggs tender.

Vegetable Sandwich

*SPOILER ALERT* This recipe isn't for you if you don't like carrots!

A vegetable sandwich is decidedly different from a vegetarian sandwich. A vegetable sandwich is what I would define as a sandwich filled only with vegetables — no mock “meats”, no tofu. Just vegetables and your choice of spread(s).

This was a challenge I gave myself. It wasn’t easy coming up with one that  I would like since I don’t fancy raw vegetables. Something like a green salad sandwich (lettuce, tomato, cucumber, onions, peppers and several other RAW green) would not cut it. No way.

And so my quest began. I looked at many websites, blogsites and read through several cookbooks. And along the way, I came upon a recipe for Moroccan Carrot and Goats Cheese sandwich with green olive tepenade. I've always wanted to go to Morocco, so maybe this is a sign. You think?

Now goat cheese is really an indulgence I can only afford it every now and then. Cheese in Malaysia is just terribly expensive! So I had a good look at the recipe for the Morrocan sandwich and played with it a little, finding substitutes here and there. It took a couple of attempts before I was satisfied with my adaptation of the original which is on www.epicurious.com by the way.

I used some of the same spices (cumin, cinnamon, paprika) to marinade my carrots but instead of chilling the marinated carrot, I toasted them in a little butter and then caramelised them.

You can either slice the carrots (2mm) thinly using a madoline or shred them into little orange matchstick-like pieces. (If you don’t quite fancy carrots in your sandwich, eating a pile of sliced carrots may be a turn off).

Instead of goat cheese, I chose to use mozzerella/cheddar: either melt a slice of mozzerella over both slices of bread or shred some hard cheddar and mix them up with the shredded carrots — the different shade of orange are quite pretty.

Now the tepenade. I don’t eat anchovies, obviously, but I liked the idea of using olives and so I made some hummus and added some finely chopped some black olives to the hummus as a spread for the sandwich.

I added an extra layer. I had some leftover pesto from a dish I made a couple of days ago that I thought would go with the rest of the ingredients. It did! Yay.

I tried this out on a couple of friends and got different reactions. Everyone liked the hummus spread and the pesto. And the cheese? Well, who doesn’t like cheese. But opinions were divided on the carrots. Some loved it, some thought it overpowered the sandwich — especially when sliced.

Replace the carrots, they say.

How can? I say. Cos then it would no longer be a Moroccon carrot sandwich!

So, once again, if you don't like em carrots, look away.