Friday, February 05, 2010

Fried Egg Sandwich with Salsa

It was a bright (and really cold) morning when J suggested we go for a walk before breakfast. As we walked around our neighborhood like penguins trying to not fall down on icy sidewalks, the decision was made to visit the bakery/coffee shop a couple blocks away. We arrived back home with a huge loaf of 100% whole wheat bread and I was compelled to weigh it: 34.5 ounces. Maybe that's more standard than I realize, but wow.

Breakfast is not something I usually cook. But on a morning when I'm putting off research as long as possible, it happens. Lately we've been hooked on fried eggs with salsa between two slices of lightly toasted bread. Timing and process are important in making this, because I think it's best eaten hot.

For each sandwich:
• Have two slices of bread ready.
• Put one slice of bread in the toaster, and simultaneously heat fat in a skillet for egg frying. The fat can be olive oil, butter, bacon grease, anything you'd like.
• Crack egg into the fat once it's hot.
• Toast will probably pop up now. Butter one side if you'd like (I do) and place on a plate.
• Put second slice of bread in the toaster.
• Check egg, and cook to your liking. I don't do runny eggs and often attack the yolk to make sure it is completely cooked through.
• Place egg on buttered toast, top with a little salsa.
• Second piece of toast should pop up at this point. Butter, place on top, and eat.

Make this your own by adding cheese, vegetables, last night's leftovers... the list goes on and on...

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