Yes, I Would Like Egg On My Face
(in case you’re wondering what design is hiding underneath the sandwich)
It’s rare that I keep bread in the house. Not that I have anything against carbs or whatever, I just normally don’t make sandwiches. I’ll either throw something over a salad, in a pita or under eggs. And toast, please – we all know I take my grains in the form of begals.
On a whim I convinced 80 to pick up some turkey deli meat on his trip to Whole Foods. (And bread, for turkey sandwiches.) Clearly I should have known that WF doesn’t just sell regular, plain old sliced turkey. No, 80 had to buy 10 dollars worth of real smoked turkey breast that we had to slice ourselves. (It was delicious, look for details on my kick-ass turkey sandwich in a later post.)
But now to the sandwich at hand. It’s a really simple egg sandwich enhanced with some fridge staples. Recipe and *bonus* trick post jump.
Feta and Roasted Red Pepper Egg Sandwich
Place two slices of whole wheat bread (or whatever, well, anything besides cinnamon raisin) under the broiler. When sufficiently toasted, take out and put on plate. Scrape any blackened parts off. This happens to me a lot when using the broiler (see certain crust missing.) That thing can heat up fast! But if you have a toaster oven or a real toaster, you will probably skip that step.
On one slice, place enough roasted red pepper to cover the untoasted side of bread.
On the other slice, cover with feta. I always buy block feta – it stays fresh way longer, and it can be manipulated in many ways. Example, in this sandwich, I sliced the feta like I would have with cheddar cheese.
Place under broiler until the feta starts to soften and the pepper warms up.
While this is going on – fry a sunny-side up egg in some butter. Now check out the picture below.
See how there is just a slight film over the sunny-side up egg? I don’t know how that happens or why it’s desirable, but my Oma taught me that trick. I think it looks a bit more refined than all that bright orange. Sometimes you want that outrageous streak of color, other times, maybe not.
For the film – once the egg is a bit cooked, place a lid or aluminum foil over the pan. And make sure the fire is low. Let the egg “steam” for a maybe 90 seconds (or more) and you will see a beautiful, translucent cover over the yolk.
Slide the egg off the pan and onto the pepper side slice – season with salt and pepper. Cover with the cheese slice, cut in half and watch the yolk flow out. This will be a bit of a messy sandwich. You might get egg on your face. But that’s okay.
For the drink, I’m going to be daring and say this pairs well with a Coke. Yes, sometimes coffee isn’t the answer to all breakfast fare. Coke cuts the egg and cheese very nicely. (Coke also works wonders on hang-over infested breakfasts.)