My partner/co-author Bruce has persuaded me to put a couple of recipes up for my Slippery Sandwiches. They're slippery because the ingredients can scoot away from one's mouth and fall out the back of the bun, and therefore difficult to eat. But delicious, and very satisfying, especially if you're hungry or just need some vitamins and minerals in their natural states. These make a great lunch, and everything's in one package. So here goes:
Egg, Onion, and Veggie Slippery Sandwich
2 free-range, vegetarian-fed eggs (or one if you have a smaller appetite)
thinly-sliced Vidalia onion (two to four slices, depending on how many eggs)
Miami onion bun
plain Greek yogurt
3 slices Pepper Jack cheese
Several slices red bell pepper
Two or three slices of tomato, depending on size
Extra-virgin Olive Oil
Dry parsley
Red pepper flakes
Put a thin film of oil in a non-stick saute pan, and heat. Arrange the Vidalia slices in the oil, allow to cook until they're soft. (You may have to add a little liquid: I use a splash of Chardonnay.) Crack eggs over onions, add parsley and red pepper flakes. Continue cooking, covered, until the yolk is as solid as you like it. While the egg cooks, toast the Miami onion bun until golden. Apply the yogurt to one or both sides, depending on your preference. Remove the eggs from the pan and cut apart, being sure to slice through the Vidalia onion with a plastic spatula. Transfer one egg to the bottom part of the bun, add the cheese, then put the second egg on top. Add sliced red bell pepper, tomato, and spinach. Put on the top part of the bun to (hopefully!) hold it all together, and enjoy. Lots of texture, and great taste too.
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