8 Months Later All I Have to Share is an Egg Sandwich

Hi! Me again. I'm back for an admittedly half-assed post. Thanks for the strike of inspiration, Renz. Here's the first of what will become regular ramblings from my new kitchen in Denver. Not to worry, I brought my sous chef. He seems to be adjusting well.

Fortunately this new kitchen is shared with these beauties:

Who also happen adore baked goodies. They even say nice things about my experiments that don't turn out well.
So here it is, the Saturday Egg sandwich:

Remember that one time I made english muffins? Yeah, do it. Then saute some cherry tomatoes until they're wilty, slightly caramelized and spreadable. Fry an egg. Grab some goat cheese. Easy, right? I'll even lay it out in case you're still debating whether or not to make this Saturday, mid-morning.
Ingredients:
-English muffin (preferably home-made)

-Egg

-Goat cheese

-Cherry tomatoes

Directions:

1. Saute tomatoes with a bit of olive oil, salt and pepper. Once they begin to wilt, smash em! Watch out, tomato juice to the eye is not helpful for clearing a post-Friday night fog.

2. Toast your english muffin.

3. Fry an egg, save a pan and crack it beside the tomatoes. They need a soft introduction before straddling one another in the sandwich anyway.

4. Spread goat cheese over english muffin. This will act as an adhesive for the tomatoes which you will spread over the cheese.

5. Add the egg.

6. Top with other half of the muffin. Press down, watch the yolk mingle with tomatoes and goat cheese.

Here is the part where you get some options:

1. Pair with a bloody mary, mimosa or a warm, half-consumed beer. It is Saturday, after all.
2. Savor the sandwich and go back to bed.

3. Combine #1 and #2 if you're feeling ambitious.

Amen.

Egg Obssession

For some reason James and I have been on an egg kick lately. Actually, James is always on an egg kick, I just recently joined. Every time I browse recipes I find myself mentally adding a poached egg on top. In fact, I recently coddled an egg for the first time. Stuffed peppers are not a new concept and quite honestly, they have never really excited me. Can you see where this is going? A pepper, a tomato, really any vessel that can adequately bake with an egg inside will do. Look! We hollowed out a pepper and tomato.

Then added a little pesto and dropped in an egg.

Sprinkle with fresh Parmesan and pepper-add bacon (optional).

Bake at 375 degrees for about 12-15 minutes.

Don't overcook it like we did, unless you want the yoke to set completely.
Bon Appetit! More egg recipes coming soon!