You may or may not know that I am an ovo-vegetarian, which means I only eat plants and eggs. It’s a lifestyle I enjoy — works for me.
I’ve made a lot of egg sandwiches over the course of my lifetime, but I stumbled upon this combination yesterday that blew me away. It includes gluten-free bread, which is part of my diet this year, as I am reducing my ingestion of wheat in 2014 to see what that does to my system, but you could, of course, use any kind of non-descript bread. I say “non-descript”, because a rye, for example, would give the sandwich a different flavor profile, which may be better — or not.
- 2 slices of Udi’s Whole Grain gluten-free bread, toasted
- 1 large egg
- 1 tsp to 1 TBsp sriracha, to taste (I like Trader Joe’s and I use a lot of it)
- 1 TBsp mayonnaise (I used a local organic one)
- sliced tomato (I always use campari tomatoes)
- baby greens (I used an organic spring mix)
- Put the bread in the toaster.
- Heat and oil a pan and add the egg. After it sets a bit, crack the yolk. I prefer not to scramble mine, or to blend the yolk and white before frying. I like the white and yolk to mostly stay separate. Once it’s almost completely set, flip the egg and turn off the pan.
- When the toast is done, put the mayonnaise on one slice and the sriracha on the other.
- Place the greens on the sriracha side, top them with the tomato (4 slices works well, if you are using camparis), and then add the egg atop that.
- Put the mayo’d slice of bread on top of everything.
Man, that is good eating.