Egg and Roasted Red Pepper Sandwich

After a long hiatus I am finally back on the blogosphere! I’ll blame it on a lengthy trip abroad, a hectic week back home, a hurricane, a chaotic few days of moving back to school and finally the start of classes. When I was in Turkey I basically had no desire to cook – shocking, I know. This is not for the lack of delicious (and cheap) food, because there was more than enough to write home about (which, for the record, is exactly what I did). It’s just that sometimes it’s nice to get a little break and be cooked for instead. But more on that to come.

Once back in the US of A, a hurricane rearranged my plans such that I came back up to school early, which left me in a small and empty kitchen. Luckily, a few days later I went through the annual horror that is move-in and now happily have a fully functioning space to cook in. The moving process usually goes something like this for me: 1. Worry about how much stuff I will actually have to move back in 2. Freak out as I actually have to move in all the junk I insist on keeping 3. Swear that I will get rid of half of it and not have to be so stressed 4. Find the kitchen boxes (yes, boxeS plural) 5.  Start opening the boxes 6. Get happy at all the kitchen stuff that I missed over the summer and now have 7. Disregard #3 and instead start planning a dinner party (more on that to come as well).

Thus I bring you the first real dinner that I cooked in my Toy Kitchen! Maybe it’s ironic that this “real” dinner is a sandwich, but I don’t think my love of egg sandwiches is really any secret at this point.  Here’s to a new school year and another fabulous year of cooking!

Egg and Red Pepper Sandwich

Serves: 1    Time: 10 minutes

Ingredients

  • 2 slices of bread
  • ½ tbsp butter
  • 1-2 pieces roasted red pepper
  • 2 eggs

Bring a medium sized pan to medium-low heat. Butter your bread on one side, then place buttered side down into the pan.

While the bread is heating, butter the side that is face up. Once lightly browned on one side (2-3 minutes), flip and cook until both sides are brown and crispy. Place into a warm oven to keep hot.

If you are not using a non-stick or cast iron pan, add a bit more butter to the pan and spread it evenly. Crack the two eggs together on one side. Let the eggs cook until the yellows are still runny but the whites are firm (over-medium). To avoid the mess that comes from trying to flip the eggs, I just put a pot lid on the pan. This helps the yellows to firm up a bit so that you don’t make a complete mess – that being said, if you don’t care and like them really runny I say to go for it and only cook them for a few minutes.

Place the red pepper on the opposite side of the pan. Your objective is not to cook it but to warm it up slightly so that it does not cool down the entire sandwich. After about 30 seconds flip, once warm to the touch, remove from the pan (also place in the oven, if you like).

Place your bread on a plate, add the pepper and then the eggs. Close, cut in half if desired. Grab a bunch of napkins and enjoy!

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