Tangled Branches: Satiated
riveting tales of how we sustain ourselves
Thursday, September 06, 2007
Pepper and Egg Sandwiches
Tuesday's gazpacho (below) was served with fancied-up pepper and egg sandwiches. I think soups and sandwiches just automatically go together, although sometimes I just serve soup and bread (not as austere as it sounds).
What I did:
Sliced into long strips (about 1/2 inch wide) one and a half green bell peppers and some mixed (mild and hot) New Mexico style red peppers. Sliced half a yellow onion lengthwise, and a clove of garlic crosswise. Heated some olive oil in a non-stick skillet over fairly high heat and sauteed the vegetables quickly, so the peppers were cooked through, but not limp and soggy. Lowered the heat and stirred in 3 beaten eggs. Cooked until set, seasoned with salt.
Then (here comes the fancy part) I split and toasted some squares of La Brea Pain Rustique, drizzled a small amount of leftover Rosemary/Garlic-Flavored Olive Oil on the bread, and arranged the peppers and eggs into a sandwich.
This turned out really well, and it was serendipitous. Trying to clean out the fridge, spotted the leftover flavored olive oil, and thought "Hmmmm..."
Labels: eggs, peppers, rosemary, sandwiches
posted by Entangled at 6:37 PM
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