I have to admit that "un sandwich oeufs-tomate" sounds better than "an egg and tomato sandwich." But, having had that sandwich up in Saint Sauveur, I have been thinking about it ever since.
I bought a tomato earlier this week, fully intending to slice it and put it into a turkey sandwich to take to work with me. But I opted for just plain turkey, instead, so the tomato was still on the counter today when I got home from work.
Since we always have eggs in the house (because I bake a lot, which you probably know by now), I decided it was time to try making an egg and tomato sandwich on my own. In a couple of months I hope to be able to do this with home-grown tomatoes (possibly of varied colors, assuming they all continue to grow and don't get eaten by critters), but for now it was a large Roma tomato.
I toasted up the white sandwich bread, fried the eggs "over hard," sliced my tomato and layered it all with a little Mayo (I'm trying the Kraft mayo that has Olive Oil in it - not that you can really tell any difference).
I kind of wish I had taken a picture, because it was just so good. On the plus side, having been successful tonight (I even flipped the eggs without them tearing!), I suspect there will be more of these in my future.
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