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Royal Egg Sandwich

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one sandwich Easy
Total: Active:
1 Rating 

Ingredients (1)

  • whole wheat bagette (your bread of choice) pesto hot salsa omega 3 enriched (2) eggs fresh spinach leaves fleur de sel parmesan cheese 1/4 Bermuda onion 1/2 shallot butter or olive oil
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Royal Egg Sandwich

A weekend breakfast fit for royalty takes the simplicity of ‘egg on roll’ to an alchemic mouth experience of heightened flavor, texture, satisfaction and, dare I say, emotional well being! After all, aren’t we all the kings and queens of our castle? What we put in our mouths matters. Of course we need to eat! When the experience is a source of deep happiness, nourishment and equilibrium our bodies hum and so do our hearts! Love yourself with this transformed sandwich. It made my morning!

On hand was my favorite whole wheat bagette purchased @ Levain (http://www.levainbakery.com/). Levain has devout followers, those who worship their signature giant chocolate chip walnut cookies. Condiment staples in my fridge: pesto and salsa (I love hot!), plus eggs, onion, shallot, Italian butter. Craving texture, the toasted crunch of baguette, ooze of golden yolk, crisply sizzled egg white edges, accompanied by mouth sensations enlivened with multiple tastes: carmel sweet, sharp picante, sweet creamy, this well portioned breakfast egg sandwich delivers a robust answer to breakfast pangs. Riff and make your own combination. Your favorite bread, condiments, and so on…

Instructions

  1. 1grease a small cast iron pan with butter or oil
    add your sliced onion and shallot, pinch of salt, just a bit of each to cover the pan, stir, brown, allow to caramelize–meanwhile slice the baguette and toast as you like
  2. 2pull out the pesto, salsa, a handful of washed, fresh spinach leaves
    when the onion is done, crack eggs onto the onion-shallot, lower flame, cover.
  3. 3spread a generous amount of pest on the both sides of toast, add salsa on top of pesto on top piece and cover with the spinach leaves, put a bit of salsa on the plate.
    check the eggs, (I like the waters cooked not gooey) when down sprinkle grated some parmesan cheese. The onions will be crisp on the bottom. Place the on bottom half of baguette and close the sandwich with the top half.
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