There’s a sense of entitlement that I start to get at about 4:00pm on Fridays, like, I can’t believe I made it through the week, I totally deserve to do whatever the hell I want tonight and if I feel like going home and becoming one with my couch, then that’s what I’m going to do. Today, I left the office with a purposeful stride, envisioning a night of nothing more than a nice, warm dinner and channel surfing.
Unfortunately it was raining when I left the building, killing my plans of walking home and stopping by the Moroccan food bar at Whole Foods, so instead I jumped on the train and went straight home. Which turned out to be fine, because as I sat on the train scanning the contents of my refrigerator in my head, I realized I had everything I needed to make the egg sandwich I’ve recently become obsessed with. Quite simple:
- whole wheat english muffin
- 1 large egg
- 1 slice Welshire Black Forest uncured ham
- several shavings of aged Wisconsin cheddar
- few turns of cracked black pepper
I love how warm and filling this sandwich is. Even though the ingredients are few and simple, the good quality cheddar and black pepper keep it from feeling like a sorry Egg McMuffin. The toasted english muffin stays nice and craggly since I use a serrated knife to split it apart, and lately I like my egg on the runny side so that the yolk turns into a sauce (sorry, I know that’s probably gross to those of you who can’t stand runny egg yolk). But in this case, it adds such a nice creaminess that oozes out of the center and forms this gorgeous saffron yellow lake on my plate, picking up little flecks of black pepper. And the gooey cheese is draped all over the ham and everything just tastes hot and melty and crisp all in one bite…yummmm.
ready to be engulfed in golden yolk
loveliness to be consumed
I’m such a fan of having breakfast foods for dinner, especially when it’s cold outside. There’s something so comforting and nostalgic about it…makes me feel safe. Such a perfect way to end the week.