The whole 'foodie doesn't do breakfast' thing has become the joke in our home and among our friends, especially when Mike gets invited across the street for the real deal. Mike loves breakfast!
The advent of minor league hockey is effecting my breakfast stance. I have cooked bacon and eggs with all the fixings more times in 2 months than in the last 4 years combined. We get up for hockey at 5:30 am, on the ice by 7, back home by 8:30. By then in my mind I'm not really cooking breakfast, I'm cooking lunch and I would be happy to provide 'lunch' food but everyone else wants breakfast. I have to be honest, it's not horrible.
This Sunday, according to critics (do a 9 year old and his Dad count as critics) I made the best breakfast sandwich of life! It was pretty darned good if I do say so...here it is
I began with caramelizing some onions, laid some asparagus spears (with a hit of salt and pepper) on top at the end, covered with a lid and let them steam while I cooked the eggs.
Simple fluffy scrambled eggs; eggs, a splash of milk fork beaten and cooked over med-low heat with a gentle fold about a couple of times. I seasoned at the end with salt and pepper and crumbled feta cheese, light on the salt with the addition of the salty feta
(eggs cooked too fast on high heat = rubber. Salt added to the eggs before cooking deflates their fluffiness)
Bread choice was the touch. All these components on toasted whole wheat would not have delivered the same reviews. I grabbed a Persian style flat bread. cut sandwich sized squares, and popped them in the toaster. The result... wafer crispy exterior with a soft delicate interior...heaven.
Put all together on the buttered toasty flat bread and popped up with a light addition of mayo....the Sunday Sammie was born.
I had to call it the Sunday Sammie because, as I anticipated there was a request for the sandwich on Monday morning...the name gave me my out - have cereal