This is the beginning of a blog about two very specific food items. I’ve been a food blog reader for several years now and I like to think I’ve learned a few things about writing one. Reading cooking blogs tends to snowball into reading more and more of them, scanning recipe websites obsessively, finding new favorites, and of course going back to good old fashioned cookbooks. There is nothing I love more than curling up with a good cookbook. Well, maybe that’s not true. But anyway, I love to read about cooking and I love to cook myself. I may still be an amateur but I like to push my boundaries, experiment, and try new things.
Why muffins and eggs? Well, as you can read on the about page, muffins are my chosen baked good. I love making them because I love eating them so much. I figure that as long as I can bake a healthy muffin I don’t have to feel guilty about eating them. This policy goes for all baked goods, muffins are just particularly well suited to health-ifying. In fact, I believe muffins must be truly healthful to be called be called such (more on that later). In short, muffins are relatively easy to make, easy to eat, satisfy those sweet carbohydrate cravings we all have, and can be made in an endless variety of ingredient and flavor combinations.
Eggs? Well, my fiance loves egg sandwiches. I remember discovering this shortly after we moved in together. I asked him what he wanted for breakfast and he said “egg sandwiches” (he’s a multiple sandwich kind of guy). At that point, I don’t think I had ever made an egg sandwich before in my life. I’d made plenty of one-eyed bandits, something my parents always served my brother and I on weekends when we were kids.
My egg sandwiches started simple: a friend egg, sometimes two, on an English muffin or bun. Sometimes I added cheese and/or salsa. Canadian bacon made an occasional appearance. The simple egg, toasted muffin, and green Tabasco sauce combination became my standard.
Why not branch out a little? There are endless possibilities for creative customization with an egg sandwich. They are a good combination of protein and carbohydrates, ideal for breakfast. Still, they can vary from extremely healthful to very extravagant (I’m thinking lots of cheese, hollandaise sauce, sausage…).
What ties these two together? Well, they’re both round, portable, tasty breakfast foods. In a way, they are the yin and yang of breakfast: sweet and savory dishes that coexist harmoniously at my table. Oh, and a good cup of coffee fits in well too. I figure, some day, a little cafe could come out of this. It would serve only egg sandwiches, muffins, and beverages of course. That’s my dream anyway.
Now, for the hunting and gathering part. I’ve been hoarding muffin recipes for a while but I’m going to start collecting and testing them in earnest. I’ll see what works and what doesn’t, try my own variations of recipes I like, and hopefully come up with some of my own. New egg sandwich varieties will appear on my fiance’s plate on a regular basis. I’ve already written out a few combinations I’d like to try. I also think it’s appropriate to try making my own English muffins. After all, they are a variety of muffin as well as a perfect egg sandwich bread.
I’ll give a few recipes a try, take some pictures, and hopefully post them here.
