It was always my intention to make this blog about whatever I feel inspired to cook, with and emphasis on baked goods, especially breakfast ones’s since those are my favorite! I realized yesterday that I’ve been grossly neglecting egg sandwiches. I make them for Lee almost every day and they’ve only made a couple of appearances here!
When I ask Lee what he wants for breakfast in the morning I usually give him a few choices: Oatmeal? Smoothie? Eggs? His answer, usually: Eggs. What kind of Eggs: Omelet? One-eyed bandits? Egg sandwiches? Lee chooses egg sandwiches 75% of the time. You’d think the same old breakfast would get boring but I make sure that doesn’t happen. I’ll admit, sometimes I fall into a fried egg with green tabasco on an english muffin rut. I often add variety by incorporating last night’s leftovers or the dregs of whatever jarred condiment I want to use up. This makes for some very interesting sandwiches!
This week, I’ve been making egg sandwiches on cinnamon raisin bread. This combination may sound weird – why put an egg on sweet bread? Well, it’s delicious. While I was doing yoga this morning I had an idea for a fabulous raisin bread combination: curry spices. Raisins and cinnamon are both common curry ingredients. Something about the warm curry spices and bites of fruit and onions really works.
When I was done with yoga I asked Lee what he wanted for breakfast (you know what his answer was) and pulled out my sandwich arsenal: large skillet, silicon pancake/egg rings (you laugh but they’re awesome!), bowl, spatula, and whisk.
Curried Egg Sandwiches (makes 2)
2 eggs (or whatever egg/egg white combination suits you)
4 slices cinnamon raisin bread
1/2 teaspoon curry powder
Pinch of cumin
Pinch of paprika
Pinch of cinnamon
2 tablespoons chopped onions (optional)
2 tablespoons chopped apple (optional)
Oil or butter for the skillet
Heat skillet over medium heat.
Break eggs into a bowl and beat in curry, cumin, paprika, cinnamon and onions+apples if using. Beat with whisk until eggs are well scrambled.
Get started toasting your bread, especially if the slices have to take turns in a pop-up toaster.
Spread a little oil or butter in the skillet and place the egg rings on it (if using).
Pour egg mixture into rings or straight into the skillet if you’re not using rings.
Without rings: scramble eggs like you would normally scramble eggs. I cover the pan to heat things up a bit, then stir the mixture around in the pan till everything is cooked.
For rings: fold down the handles and cover the skillet for a couple minutes. Then check to see if the eggs have firmed up enough to remove the rings. Remove rings when ready and flip the eggs. Cook briefly on the other side till eggs are fully cooked.
Plop each egg round, or half of your scramble, on a piece of toast. Top it with some chutney if you’d like, and cover with a second piece of toast.
Enjoy as part of a balanced breakfast with fruit and maybe some coffee or tea with milk!
Also, enjoy explaining what you’re cooking to the next person who enters the kitchen and says “It smells good in here!”