The Sock ‘em Scramble and THE BEST BREAKFAST SANDWICH IN THE WORLD
Ingredients to make 2 sandwiches:
A batch of chimichurri (see yesterday’s post)
½ red pepper
4 slices good fresh sourdough or baguette bread
a tablespoon of extra virgin olive oil
salt (to taste)
To begin, take a deep breath and explain to yourself that yes, actually cutting two vegetables for morning eggs is worth the time. Breakfast should be a meal to savor, because as you take a bite of the fluffiest scrambled eggs you’ll ever get, with slices of creamy avocado, hugged lovingly by two slices of fresh bread, you’ll know that it’s going to be a good day.
Step 1. Chop the onion and pepper. Put the diced onion in a pan with about 1 tablespoon of water (you could immediately add a teaspoon or 2 of olive oil, but I think beginning the onions in water is healthier). Cook for about 5 minutes on medium heat, stirring occasionally.
Step 2. After five minutes, add 2 teaspoons of olive oil and the red pepper. Cook until onions are beginning to turn gold (between 2 to 5 more minutes)
Step 3. Add your eggs and scramble with salt to taste
Step 4. Toast your bread and slather the two sandwiches with chimichurri, pile them with mountains of scrambled eggs, add avocado slices and give yourself a much deserved round of applause for putting so much time into breakfast
There you have it. A heavenly sandwich and the secret to better, healthier, almost-reached-your-5-vegetables-a-day-goal-and-it’s-only-morning breakfast
Note: The Sock ‘em Scramble can go without the red pepper, but if you’re going to eat eggs, just take an extra 7 minutes to go to scramble heaven and add the onion into your morning routine.
Now go enjoy you’re day on a satisfied stomach