I’ve got shit to do today. I think I already fixed my phone this morning, so that’s progress, but I also slept in til nearly noon, so shooting par. I still need to take a shower and go get my car inspected so I can renew my registration. The point is, I don’t have time to be cooking an intricate lunch, and I definitely don’t have time to be making blog posts.
That’s no reason to make a bland sandwich though.
I start with some backyard eggs I got from a buddy at work; four of em since two sandwiches is the ANSI standard. I fork-whipp them golden bastards with some salt, paprika, dill, parsley, a pinch of cayenne, and a splash of whole milk. Set that aside while we do some toasting.
This leads to a weird hack. I only toast half the bread, but toast it twice as much. For the top piece of bread, slap it with some mayo and leave it alone. That’s it. For the bottom piece, I toast it lightly on one side (buttered) just enough to crisp and dry the bread, flip it and add thinly sliced smoked swiss. Once that’s melty/toasty, I remove it to plate and wipe the crumbs from the pan in prep for eggs.
With the pan back on medium-low and a pat of butter foaming, I whip the eggs once more to incorporate air so they’ll be nice n fluffy. Into the pan and I immediately start swirling and scraping with the spatula. I want some texture, but I don’t want large curds, so I keep slowly scraping every inch of the pan. Once the eggs begin forming a mound but are still wet on top, I remove from heat and give the whole thing a flip so it’ll just finish with the residual heat.
I sandwich it up just like I said before: with the cheesy, double-toasty bit on the bottom and the soft, plain slice on top. The bottom slice lends structure to the sandwich so it doesn’t fold on its way to your mouth, while the untoasted top envelopes the egg so it doesn’t just squish onto your plate when you take a bite. I like heat, so I topped mine with a couple different hot sauces I’ve bottled: one a chile pequin mash, and one a raspberry habanero I made a couple years back.
Overall, a quick but tasty lunch; filling too. The rich eggs and smoky cheese are a flavor bomb with a dash of heat to cut through. All that flavor ensconced in layers of textures from the soft, fluffy egg down to the chewy, cheesy toast; Give it a try. Now if you’ll excuse me, I got shit to do.