Day 30 of The Year Apart (and Sometimes Not)

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Back at it for another week! Davis kicked it off with this suggestion:

 

Today’s Challenge:

Write up a recipe of something you created and love to make and share it with me. We’ll post them on the website.

 

Here's Davis' recipe:

Simple Indian-Spiced Open-Faced Breakfast Sandwich (not vegan)

 

Ingredients:

 

2 slices of fresh bread*

2 eggs

cheese of your choosing (sliced thinly)

butter or Earth Balance

salt

pepper

paprika

garlic powder

red pepper flakes

cumin**

curry powder**

fenugreek**

coriander**

cinnamon**

avocado (optional)

sriracha (optional)

 

1.Toast slices of bread to desired crispness

2.Over a medium-high pan, melt butter or substitute. 

3.Crack two eggs into pan. Reduce heat to medium and allow eggs to cook until the edges begin to brown and are easily flippable.

4.Flip the eggs over, separating them if necessary, and reduce to low heat. Spread cheese evenly over the eggs and cover. Let sit for five minutes, or until the cheese has melted.

5.While cheese is melting, spread butter or substitute across the slices of bread. Spread optical avocado onto bread slices.

6.Remove cover, and quickly move eggs to each slice of bread. Add optional hot sauce. Season with spices to taste**. 

7.Enjoy!

 

Notes:

*Fresh bread will absolutely give you the best result. I often use baguette, sourdough, or a country white loaf from my local bakery.

** I used to make this with a since-discontinued Vindaloo Fire spice blend from Spice Mode. Get creative… whatever you have and whatever makes you happy!

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And here's Charles' recipe:

 

Eggy Potatoes (not vegan)

 

Ingredients (preferably organic/local:

 

10-12 small potatoes

eggs

Butter (or Earth Balance)

Olive oil

Salt

Pepper

Fresh Rosemary (optional)

Ketchup or BBQ sauce (optional)

Hot sauce (not optional)

Cheese (optional)

 

You’re also gonna need:

 

A mixing bowl

An oven

A stovetop

A pan for eggs

A baking pan

 

 

1. Chop potatoes into nice sized bites, no bigger than a ha’penny

2. Once the buggers are chopped up, preheat the oven to about 390-400°

3. Pour a bunch of oil on the potatoes and swish them around in the bowl until they’re all wet and oily

4. Generously salt and pepper those suckers. If you got the rosemary, say a little gratitude prayer for the leaves and then chop them up and sprinkle them in the bowl

5. Transfer potatoes to baking pan and leave it for approximately “a while.”

6. This is a great time to make coffee/tea or watch a Tiny Desk Concert.

7. Once the spuds are slightly golden on the outside, switch the thing to “broil.’ If you have the option, go “hi” not “lo.”

8. Melt the butter in the pan, crack some eggs, make ‘em how you like ‘em. I do “over-easy” where you crack it in there and wait til it’s golden brown on the outsides of the yolk and you flip it and reverse it. Don’t let it linger much longer. (Unless you’re in a hurry) 

9. This is a good time to shred some cheese on top of the eggs.

10. Once the eggs are done, the potatoes should also be done. Burning smell means they’ve been in too long. Every oven is different but if 70% make your mouth water when you open the over door, you good.

11. Put all of this on plates. Cover the eggs with hot sauce. This is not optional. Incorporating catsup or bbq or taco sauce or whatever for the ‘Tates is personal preference.

12. After a quick gratifood, kiss your wife and then hopefully you both turn into food vacuums.