First off, I really want to thank you all for your nice comments on my last post! This blog would have been nothing but a whisper without all of you, so thank you! I’m really touched and still giddy over it all.
A little while ago I received an email from Adrienne who is the food blogger behind Nosheteria. She just published a memoir entitled Cooking and Screaming: Finding My Own Recipe for Recovery and wanted to know if I wouldn’t mind a copy. Of course I said yes! Her book recounts her recovery after a stroke-like condition at age 21 and how she discovered what she wanted to do with her life: cook and write.
Each chapter begins with a recipe, including a version of a “haute” egg sandwich. But there’s so many recipes worthy of making, especially the Tagliatelle with Grated Zucchini that starts off the book. But that one will come later in summer when I’m bombarded with zucchinis. As for the book? It was an enjoyable read. Adrienne’s descriptions of food transported me to the Berkley market where she did her shopping or made me wish I was snacking on her catered canapes. She not only cooks with passion but she definitely lives with passion. You can read my full review and follow me on my GoodReads page.
I really liked this sandwich and it reminded me of a simpler version of my apple & cheddar omelette. Next time I make this, I’ll follow Adrienne’s recipe and sub in English muffins for the toast. Also I’d make 4 sandwiches, as recommended, rather than just 2 giant ones. It would be much easier to grab-and-go that way. The original recipe called for blue cheese rather than cheddar and pear instead of apple. I’m not a huge fan of blue cheese and I hate pears, so this really is my take on her haute egg sandwich. But like most recipes here, it’s a highly adaptable one, so do with it what you will and enjoy a mighty fine breakfast sandwich.
haute egg sandwich
(adapted from Cooking and Screaming)
3 T milk
salt & pepper to taste
1 T butter
1/2 T olive oil
1/3 c shredded cheddar cheese
4 slices of sturdy whole grain bread, toasted and buttered
1 T honey
1 tart apple, sliced thin
Whisk the eggs with the milk and salt & pepper and set aside. In a medium skillet, heat olive oil and butter together over medium-high heat. Add in eggs and scramble until nearly set, about 3-4 minutes. Turn off heat. Sprinkle cheese over top, do not mix in.
Spread honey thinly on toasts and divide the apple slices equally over top. Grind some pepper over the apple. Divide the eggs in half and place on the apple slices. Top with remaining toast and eat up. It’s gonna be messy.