I just love the summer: The breakfast sandwich

I love all seasons - but I particularly love the warmer seasons and being able to sit outside around a lovely table cooking and laughing with friends.  This past weekend I went to Old Lyme and stayed at a friends house with some girlfriends from college and 3 lovely dogs.

We ate delicious foods, drank delicious wines, walked adorable dogs and frolicked in the ocean.  It was a fantastic summer weekend with killer weather and barely any traffic.   The trip started out with Aquinnah and my first train ride together.  As soon as I stopped projecting nervous energy onto her, she relaxed and the ride was fine - it's good to know that Metro North allows dogs.

Anyway, the first morning we brainstormed breakfast and agreed upon egg sandwiches.  It is no secret that my favorite breakfast item is the egg sandwich, it's totally and completely satisfying to me (with a little side salad).  I switch it up with the ingredients (fresh herbs, onions, garlic, chorizo, shiitakes, avocado, tomatoes, etc...), bread type (baguette, pita, multi-grain, English Muffin, etc..) and method of cooking eggs (poached, friend or scrambled).

This particular morning, and because I have trouble controlling the heat of an electric stove, we made scrambled eggs (slowly cooked - for about 25 minutes) with garlic, onion and herbs.  I have to admit we did this two mornings in a row.

The first morning we added fresh mozarella to the cooking eggs, the second morning, because there were so many more people, we each picked out the cheese of choice and put it onto the warmed toast instead of in with the eggs (I went with brie).  It was fantastic.  Throw a few slices of fresh tomato on there and you have a satisfying meal.  Because we had a garden right next to the kitchen, we also made a homemade basil-walnut pesto that first morning we put on the eggs and the second night we rubbed on corn and roasted.

Scrambled egg sammies are great when you're cooking for a large group because they are simply delicious.  You can keep the toast in the oven so everything comes out warm.

1 serving:
3 eggs, gently beaten with a splash of milk or cream
1 clove of garlic, minced
1/4 yellow onion, minced
1 bit of cheese of your choice

Heat a little bit of Extra Virgin Olive Oil in a pan on medium heat.  Sweat the onion (add a pinch of salt) and leave until the onion becomes soft.  Add the garlic and let cook for a minute or two.  Add the eggs and let cook, slowly, periodically scraping the bottom of the pan with a wooden spoon.  When it looks like the eggs are forming into scramble instead of just liquid, add your cheese and herbs in.

Toast your bread, slice your tomato and avocado if you so choose, put it all together and enjoy a quick and delicious breakfast sandwich.