I love eggs and since I've discovered a local source for pastured eggs, I am over-the-moon in love.
so good in every way.
A favorite breakfast for me is eggs on toast. One of the best things in the world is when Karen makes me her eggs on toast.
nothing better.
I haven't asked her to teach me how to make this dish because I don't want to know. I only ever want her to make it for me.
When I'm in the mood, when my body chemistry calls for it, when I am in the need for a quick protein fix, I make eggs. Scrambled, poached, fried, egg salad...always on toast slathered with mayo.
This morning, I was in need of a quick protein fix. I remembered the Spicy Thai chili sauce I impulsively dropped into my basket when I went back to the market to get some bread-baking flours the other day. (Sticking to weekly planned food shopping really helps me to reduce impulse buying.)
I toasted a slice of Erin's GFCF Sandwich Bread, scrambled two eggs in olive oil (we're running low on safflower this week), mayo-ed the toast, plopped on the just cooked eggs and dolloped some sauce on top.
Yum. I think I prefer the sweet chili sauce, but this was plenty good. The color kicks ass, too.
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