Grilled Italian Breakfast Sandwich


Students at work used to ask me all the time – “How are you so thin? Do you eat like this all the time?”

First of all, I’m not “so thin”.  My weight happens to be the exact number at which my body is best able to stave off illness.  I am smack dab in the middle between underweight and overweight.  I guess that means I’m “weight”.

Second of all, I don’t eat like this all the time, but, yeah, pretty damn often.

Third of all, as I have mentioned before, the key for me is having a moderate amount of the really good stuff.

This sandwich, with my morning cup of coffee, was under 600 calories.  I know that seems like a lot.  But if I had three such meals a day, I would be at 1800, which is less than the USDA recommends for a woman (who happens to be the size of the average man). By the way, I’m not a big fan of governmental hyper-regulation, but here’s an actual useful tool that they created.

This sandwich is no yogurt and granola, but it is twice the size of an Sausage McMuffin, only about 100 calories more, and it’s, you know, real food.  If I left it on the counter for a week it would smell bad… and decompose.

In conclusion, darlings, don’t fear the eggs.  Don’t fear the bacon. Their happy, fatty goodness fills your stomach.  After eating this, I won’t be hungry again for hours.

**Side note** I find when I’m not hungry, I’m more pleasant to deal with.  Not quite puppies and rainbows pleasant, but not the hunger-maddened b*$%^-krieg I am when hangry.  Yep, hungry/angry.  It’s cutesy, but it works.  I also heard that term from a student, who added, “the thing is, when you’re deep in the thick of hangry, you can never tell you’re hangry.  You think you have legitimate concerns”.  So very, depressingly true.

You’re all like, how in the hell did I get a Monday Morning Soap Box on Thursday?  Fair.  But as a parting thought, yay eggs, yay bacon, yay moderation. Super yay Grilled Italian Breakfast Sandwich.

2 thin slices of bread
2 tablespoons finely grated parmesan cheese
2 pomadorracio tomatoes (or sun-dried tomatoes, or hell, regular tomatoes) sliced thin
2 slices of bacon
2 eggs
1 tablespoon of half and half
1 teaspoon basil, chiffonade
olive oil, salt and pepper to taste

Heat grill pan (or grill or panini press or hell, toaster oven, I don’t care) to high.

Brush both sides of bread with olive oil

(or pomadorracio oil! No, seriously, I don’t work for them. I just love those tomatoes that much).

Grill until marked on one side.

Flip and sprinkle with parmesan cheese,

turn off the heat, and let the residual heat mark the other side and melt the cheese.

Meanwhile throw bacon in a cold pan set to medium high and cook until crispy, trying only to flip once. Once crispy remove directly onto bread.

Why drain on paper towels when you can drain it right onto your delicious, delicious bread?

Layer tomatoes and basil on other side.

Add half and half to eggs and season with salt and pepper. Whisk.

Wipe out the pan you cooked the bacon in (or don’t.  I tend not to like eggs cooked in bacon fat for some bizarro reason, but it’s your world, I’m just visiting.  I used a lil’ bit of olive oil to scramble my eggs to stay on theme.)  Turn heat to low.  Cook until just set.

Someone said to me recently, “that’s it? That’s how long you’re going to cook your eggs?” and I wanted to say, “You mean, correctly?” but instead I said “I like them runny”. Egg whites set at @165 I believe, and the yolks set at 185. These eggs are definitely at a high enough temp to kill any salmonella, if it existed. So go ahead and cook your eggs to whatever texture your heart desires, but runny scrambled eggs are perfectly safe. And super delicious.

Assemble sandwich.

Yes, Mom, that IS the coffee cup you stole for me from Olive Garden oh so many years ago. Makes me think of you every time. P.S. – I hope you have stopped going to Olive Garden.

Nom.

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