Friday, August 28, 2009

My favorite breakfast sandwich

First you have to hard boil some eggs. This is very easy there are just a few tricks to making them perfect. Of course the first thing is good eggs although they can't be super fresh, so when you buy the really good ones let them sit in the fridge for a couple weeks (still making them fresher than those at the grocery store). The reason is the older they are the more air that is around in the shell and the easier they are to peel. Cover them in water and bring to a boil. As soon as it boils turn off the heat put on a lid and let sit for 12 min. Then remove the eggs to a bowlful of ice and a little water to cool. Now you can remove from the water and store in the fridge for a week. Now as for the sandwich... recipe adapted from Gourmet

Moroccan Egg Sandwiches serves 2

2 hard boiled eggs, quartered
1 red bell pepper cut into strips
1/2 small onion, thinly sliced
2 small potatoes sliced about 1/4 inch thick
1/2 teaspoon cumin
olive oil
1/4 cup mayo
1 teaspoon Harissa paste - can be found in a good grocery store
2 rustic deli rolls (acme) or a good sandwich roll

Fry the potatoes for a few min. in the oil and then add the onions, peppers and cumin and saute all until the potatoes are cooked and everything is browned about 15 min. Lightly toast the rolls open faced (I remove some of the inside so the filling will fit and Rich and I usually eat them open-faced as I don't like too much bread in that case only 1 roll) Mix the mayo and Harissa and spread this on the bread then fill with potato mixture and top with egg quarters and sprinkle with s&p. Oh, you can also eat this for lunch!

Note: didn't want anyone feeling sorry for Richard that he never got breakfast in bed! He does!

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