The exquisite art of making breakfast sandwiches
Last night I had a dream about hot-pot cooking, where raw slices of meat are
quickly boiled in a pot of seasoned broth. And then I had another dream about Haitian cooking, where many pots are balanced over a small fire. Inspired by these cooking techniques I endeavored to make a breakfast sandwich using just a single pan. First I cooked the omelette. Next I pan-fried the inner sides of a roll. (The roll had to be weighted down. I used cans covered with aluminum foil for the weights.) I also browned some ham. I ate the sandwiches open-faced, as the rolls and eggs were thick, and would take away from the flavor of the ham. A small amount of Cholula (Mexican hot sauce) was poured on top, to add flavor to the eggs. "Bonzai!", I yelled as I ate the eggs. W. Pooh (AKA Winnie P.) |
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