I got this "recipe" - I hesitate to say "recipe", because an egg sandwich seems like it would be an almost intuitive, commonplace thing for anyone who likes to eat to make, but I have to admit I like reading variations on it, of which this is one; this came from the magazine "Cooking Light" - it involved white wine, fried shallots, beefsteak tomatoes and baby portabella mushrooms. The two round patties at 12 o'clock are vegetarian sausage patties - but oh my do they taste like meat; my husband raves about them. That's his plate - a satisifying, meat-like breakfast.
Another view of the sandwich - I used organic Omega 3 eggs; just trying to keep the health-ball rolling.
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