Breakfast Sandwich

Brunch In A Bun

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I had a short work day this morning, got home and created this beautiful monstrosity; a roast beef breakfast sandwich with a sunny side up egg, bacon, smoked bleu cheese and caramelized onions in between some onion chewbacca bread. I’m even thinking of making another one tomorrow. I was happy with the results, given I didn’t even follow a recipe. It was just something that sounded good to sit down and enjoy before powering off onto other things on my to-do list.

Haven’t had a chance to post a good food post in awhile, usually due to my work schedule or just really shitty lighting when I go to actually make my breakfast. At least the planets aligned today so that I could take a snap of some premium slop.

Transforming leftover breakfast into more breakfast

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I took the last of yesterday’s breakfast bake and turned it into an egg, ham and turkey cheese breakfast sandwich to power me through the day, mainly getting things in line for another week in the hole, and making some blog posts ahead of time to auto post over the next couple of days, as I plan to be very busy with real life stuff and a couple other things. I also made a few yogurt parfaits. I have a nice cherry matcha parfait to look forward to tomorrow. I threw together some vanilla yogurt, matcha, chopped frozen cherries, some maraschino cherry juice, and some pulverized oats with crunchy honey almond and fruit granola.

Open Thread!

New kinda breakfast sandwich

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You can have a meatless breakfast and still come through satisfied. I took some leftover produce and ingredients from my Thai dinner the other night and whipped together a breakfast sandwich. I mixed together a scrambled egg mix that consisted of 4 eggs, a pinch of salt, some grindings of pepper, some grindings of shichimi togarashi (Japanese pepper spice), red pepper flakes, fresh cilantro, fresh grated ginger and some green onion. Before adding it to the pan I sauteed a purple shallot with some chopped ginger and deli red peppers (for added color) in salt, pepper, more shichimi and some lime juice. Then I stuck it between two slices of bread with some swiss cheese and sweet red pepper sauce (which also has a butt load of ginger) and I fried it like a typical grilled cheese. I was beyond impressed with the results, it was packed with the right amount of flavor, and meshed well with the cheese and the bread. How can you say no to that ooey gooey mess? I even made up enough for a breakfast wrap tomorrow.