Cheddar tomato sandwhich

Lunch time is sammich time here at the Zen household. By household, I mean the small collection of rooms I triple lock against the crazy neighbours and homeless people of the outside world. Today's version is a classic old cheddar and tomato sandwhich with arugula and pesto. Pile them onto lightly toasted multi-grain bread from the local bakery and it will look like this:

Simple, quick (under 5 minutes), and delicious. 

Avocado Egg & Salad with Braid Roll

Salad:
Spinach
Arugula
1 Tomato
1/2 Avocado

1/2 Avocado
1 Egg
salt and pepper

Dressing:
1 teaspoon of pesto (see earlier post)
1 teaspoon of cider vinegar
1/2 teaspoon olive oil
salt and pepper 

Preheat oven to 350F. Halve avocado unevenly. Crack an egg into large half of the avocado, put in oven until egg is cooked, about 15 minutes (broil for colour if desired). Cube rest of avocado and toss with greens in pesto dressing. Wedge the tomatoes and put on top. Eat salad, spread avocado egg thing on braid roll, enjoy.

Pretty good and healthy lunch. I'm not sure I'll do the egg avocado thing again. It wasn't bad, but I prefer avocado raw.

Stacked Brunch

I'm not quite sure what to call this. Maybe you can help me out in the comments. It is my take on eggs florentine but without the poached egg, spinach, hollandaise sauce, or english muffin. Instead, I used portabella mushrooms, tomatoes, parmesan cheese, and a broiled egg.

2 portabella mushroom caps
2 eggs
1 small vine tomato, thickly sliced
1/4C parmesan, grated
2 pieces rye toast

Preheat oven to 400F. In an oiled pan, roast the mushroom caps for a few minutes while you prepare the other ingredients. When slightly softened, remove from the oven. Crack the eggs into the mushroom caps, top with salt, pepper, and cheese. Add sliced tomatoes to the pan.

Broil until cheese browns. Remove tomatoes to cover toast. Top with mushroom caps, serve immediately, eat and enjoy.

This was pretty delicious. The mushrooms had that perfect fleshy feel to them without being mushy or rubbery and the tomatoes were juicy. The parmesan was, well, you can always use a little more parmesan. The yolk was still a bit runny, though I would have liked it a bit more so. This would work better on an english muffin, but I enjoyed the earthy caraway rye bread. Tell me you don't want to tear into this for breakfast tomorrow: