I’ve got a fridge full of them,’you?
Today’s Foodie Tuesday entry offers up a quick and simple, kind, easy twist on the soggy mush of bad-egg-salad-on-soggy-white-bread: a sliced hard boiled egg with provolone, a tomato slice, sprouts, and herbed mayo on a lightly toasted English muffin. It’s brought to you by kokomama and inspired by a breakfast she noshed when working at a cafe in college.
Substitution ideas abound: no provolone in the fridge? Try havarti; tomatoes are all gone? Soak and mince sundried tomatoes, or use the marinated-in-a-jar kind. No sprouts? Any greens would probably work well, and I think I might make use of the dandelion greens in my back yard.
Note to all you Lunchsense users: this shows off several features of your lunchbox, one obvious and one not so much. The obvious one is that the ice pack will keep this egg and mayo-laden treat fresh and cool for hours; the lesser-known (but no less valuable) feature is that since the food containers hold a sandwich in the same orientation as when it’s sitting on a plate, the sandwich guts don’t slide out from between the bread slices on your way to work. Lunch looks just as good when you open up the containers as when you made the lunch.
Next up: a healthy, refreshing sandwich that makes use of all the leftover jelly beans.
Ha, I wish.