Hope you guys had an amazing weekend!!! Mine was pretty decent. A little bit of work, play, and of course food.
Which of course brings me to this spectacular meal.
You know those times when you can eat anything even if it tastes like cardboard, just because you’re so damn hungry. I especially love to hear the stories about cereal or peanut butter sandwich for dinner because you’re too damn tired. Been there done that. My hunger and lazy issue was in full gear yesterday.
I was going to do take out, but… I’m cheap. And that would have taken even MORE time! So I took matters into my own hands. I got some of last weeks produce (two weeks old if we are being honest) and got to using some will-be-going-bad-soon cheese, mixed with a fresh loaf of bread from whole foods and some cilantro. Local bread, local eggs, local cheese. BAM!!!
- 2 handfuls cremini mushroom, sliced
- 1 small red onion, sliced
- 2 garlic cloves, sliced
- oil (safflower is best)
- 1 egg
- 1 loaf/roll of fresh bread
- 1 block of fresh goat cheese
- fresh cilantro
- sea salt (my favorite is himalayan)
Over medium heat, add about a tablespoon or two of oil in the pan. Place onions first and sweat out for about 3-5 minutes. While waiting prep your bread on the plate. Cut in half or break apart. I love imperfection, so I tear it. Once soft and translucent add garlic and mushrooms. Season with salt and transfer on top of the bread when done. In the same pan, add a bit more oil. Crack your egg and put right on top. Let it sizzle and begin to cook and brown around the edges. Flip over, and let it cook for about 30 seconds. Transfer onto cooked veggies. Crumble goat cheese ontop. Garnish with a plethora of cilantro. With an helping of sea salt, you’re good to go!
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