Cheesy Scrambled Egg & Tomato Sandwich

For the first half of this pandemic, my daily lunch was usually a cheese quesadilla, smothered in salsa and topped with a fried egg. I determined that salsa counts as a serving of vegetables in these trying times.

Now as we’re fully into summer – hello there, July! You snuck up out of nowhere! – I’ve transitioned from that lunch into cheesy scrambled eggs with a side of summer sautéed veggies, such as zucchini, yellow squash, or tomatoes. On those days I need a few extra carbs in my belly, I’ll whip up this adorable little sandwich that is oh – so – satisfying!

Cheesy Scrambled Egg & Tomato Sandwich
Cheesy Scrambled Egg & Tomato Sandwich

Recently, I linked up with the fine folks at NYC Bakery Direct by the Bread Gal Bakery, and NYC-area woman-owned company. Once a wholesale provider to many institutions such as NYU, The Plaza Hotel, and Barclays Center, they are now providing direct – to – customer baked goods! Their simple and slightly sweet brioche buns make a perfect vessel for these savory cheddary eggs, with that thick slice of tomato in the middle providing a juicy bite. (P.S.: Keep an eye out for a full review of the many products I tried from NYC Bakery Direct later next week!)

I have to laugh a little bit at my sudden love of scrambled eggs: I was very adverse to them for, well, roughly the past 30 years. My mom said I used to love them as a kid, but soon became disgusted by them. As with most things with life, adding cheese to them makes them palatable.

(Note – Bread used in this recipe was provided for a paid partnership with NYC Bakery Direct. All opinions are my own!)

Cheesy Scrambled Egg & Tomato Sandwich

Cheesy Scrambled Egg & Tomato Sandwich

Ingredients:

  • 2 eggs
  • 3 ounces cheddar cheese (2 oz. finely shredded [for scrambled eggs), 1 oz. medium shredded [for topping sandwich])
  • Splash of milk (optional, but highly recommended)
  • 1 tablespoon butter (I’ll leave salted or unsalted up to you!)
  • 1 thick slice of tomato
  • Bread of choice (This is great served on a brioche roll, but also excellent on an English muffin!)

Directions:

1.) In a medium-sized bowl, whisk together eggs, 2 oz. of finely shredded cheddar cheese, and splash of milk until evenly combined.

2.) In a large frying pan, slowly melt butter over medium-low heat. Once melted, add scrambled egg mixture. Allow to sit for 30 seconds, untouched. Using a spatula, slowly stir eggs until curds start to form; keep gently stirring eggs until almost cooked through. Remove from heat, as they will continue to cook from the residual pan heat.

3.) Arrange sandwich on bread as follows: 1/2 of the scrambled eggs, layer of tomato, 1/2 scrambled eggs, and top with the remaining 1 oz. of cheese. Enjoy!

Mini Blackberry Waffles

A few years ago, I received a donut pan for my birthday. Last year, my friend and former neighbor @allisonkimchi passed along another donut pan to me…and let’s not forget the two mini-donut pans I inherited, as well!

As this pandemic took hold, time spent at home turned into time spent in the kitchen. Though I’m not a huge sweets person, making homemade baked donuts satisfied any dessert craving I had. They’re so simple to whip up!

Well…I made too many donuts in the span of a month. I’m not sure if I ever want to see another donut again.

So now I’m hopping on the mini-waffle bandwagon!

Mini Blackberry Waffles, with a few ol’ fashioned regular mini-waffles in the mix.

Let us see how long it takes until I get sick of making multiple iterations of this. 😆

I received this Dash Mini Waffle Maker a few years ago at work during a very cutthroaty Cutthroat Santa years ago. I’ve gotta say, I’m quite impressed with its output! The waffles come out incredibly light and fluffy with the slightest crisp on the exterior.

Mini Blackberry Waffles

Mini Blackberry Waffles

(Makes 8 waffles)

Ingredients:

  • 1 cup flour
  • 2 teaspoons baking soda
  • 1 tablespoon sugar
  • 1/4 teaspoon salt
  • 2 tablespoons melted butter or vegetable oil
  • 1 cup milk
  • 1 egg
  • 1 teaspoon vanilla
  • 3/4 cup blackberries, roughly chopped

Directions:

1.) Turn on waffle iron to heat.

2.) In a large bowl, sift together flour, baking soda, sugar, and salt.

3.) If using butter, melt. Add milk, butter (or oil), milk, egg, and vanilla to dry ingredients, and mix to combine. Fold in blackberries until thoroughly incorporated.

4.) Lightly spray waffle iron with non-stick spray. Spoon 1/4 cup of waffle batter into waffle iron and close; cook waffle for approximately 1 minute or until it starts to turn a light golden brown. (Batter may be a slight blue color due to the blackberry juices!)

5.) Transfer waffles to a cooling rack; leaving them on a plate will cause condensation beneath, resulting in a soggy bottom!

6.) Freshly-made waffles can be quickly reheated in a toaster for two minutes or microwave for 10 seconds. If you have leftovers, wrap tightly in plastic wrap and place in an airtight container in your freezer. To reheat, turn oven to 350 degrees, unwrap and place on a parchment paper-lined baking sheet, and heat up for 10 minutes.

Peanut Butter Blueberry Overnight Oats

Peanut Butter Blueberry Overnight Oats

Ugh, I know, this recipe is familiar (I’ve done this…AND this…in the past) and this genre of oat-based creations is a trifle overdone.

Truth: This recipe post was supposed to be my version of Spaghetti al Limone. I was looking through all of the photos I took of it last weekend and shook my head in defeat as I softly muttered, “…nope…nope…nope…nope…” Honestly, not one photo of the bunch was worthy of posting. The lighting on the day I took the photos of the dish was okay, but most photos turned out blurry. In addition, most looked awkward in plating / presentation.

The upside? I guess I’ll have to make…and eat…another batch of Spaghetti al Limone soon! There are certainly worse calamities to deal with in this wacky world of ours.

Peanut Butter Blueberry Overnight Oats

So…here’s a filler recipe. My opening sentence may make it seem as though I’m knocking overnight oats on the whole. I’m not. This recipe is my life saver and delicious to boot!  I doubled it last week, brought it to work, and had breakfast for two days!

After years of experimentation, I find that a nice healthy glob of peanut butter is what makes my overnight oats the most palatable and satiating. Yogurt makes them pasty, in my multiple experiences; peanut butter keeps ’em creamy.

Peanut Butter Blueberry Overnight Oats

If y’all catch me trying to post another blueberry and oat amalgamation in the future, please stop me from myself. Ha! I think I’ve reached my quota for this blog. 😉

Peanut Butter Blueberry Overnight Oats
(Serves 1)

Ingredients:

– 1 cup old-fashioned rolled oats
– 1/2 cup milk of choice (dairy or non-dairy)
– 1/4 cup fresh blueberries
– 1 teaspoon honey (or sweetener of choice; omit honey if vegan)
– 1 tablespoon peanut butter (or other nut butter)
– 1 teaspoon vanilla extract
– 2 hearty dashes of ground cinnamon

Before We Get Started…

– If your peanut butter is too hard or creamy, microwave it until softened.

Directions:

1.) Combine all ingredients in a bowl and mix until combined. Transfer to container of choice and place in refrigerator. Allow to sit for at least 4 hours, preferably overnight. Oats will stay edible for up to three days.