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!

Kohlrabi Pasta with Creamy Cheese Sauce

My first introduction to kohlrabi was roughly three years ago in the kitchen of my oldest friend’s childhood home. Growing up on a well-known dairy farm in Northwestern Connecticut, I always knew I’d eat well when hanging out with the Freunds. This visit was no exception. While hanging out with my friend Amanda, her younger sister Rachel prepped vegetables and fruits to pass through their new juicer. On the other side of the juicer, other plant-based appitizers were prepped. Of course, with Freund’s Farm being a proud “Farm Family” associated with Cabot, you can guess what kind of cheese we had on the table. I saw Amanda and Rachel eating slices of cheddar with slices of kohlrabi, akin to cheese and crackers. I was certainly curious, so I gave it a shot. I fell in love! The juicy crunch and relatively bland flavor of the kolhrabi paired perfectly with the sharp cheddar.

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Yes, this following photo is from three years ago, when Seek Satiation was merely a Twitter feed (which still exists, of course). I used to post occasional food porn on there when I felt I was spamming my friends’ Facebook feeds with too much deliciousness. Please note the artsy use of a jar top and the lack of focus on the actual cheese and kohlrabi:

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Admittedly, I kind of forgot about kolhrabi until this summer, and I now can’t seem to escape it! One, it’s always at my local greenmarket in Inwood. Two, I am in love with the way that Ali from Insprialized has turned another vegetable into yet another type of pasta. Her recipe for Creamy Corn Kohlrabi Pasta, which is delicious by the way, was definitely the inspiration for how to cook these noodles; admittedly, her version is much healthier than what I’m about to offer. 😉

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I still remember how well the cheddar melded with the vegetable, so I thought that making a “mac and cheese”, of sorts, would really work well.

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Lo and behold, it definitely did! (Well, if I can offer my own humble opinion, that is…)

Kohlrabi Pasta with Creamy Cheese Sauce
(Inspired by Inspiralized’s Recipe for Creamy Corn Kohlrabi Pasta)
(Makes 2 – 3 servings)

Ingredients:

– 2 medium kolhrabi or 1 large kohlrabi, peeled
– 1 tablespoon olive oil
– 1 tablespoon all-purpose flour
– 2 tablespoons butter
– 1/3 cup milk
– 4 ounces shredded sharp cheddar cheese or 3 ounces shredded sharp cheddar cheese with 1 ounce Parmesan cheese
– Salt & pepper, to taste
– A few generous shakes of garlic powder (optional)
– A few sprigs of parsley, washed and minced (optional, for garnish)

Before We Get Started…

– A spiralizer is required for this recipe to create the kohlrabi pasta.

– Though so many meals make good leftovers, this is a dish best consumed immediately. It doesn’t save well once the cheese sauce is added. Conversely, if you have leftover kohlrabi noodles, those save well in a plastic bag for about 3 – 4 days.

– It is fine if you use a more mild cheddar for this recipe, but the sharp cheddar really makes the flavor pop against the more cruciferous taste of the kohlrabi.

Directions:

1.) Set your spiralizer up with Blade C, or the blade with the thinnest output (for your average sprializer, this blade has smallest triangular openings). Spiralize kolhrabi(s). Trim / cut noodles.

2.) In a large skillet, heat olive oil over medium-high heat. Add kohlrabi and cook for approximately 5 minutes, tossing occasionally, until preferred doneness. Add salt & pepper to taste. Set aside.

3.) Place saucepan over medium heat; add butter and slowly melt. Once melted, add flour. Whisk for approximately 2 – 3 minutes to create a roux; once flour and butter are combined, add milk and whisk. Bring mixture to a slow boil. Once bubbles begin to break the surface, add cheese and stir quickly to incorporate. Remove cheese sauce from heat. Add garlic powder, if desired.

4.) Pour cheese sauce over kohlrabi and toss until coated. Top with parsley, if desired. Divide and serve immediately.

Classic Mac & Cheese

There is little in this world that I find more comforting than a hot bowl of macaroni and cheese. Long gone are the days of neon-yellow Kraft Macaroni & Cheese Spirals, for I no longer have the “Blue Box Blues“. As much I love a box of Annie’s in a pinch, all of these boxed mac and cheeses are loaded with sodium, regardless. (How I’d come home from school in my teenage years and down an entire box without exploding is still beyond me…) Of course, like many, I love to experiment with different cheeses, noodles, vegetables, and methods when it comes to mac and cheese creation. Still, in my opinion, it’s the simplest method that works the best for me. In just an extra five minutes compared to ripping open a box of dried noodles and questionable powder in a packet, you can make a perfectly satisfying bowl of mac and cheese with the full knowledge of what ingredients you’ve put into it.

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Slate counter top and old metal measuring cups. Instagram ready! 

Classic Mac & Cheese
(Serves Two if you’re generous, Serves One if you’re selfish)

Ingredients:
– 1 cup dried pasta of choice (I prefer a whole-wheat elbow or rotini pasta)
– 1 tablespoon all-purpose flour
– 2 tablespoons salted butter
– 1/3 cup milk
– 4 ounces shredded cheese (I prefer 3 ounces of sharp cheddar with an ounce of Colby Jack; feel free to switch it up!)
-A few generous shakes of garlic powder (optional)

Before We Get Started…

This recipe involves making a roux, since you’ll essentially be making a Béchamel sauce. Some rouxs can be made darker than others, but we’re making a simple white roux in this case. Make it with a whisk, if possible, but I find it just as good to use a fork to mix a roux.

…and if you don’t have a clue what I’m talking about when I say “roux”, this is a pretty good introduction.

Directions:

1.) Fill saucepan with water and bring to boil; cook pasta according to directions on box. Drain when finished, rinse, and set aside.

2.) Place additional saucepan over medium heat; add butter and slowly melt. Once melted, add flour. Whisk for approximately 2 – 3 minutes to create a roux ; once flour and butter are combined, add milk and whisk. Bring mixture to a slow boil. Once bubbles begin to break the surface, add cheese and stir quickly to form cheese sauce. Remove from heat. Add garlic powder, if desired. Add pasta and stir.

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My future, and I’m okay with this.