I’ve decided that I’m in a good mood today. I woke up, threw on my Uggs, leashed the pup and headed outside for a walk. To my delight it wasn’t freezing, hence started the good day. I’ve got lots to do, including, figuring out what to make for the online bake sale over at Steph’s Bite by Bite on Friday, March 2nd. It’s soon! Anyone have any ideas? What would you want to eat if you were the buyer?
The online bake sale to help raise money for the Leukemia & Lymphoma Society, their goal is to raise $2,900. That’s pretty amazing, any little bit can help. So I want to make something irresistible! I need to get a move on.
On another note, I love the weekends. I get to clear my mind, and my fridge. Most of the time when I come up with dishes I’m actually going through my refrigerator picking and choosing ingredients that I think might go well together. I love making breakfast on Saturdays and Sundays, probably because I don’t have the choice during the week. I could eat breakfast all day long, I especially enjoy pancakes for dinner.
I’d say the weekends is when I’m most creative (mostly because I’m not at my snooze-fest of a job) and I was pretty excited about the simple yet insanely flavorful breakfast sandwich. This sandwich is one of those anytime-of-the-day, versatile sandwiches. The runny yolk adds just enough to the dish to not need any condiments, but the fried tomato makes this ordinary sandwich extra special. Cornmeal really seems to kick frying up a notch, don’t ‘cha think?
Sausage, Egg & Fried Tomato Breakfast Sandwich
by Lacy DeVeney
For the fried tomato:
1 tomato, sliced 1/4″ thick
1/2 cup flour
1 egg, beaten
1/2 cup corn meal
4 sausage patties
12 fresh parsley leaves, washed
4 potato slider rolls
In a saute pan heat 2-3 tablespoons canola oil.
Toast your potato slider rolls.
Dredge the tomato slices in flour (dusting off any excess), then egg, then finally coating it in corn meal and placing in the hot saute pan. Brown each side of the tomato, about 3 minutes on both sides or until a crispy golden brown. Place one on top of each bottom of slider roll.
Rinse saute pan, add sausage patties and brown over medium heat until cooked through fully, flipping half way through. About 4 minutes per side. Place cooked sausage patties on top of fried tomato.
In same pan, without wiping clean, fry each egg until whites are no longer translucent but yolks are still runny. Place fried egg on top of sausage patty.
Place about 3 parsley leaves on top of the egg and then top with other half of potato roll. Serve hot.