Friday, July 16, 2010

Monte's Tortilla Egg Sandwich

It's hot outside, which is unusual for our neck-of-the-woods. Lots of people are leaving Denver (supposed to be 100 tomorrow - we're always 10 degrees cooler) for the mountains for the weekend! I've been sitting out on our back deck at the umbrella table reading, drinking iced tea I sweeten with a few drops of Agave Nectar, which has a low glycemic index in comparison to sugar!. Until supper, Monte and me usually eat separate. Sometimes he goes directly into his office upon waking ... since he works at home, he's coming and going around the house and eating at varying times than me. While I was resetting the sprinkler for the veggie garden, he brought his creation out for me to take a bite of ... and proceeded to email Travis and Sarah and me his recipe, with a picture of the seasoning he used taken with his iPhone. So I just made it for my lunch and took a picture.

From the guests we had the other night we've got leftover flour tortillas. I think we primarily stay Costco members for their uncooked flour tortillas. I know ... some of you will say, "but you grind your own flour and make everything from scratch with it!". If I'm going to make tortillas from scratch, I'll do corn tortillas. We use these for our many guest meals and Tostada Egg (in my cookbook and I'll post here someday). So many high school and college kids end up around here (I have posts from my old blog called "Velveteen House" [-click that phrase if you want to read it]), especially over school breaks, I never know who might have spent the night till mid morning. And I often do Tostada Eggs when they're around - they like them, cut in wedges, dipped in salsa. And an easy on-the-go meal to grab.

-Heat small skillet for cooking one egg.
-Fold cooked flour tortilla and toast in toaster (watch closely).
-As Monte said, "break egg yoke and shape to fit half of a tortilla."
-Sprinkle on Chef Prudhommes' Magic Italian Seasoning (I get this from Costco too).
-Flip egg till desired doneness
-Spread a bit of mayo inside toasted tortilla
-Slip egg inside.

I did. Along with an avacado half with fresh sqeezed lime juice.

You'll see in the picture a fork. I didn't need the fork - cuz of course we pick it up to eat. But it reminded me of the many times we've had Norwegians here for geology meetings. Unless they copy us, they'd eat it with a fork and knife as they also do with sandwiches, and everything. Monte and me have gotten used to keeping our fork in our left hand for eating along with a knife in the right hand, as do Europeans.

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