egg | Kiwi + Peach

If you’re thinking posting this week has been sporadic then you’d be right. Remember when I said that I thought we were on the mend? Well that only appears to have been half correct. I am much better. The Kiwi on the other hand got much, much worse. Between doctor’s appointments, pharmacy runs, working on the re-design that I really want to go live before Oktoberfest begins and trying to convince the Kiwi that he really must eat something, I’ve been on the struggle bus.

Something that makes all of this easier? Eggs. The Kiwi won’t eat much, but he’ll eat eggs. Needless to say, there have been a number of different egg combos whipped up in the kitchen this week, but the favorite has been this one.

Sautéed Tomato and Garlic Fried Egg with Gorgonzola | kiwi+peach

Sautéed Tomato and Garlic Fried Egg with Gorgonzola

olive oil
1 tomato, cubed
1 clove of garlic, pressed or minced
2 eggs
2 ounces gorgonzola, crumbled
2 large crackers or a piece of toast
basil optional

Start heating your pan on medium high heat. When it’s starting to get hot, add your oil and wait a quick minute for it to heat up too. Cube your tomato and prep your clove of garlic to press. When the oil is hot, add the tomatoes and press your garlic. Give it all a stir and leave it to cook for a couple minutes.

Push the tomatoes to the side and crack your eggs into the pan. Sprinkle them with a bit of salt and pepper then let them cook on one side for about 2-3 minutes or until the whites are looking pretty firm. Very carefully {you don’t want to break the yolk!} flip them. I’m a runny yolk fan, so I tend to only leave it on this side for 45 seconds to a minute, but you be the judge.

Transfer the egg to the cracker then top with the sautéed tomato and garlic, gorgonzola crumbles, and, if you’re so inclined, a bit of basil.

Sautéed Tomato and Garlic Fried Egg with Gorgonzola | kiwi+peach

Today was mad crazy for me. Most days I really look forward to cooking dinner. My evenings in the kitchen are my me time, and I love that I get to create something everyday. But we all have off days. Today was one of those days. I needed something quick and easy that required minimal brainpower because it’s Friday and I’m running on severe sleep deprivation. Today’s recipe is the perfect dinner for a busy day, and, bonus, you probably already have all of the ingredients in your fridge.

Fried Egg BLT

The Goods
4 slices of bacon
2 eggs
1 tomato, sliced
2 lettuce leaves
2 buns

The Dijonniase
2 Tbsp mayo
1 tsp whole grain sweet mustard
1 tsp whole grain spicy mustard
pinch of salt and pepper

Fry the bacon on medium heat. If you can get maple or peppercorn bacon, do it! It’s super tasty. Since the only bacon we can get here in Munich seems to be the basic stuff {or in large chunk form}, I always add a couple of grinds of pepper and a bit of maple syrup to the pan when I’m cooking the bacon, but I’ll leave that to your discretion.

While the bacon is cooking, prep for the rest of the sandwich. Slice your tomato, grab your leaves of lettuce, slice the bread, and make your dijonnaise.

We don’t use dijonnaise very often, so there really is no point in taking up valuable space in our tiny fridge with a jar of it—especially since it is just a combo of mayo and mustard, which we are going to have in the fridge anyway. You can whip this up in a fraction of a minute. Promise. Just mix it all together.

When the bacon is done, set it to the side and get to frying your eggs. The bacon grease should be enough for your eggs not to stick, but if you want to add a bit of olive oil to be on the safe side go for it. Crack your eggs into the pan and let them cook until the bottom is pretty solid. Carefully flip them over. The goal is to not break the yolk. Depending on how you like your yolk {runny, completely done, etc.} cook them for a bit more. I like mine runny so I usually only do about 30-45 seconds on that side.

When your eggs are done, its time to build your sandwich. Spread the dijonaise on both sides of the bun and layer up your goodies. On days like this I serve it with salt and vinegar potato chips {my weakness} and tell myself we have enough veggies on the sandwich. If you’re feeling ambitious, whip up some sweet potato fries or green beans.