I’m So Egg-citedMarch 14, 2011
And apparently I just can’t hide it. I think Better Homes and Gardens magazine is in cahoots with the Egg Council. Their mission? To create awesome egg recipes, apparently. For the second time in as many weeks, we present a delicious egg-based creation from that publication. This one features a new, healthy twist on the egg sandwich. Normally an “egg-wich” consists of egg, cheese, and meat of some sort. It’s very filling, very unhealthy, and unfortunately, very tasty. This version is light and healthy, and amazingly, also very tasty. The semi-pickled carrots and onion match great with the egg, and the soft baguette provides a comfortable nest for the ingredients. We also thought the cilantro garnish added terrific flavor. Serve with some veggie chips and it’s a delicious, healthy brunch, lunch, or dinner. Enjoy!
Egg Sandwich with Sweet-Sour Carrots and Onions
¼ cup white wine vinegar
2 tsp. sugar
1 tsp. chili powder
1 medium carrot, cut in very thin strips
½ cup thin onion wedges
1 baguette, cut crosswise into 4 sections
1 tbsp. olive oil
Fresh cilantro sprigs and/or parsley sprigs
In a bowl stir together vinegar, sugar, 1 teaspoon salt, and chili powder until sugar is dissolved. stir in carrot and onion. Cover; set aside. Cut baguette sections in half horizontally; set aside. In small bowl beat together eggs and a pinch of salt. In a 12-inch skillet, heat oil over medium-high heat. Add eggs. Cook, without stirring, 1 to 2 minutes or until set. Divide egg into four pieces. Place an egg portion on bottom half of baguette sections, folding to fit. Top with drained carrot mixture and cilantro. Eat!