Monday Munchies: Making eggs ‘n toast fancy
So this Monday Munchies recipe will probably be the easiest I’ll post this summer, assuming you know how to crack an egg. This recipe is good for breakfast, lunch, brunch, or even dinner because, let’s face it, the average college meal doesn’t get too fancy anyways. This recipe makes one serving, and should take about 15 minutes. It’s perfect for those busy nights when eating dinner is a study break.
I’m pretty much just going to top eggs and toast with some sprouts and tomato (it tastes better than you think) just in case you didn’t know how to cook scrambled eggs. This recipe even helps you get some nutrition without paying a ton for veggies. And in college, you have to take whatever nutrition you can get. No, a diet of espresso and Corp bagels is not considered balanced. I’ll write a few other ideas for changing up your eggs and toast at the bottom of this post.
- 2 to 3 eggs
- 2 or so slices of bread
- butter (or healthy alternative)
- alfalfa sprouts
- tomato (sliced)
These first few steps are pretty complicated, so pay attention, kids: put the bread in a toaster (don’t forget it) and heat up a pan (medium or medium high) for the eggs. Coat the pan with butter. Crack the eggs into a bowl and whisk them or scramble them in the pan while they cook. Once they’ve become solid you can take them off the heat. Congratulations, you are now a functioning human being who can cook eggs!
Now for the fun and still easy part: butter the toast, put the eggs on top, put some tomato slices on that, then sprinkle some alfafa sprouts on top.
If you hate the idea of alfalfa sprouts, here a few alternatives for your eggs:
- creamed swiss cheese with a tiny dash of curry or turmeric (or your spices of choice)
- corn tortilla to replace the toast with salsa; add chorizo if you feel adventurous
- chorizo and small chunks of manchego cheese
- make it Greek with your choice of feta, tomatoes, spinach, olives, cucumber, etc.
- smoked salmon and dill
- saute onion, mushrooms, garlic, and spinach in the pan before adding eggs
- make it Spanish with chunks of potato and onion
- blue food coloring and bits of ham for green eggs and ham
Photo: Isabel Echarte/Georgetown Voice