Recipe: egg and honey sandwiches
ingredients (don't worry, I explain below)
-bread
-eggs
-honey
-sliced Muenster cheese (or hell, a block of Muenster and you can slice it yourself! I don't really care)
-salt, pepper (to taste)
- OPTIONAL: sour cream or milk or whatever you like to put in your scrambled eggs for fluff
I've been promising for forever that I'm going to get some damn photos together and make a post for this, my specialty dish. Alas, my camera seems to have wandered off on its own/I have an inability to keep track of my possessions, so I'm just writing up how to make these, and I might add photos later.
SO. First off, I know. You saw that title, and you thought it sounded weird, and you weren't sure about it. Aries thought the same thing when I explained the concept to him, and now every time he's home he makes the most terrifying puppy dog faces until I make this for him, and then come the creepy orgasm faces. Trust me. They're good.
The hardest part of this recipe is time management, because ideally you want everything nice and hot at the same time. You don't want to get distracted by your eggs and let the cheese drip through your bread, and good god you don't want to get distracted by your toast and let the eggs burn. Ideally you want to get everything set up first, and then start cooking, and just remember you're cooking two different things. So long as you check on things, it'll be just fine.
You need some good sliced bread-- I'm really fond of the basic French or Italian bread from our grocery store, but I imagine it would work with sourdough or basic white bread or whatever you have. No promises on how the flavors would work with a really strongly flavored bread, though, 'cause I've never had it that way! I prefer bread that's about 3/4 inch thick, and I imagine with really thick-cut bread the bread taste might overpower the rest, but I'll leave that decision up to you guys.
So, you have your bread, and now you need some eggs, some sliced Muenster cheese, and some honey. I can't stress "Muenster" enough, because it's the mix of flavors between the egg, the honey, and the Muenster that makes this work.
So basically your goal is to end up with nice crunchy toast with melted Muenster on top, and nice fluffy scrambled eggs. Personally, my secret to amazing eggs has always been sour cream. You can't even taste the sour cream at the end, but oh my god, it fluffs them up so much and, from my experience, somehow makes them easier to cook/harder to fuck up. If you don't have sour cream, of course, milk also works. But if you don't have anything of the sort, fret not. It can work out beautifully with nothing but eggs.
I always throw the bread in our toaster oven, then start scrambling the eggs, then add the cheese on top of the bread when the eggs are almost done, so it has just enough time to melt. If you don't have a toaster oven, uhhh... I mean I guess you could toast the bread and then microwave the cheese on? Or toast one side in a pan and then flip it and stick the cheese on top? Or I guess use the oven? I'm afraid I've never really made this stuff without a toaster oven on hand. What I do know is that it doesn't taste right if the Muenster is merely warm. You want it past the stage where it looks like it has a wrinkly skin on it, and into the lighter colored ooey gooey melted stage. I always remove it from the toaster the second before the cheese is gonna run through the holes in the bread and make me have to clean the toaster. I find it's a pretty good way to time it.
So ideally, when you serve your toast is still hot, and so is your cheese, and so are your eggs. Now's the best part. Just drizzle some honey on the cheese toast (I'm fond of wildflower honey for this recipe, but any honey will work just fine), then heap on some scrambled eggs, add salt and pepper to taste, and enjoy! (I guess it's really more of an open-faced sandwich, isn't it?) The hot honey will be terribly drippy and get on your fingers, but that just makes it better. I'd cut the toast in half if the bread slices are really big, because otherwise it has a tendency to get moist from the honey and suddenly fold in the middle.
There are all manner of variations to this recipe, of course. If you're lucky enough to have some lime pickles (which are the most incredible thing ever, and have nothing to do with the citrus fruit-- they're made with pickling lime), you can omit the honey and add an irresponsible number of chilled pickles for some delicious crunch and the same sweetness! I've also omitted honey for sauteed garlic before, for a more savory dish, or used French onion dip instead. The most important part is bread + egg + Muenster. In fact, it really ought to be called "egg and honey and Muenster" sandwiches, but Aries is just too lazy to add those extra words in, and the name's kind of stuck.
These sandwiches are great on their own, but if you wanted something to go with it, I really love going from the hot melty sandwich to some cold, juicy fruit like strawberries or grapes or melon. The flavors of watermelon and melted Muenster are particularly goddamn fantastic together. (Speaking of which, try making a grilled cheese with tons of Muenster, cooked in hot butter, and eat it with cold chopped watermelon. It's incredible.)
And that's basically it! It's a really simple recipe that you can change in a million different ways, and it's really yummy! So, if you end up trying it, let me know! :D