Thursday, February 21, 2013
My Idea of Fast Food #4
Today was one harried day, booked solid and punctuated by a sputtering car that couldn't be driven home and gifted wagyu ground beef that I had foolishly allowed to become of questionable safety. My precious dinner, that restorative of my soul planned with loving care, was threatened.
Then I remembered a good trick for times like these: the Italian egg sandwich.
I found it on some strand of the world wide web attributed to Giada De Laurentiis. She's way too beautiful to be credible. Her super easy open-face sandwich is far more approachable. Especially speedy and useful with leftovers around the house. A slice of crusty bread, a bit of tomato sauce, a near-rind of Parmigiano, a clove of garlic. Odds and ends really, that become the stars of the plate when introduced to an olive oil-fried egg.
With some dressed greens on the side, a balanced and satisfying meal is on the table in 15 minutes or less. Now that's real fast food. Or real food, fast. Good red wine and snappy chocolate only made it better.
The car will have to be towed and possibly expensively fixed. I have to be out of town all day tomorrow if the impending ice storm doesn't imprison us. Saturday is claimed. All of no consequence when a good dinner was on the table, and I had my love with whom to share it. Sitting down to a good meal in a snug, warm house, I was happy anyway. And quickly.
Italian Egg Sandwich
Adapted from Giada De Laurentiis
2 teaspoons olive oil
1 large egg
Salt and pepper
1 slice rustic white bread, 1/2 inch thick
1 garlic clove, cut
1 tablespoon grated Parmigiano
1/4 cup tomato or marinara sauce
Heat the oil in a small heavy skillet over medium heat. Crack the egg into the skillet. Cover and cook until the white is firm and the yolk is almost set, about 4 minutes. Season with salt and pepper.
Meanwhile. toast the bread until golden brown. Rub the cut clove of garlic over the toast. Sprinkle with most of the Parmigiano. Spoon the tomato sauce over the Parmigiano. Top with the egg. Sprinkle remaining Parmigiano over the egg. Plate and serve.