21 June 2007

Scrambled Egg Sandwich

Scrambled Egg Sandwich.
by Brent Evans

Two free range chicken eggs, no more than 5 days old. Chickens should get over half their lives running around outside.
So should we.
Melt a couple slices of sweet cream salted butter into an aged iron skillet that has never been washed with soap, just hot water and scouring. Put a flame under the skillet.
Slip some slices of bread into the toaster and get her cookin.
Bust open two eggs per person and mix em up in a bowl, and when the butter is melted and the skillet is well lubricated, pour in the eggs (some sophisticates may add sauteed chopped peppers, cilantro, onions, tomatoes, or whatever), and scramble em up.
Coat the toast with real mayonnaise – no substitutes. Plop scrambled eggs on a piece of toast, and top it off with gobs of Heinz Tomato Ketchup. Lettuce can add a delightfully crisp green accent. Add the other piece of toast on top, and you are ready to chow down.


laurel said...

Hehehe... For as long as I can remember, this was the only thing my dad could cook. Good thing it was this and not liver-and-onions, because Jonah and I just LOOOVED a good scrabled egg sandwich. To our profound joy we would be served with one for breakfast, lunch and dinner if my mom was out of town. Yummmm...

LaLaLaLeah said...

If my memory serves, I have only had the pleasure of eating a Brent-Made Egg Sandwhich just ONCE in my life. And it was amazing. I have definitely made them since, but none have tasted quite the same. Perhaps I used the wrong mayo. I vote for a Brent-Made Egg Sandwhich dinner party. Yes, the food will be good - but it's the fact that Brent would be preparing the meal that intrigues me most...

Nisa said...

Yeah! Brent-Made Egg Sandwich Party needs to get on the calendar, stat! Why have we not thought of this before?!