A Dreamy Breakfast Sandwich
with Pecorino Fried Eggs and Garlicky Sun Dried Tomato Mayo
Hello my friends! You are getting a recipe newsletter two days in a row because I was very, very late in getting my regular Wednesday edition out (finally published Thursday night, phew), and now it’s already Friday, and I can introduce this breakfast banger!
I have been absolutely obsessed with these vegan sourdough English muffins called “Dam Good,” so I’ve been making breakfast sandwiches up the wazoo. I originally wanted to make a healthier Egg McMuffin-ish recipe — I even bought bacon and had plans to make a homemade pesto and do some fancy schmancy stuff. Ultimately, it just didn’t feel like the right recipe to feature. And, now that I’m thinking about it, that doesn’t even really sound like an Egg McMuffin… so I think I made the right choice in pivoting.
Instead, I decided to go a simpler route, a sammy with less steps and less ingredients but with the same gourmet feel. You just create a little fancy mayo situation by mixing together chopped sun dried tomatoes with mayo and garlic, and then you fry some eggs with grated Pecorino Romano and black pepper. The result is a meal you can make before work that tastes like you’re eating at a fancy restaurant.
Also, I mentioned this in my general newsletter yesterday, but my goal for this newsletter going into 2024 is CONVERSATION. I want this to feel like a space where we chat and communicate rather than me just sending emails out into the void. So feel free to reply to this email, leave a comment, chat with other members. I am going to set up the Substack chat feature too for my paid subscribers, so stay tuned for that as well!