Today’s the day to have foods served inside other foods! Eggs inside toast, bananas inside buns, and cheese and spinach inside layers of noodles! Forgive me for the lunch “recipe” — Thursdays are busy days and I’m on the go all day long, so I needed a quick lunch that would be easy to take with me. Plus, I’ve always wanted to try Ariel’s Pee-Wee Herman-approved banana dog. (“Viral banana dog” is a great band name, btw.)
Remember our April patron Jackie? She shared with me her easy go-to lasagne recipe for din-din.
Let’s start putting foods inside other foods…
Breakfast: Egg in a hole
- 1 sourdough or rye bread
- a glass that has a diameter of approximately 3 inches
- 1 egg
- salted butter
- olive oil
- herbs: basil, chives, or parsley (whatever you have around)
- Take the glass and use it to cut out a circle (like a cookie cutter) of the middle of the sourdough
- On a non-stick skillet, heat a little less than one tablespoon of butter in the “middle” of a skillet — don’t swish it around, just let it melt
- Take the bread, rub one side in the butter and let it sit on the skillet
- Take a dab of butter and melt it next to it, and then lay circle of bread on that dab of butter
- Let the bottom of the toast get toasty and then flip over both pieces
- Take a little dab of butter and put it inside the hole on the pan to melt
- Crack the egg directly into the hole
- Sprinkle the egg with salt and cracked pepper
- Take a lid and cover so that the steam cooks the egg a little bit — for like a minute, or until all the clear part of the egg has turned to white. Or shift the pan off of the heat a little.
- Take the lid off, and with a spatula, try to make sure the egg toast is one unit, then spatula it onto your plate with your little toast circle
- Take olive oil and drizzle a little bit on top, like a restaurant does, and sprinkle with a little bit of salt, add your herbs of choice, and enjoy
Lunch: Peanut butter and jelly banana dog
- Hot dog bun
- Peanut butter
- Jelly (optional)
- Slather peanut butter inside the hot dog bun
- Add jelly if you’d like
- Plop in the banana
Jackie’s easy lasagna
Maybe it sounds intimidating, but this recipe is one of my secret weapons.
Using no-boil noodles, pre-grated cheese (I just use mozzarella instead of Fontina on top), and pre-made sauce makes it really simple; there’s just a little bit of mixing things in a bowl, like the cheese layer and the spinach layer (and I use fresh spinach, so I steam it a bit until it wilts/gets kinda mushy) and then making the layers before you put it in the oven. The other key is making sure to cover all the noodle area with sauce to prevent burning.