By 300 Sandwiches
But I’m not going to sacrifice a good vegetable for the sake of soon-to-be marriage. Nope. Not going to do it.
With the tomato jam I made this weekend, I whipped up quick healthy egg and kale sandwiches for brunch not just because I wanted to piss off Mr. 300 Sandwiches. But more importantly, I planned to make a few flavors of homemade ice cream later that day and I didn’t want to feel too guilty about eating it. Greens on a thin whole wheat pita with a fried egg and the jam. Filling and healthy. And it left room in my belly for creamy homemade truffle ice cream. More on that later.
For E, I omitted the kale since he’s delegated the vegetable to the Forbidden Foods list. “So you just want eggs and tomato jam on yours?” I asked E.
Man, live a little. Life is short. Eat the kale. And the ice cream. Maybe together? I should try that flavor in my ice cream maker. Anybody made kale ice cream lately?
1 small pita
1 egg, fried
1 cup chopped kale
2 cloves garlic, minced
1 teaspoon grated parmesan cheese
1 tablespoon olive oil
2 tablespoons tomato jam
salt and pepper to taste
Sauté kale in olive oil and garlic. Fry egg. Cut pita in half and toast. Smear tomato jam on one side of pita, then stack kale, then eggs. Sprinkle salt, pepper and parmesan cheese on the egg. Smear more jam on the other side of bread and stack on top of eggs and kale. Serve.