By 300 Sandwiches
When you are running late for your out of town excursion and you will not be satisfied with a bag of Funyuns or a hot dog from the Gulf station on exit 73 again, you need to make a quick snack before you hit the road.
E and I went to the Hamptons this weekend to enjoy the last few beach days of the season. We left on Saturday morning, after we got our household errands finished. Naturally, because I’m me, I took a bit longer at the gym and cleaning the floors and, wait, I really should clean out that filing cabinet I’ve been meaning to reorganize….
And then I got hungry.
Food. Now. What can I make? There’s an avocado. Tomato. Zucchini. Eggs. Yum. Open faced egg sandwiches. All made in two pots, so less mess when you’re racing to get out of the house.
I had a half hour to cook, eat, and go. I know E doesn’t like zucchini, but I love it and was not going to let summer go by without eatings some. I sautéed the vegetables on the stove quickly, fried an egg, toasted some bread, and boom. Forbidden Sandwich #8. But since my man had to eat, too, I made him a version without the zucchini.
These made an easy pre-road trip meal for two, and E and I still left the house in good enough time to have us out east while the sun was still high.
bread (a nice thick whole wheat will work)
1 avocado, mashed
1 cup cherry tomatoes
1/2 zucchini, sliced thinly
1 handful parsley, chopped
1/2 teaspoon salt
In a medium skillet, heat olive oil, and sauté tomatoes on low to medium low heat for about 5 minutes, stirring frequently. Sprinkle salt on tomatoes, then, add zucchini and cook for another 10 minutes until veggies are soft. Sprinkle parsley and black pepper on top. Set aside.
Fry egg. Toast bread. Smooth on mashed avocado, then place fried egg on top. Top with tomatoes and zucchini. Sprinkle with black pepper. Serve.