By 300 Sandwiches
I’m training for the Brooklyn Half Marathon, and this morning I did one of my longer runs. Afterwards, I prepared a protein heavy large breakfast, to keep up my strength. And my sanity. When I don’t eat, I’m intolerable.
The day before, I woke up in a foul mood. I pouted. I stomped around. I criticized E for wearing that white robe to make coffee, even though breakfast is the most appropriate time to wear a robe. I complained about my clothes, my hair, my career. “Why are the birds CHIRPING so LOUDLY?!” I whined.
“Everything just sucks now, doesn’t it?” E said sarcastically.
“And we don’t have any food!” I spat back.
I realized then I hadn’t eaten much for dinner the night before. I was hungry. My low blood sugar was making me a terror. But we had little in the fridge I was willing to eat. “We’re going to Almondine for croissants. Put your shoes on!” I declared.
We walked hand in hand on our way to the best pastisserie in DUMBO. I complained about the crowds and the weather the entire way there. “Can you find anything positive about today?” E asked.
Once I bit into one of Almondine’s warm almond croissants, my mood lifted. “Feeling better?” E asked. I finished the entire thing–not exactly healthy, but it jolted my blood sugar enough to turn my mood around. E walked me to the subway. “Don’t kill anyone at work today, dear.”
Learning my lesson from the day before, I made a hearty breakfast for the two of us. Turkey, bacon and eggs, scrambled slightly runny, just like E likes it, all on an English muffin. I almost considered putting cheese on that bad boy to add some gooeyness to the breakfast sandwich. But I held back. The sandwich tasted amazing. Anything with bacon usually does.
“This is a heartier breakfast than yesterday,” E remarked. “The company is much better, too.”
2 tablespoons parsley, chopped
4 slices bacon
4-5 slices turkey
2 English muffins
2 tablespoons dijon mustard
1 tablespoon butter
2-3 leaves Boston Bibb lettuce
salt and pepper to taste
Fry bacon to desired cripsness in a medium skillet. Drain and cool bacon on paper towel lined plate. Beat eggs in a bowl with salt and pepper. Heat skillet with the butter and scramble eggs to desired firmness (for E, he likes them runny). Right before they’re ready, sprinkle parsley over the eggs and fold in. Remove from heat. Toast English muffin.
Spread dijon mustard on both sides. Layer lettuce, then turkey meat, then bacon, then eggs on the bottom half of muffin. Top with other side of muffin. Serve. Makes two sandwiches.