Sandwich #129–“Growing Children” Tomato, Mozzarella and Scrambled Egg Breakfast Sandwich

By 300 Sandwiches

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DSC_0793E is raising the children in our herb garden to be bright, healthy young sprouts. The basil has grown into full, leafy stalks. Our dill is tall enough to come up to our knees. The mint is as big as a rose bush and our cilantro has flowered. I’m so proud of my little father. Maybe I’ll get him a card for Father’s Day…

Our very healthy balcony herb garden.

Our very healthy balcony herb garden.

After our midweek morning workout—E at Cross Fit; for me, a five-mile run—we wanted protein. Protein and basil from our balcony garden. Mozzarella and basil was a classic summer sandwich, particularly if you can find farmstand fresh ripe tomatoes. Thing is, E added sliced tomato to his Forbidden Foods list. “Consistency issue,” he says. Maybe he’ll find acception to the rule if they’re on mozzarella and an English muffin.

I went out to our balcony and cut off a good handful of basil leaves from our tree, then scrambled up eggs while he watered and sang to the herbs (all this while wearing the ubiquitous white robe, natch). Breakfast was served in the kitchen with coffee and juice. It tasted like a garden. Something about eating something you’ve grown just brings out twice the flavor in any food.

“This is a winner,” E said, devouring every bite, including the sliced tomato.
“I thought you would have pulled out the tomato,” I asked.
“Nah, it works here for some reason.”
The homegrown basil, of course.

4 eggs
2 English muffins
6-8 basil leaves
1 tomato, sliced
1 ball mozzarella, sliced
1-2 teaspoons olive oil or butter
salt and pepper, to taste

Scramble eggs according to desired firmness (E likes ’em runny. That means beating eggs with salt and pepper in a small bowl, pouring into a medium-sized nonstick pan with a pat of butter or tablespoon of olive oil, and stirring vigorously with a wooden spoon until they eggs are the consistency of porridge). Remove from heat.

Toast English muffin. Slather on a light pat butter on both sides. Layer on a slice of mozzarella, then a slice of tomato. Layer on basil leaves. Then, scoop on hot eggs. Top with other layer of English muffin. Serve. Makes 2 sandwiches.

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