Before I get to the blueberry cookies I have to share a sandwich I made earlier this week. It came to me in a dream. Really. It starts with egg-in-the-hole. I mastered this part of the dish about a year ago. Tear a small hole in a piece of bread. Drop it in a pan on medium heat with a little butter. Then crack an egg in the center of that hole, season with salt and pepper and fry, flipping halfway through to cook the other side.
I prefer my yolks a little runny but you can cook it all they way through if raw eggs are not your thing. This piece of toasted-bread-egg fusion with a side of mixed greens is delicious all by itself, but it’s even better as a grilled cheese sandwich. Just lay a slice of cheese on top of the bread after you flip it. Then layer that with another piece of bread. After the cheese is melted and the egg cooked to your liking, flip to toast the other side and serve.
But just a layer of cheese was not enough for the “breakfast sandwich of my dreams.” This sandwich needed a layer of tuna salad, then a layer of shredded mozzarella, then a layer of fresh tomato, then another layer of the mozzarella before I topped it off with another layer of honey oat bread.
The spatula from my cheep, starter kitchen utensil set was almost too flimsy to flip this monster of a sandwich, but I managed, so great was the desire to find out if this sandwich was all that I had dreamed. It was.
Lissabee's bite size cookies 