Italian Breakfast
ITALIANO BREAKFAST SANDWICH
INGREDIENTS
6 pairs of sourdough muffins top and bottom
6 slices provolone cheese
½ cup pasta sauce
6 eggs
¼ teaspoon basil
¼ teaspoon parsley
½ teaspoon garlic salt
no-stick cooking spray.
PREPARATION
Mix eggs, basil, parsley, and garlic salt in small bowl. Spray saucepan with no-stick cooking spray in hopeful attempt to prevent any egg bits sticking to the pan.
Scramble eggs and spices in pan. Add pasta sauce and scramble some more. Cook until eggs are done. This is a matter of taste.
Toast sourdough muffins. (To your health, sourdough muffin.) Adorn bottom muffin with scrambled eggs. Top with a slice of provolone. Complete sandwich with top muffin half. Mange bene.
TIDBITS
1) The sourdough biscuits are in honor of the hardy Italian restaurateurs who came to San Francisco during the Gold Rush to feed the hungry 49ers.
2) Tidbit 1 is quite possibly true.
3) Provolone cheese did not originate in Provo, Utah.
4) This dish symbolizes the major theme of this cookbook, “Cooking With What’s Handy.”
5) A “theme” was also a major administrative district of the Byzantine Empire.
6) “Parsley” is easy to misspell. Thank goodness, it was never on a spelling test.
7) Garlic is thought to ward off vampires. As far I can tell, it works. We have lots of garlic cloves and garlic salt, and vampires never bother our home.
8) Vampires might like basil, but how would we know? We’ve already frightened them off.
9) Basil Rathbone was famous for his movie portrayal of Sherlock Holmes.
10) Eggs sure can stick to pans, can’t they?
– Paul De Lancey, The Comic Chef, Ph.D.
My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.
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