While cooking, listen to this: Stop Dragging My Heart Around by Stevie Nicks & Tom Petty
Guys, I watched this movie on Netflix last night based on a YA novel and I absolutely loved it. Don't you dare judge me - I have absolutely no shame in saying I'm a sucker for a good rom-com, especially a teen romcom. It's been a while since one of these graced our screens. I mean, What a Girl Wants? Chasing Liberty? The Princess Diaries? Those are some classics that I still enjoy even to this day! Who says an excellent movie has to be a pretentious foreign film with French subtitles and lots of weird artsy nudity?
So maybe To All The Boys I Loved Before isn't going to win any Oscars (and a damn shame because Aiden Shaw was flawless in My Big Fat Greek Wedding and is next-level genius in this one). But it was a heartwarming, relatable story with cute actors, a lovely set and some pretty fantastic editing. It's only fault was how poorly it portrayed winter, really.
All of this is to say that it was the perfect pick-me-up on a regular old Monday. I feel like we shit on Mondays a lot on this blog (my bad). But all in all, Mondays aren't that awful. Especially when you use them as an excuse to treat yourself. Sunday Scaries, Monday Blues, I'm not denying that sometimes these days suck, but really, who's to say you can't kick back with a good teen rom com or enjoy a morning yoga session (despite the fact that it took all your willpower and a desperate need to pee to get out of bed at 6:30 AM) or a miraculous life-affirming breakfast sandwich?
When most people think breakfast sandwiches, they probably think hangover food. Now, I'm not dismissing your need for greasy, cheesy deliciousness when you feel like your head's been run over by a squeaky old C train, but why not soberly enjoy a breakfast sandwich and give your Monday a little love? He's been neglected for far too long.
Start with this easy-peasy recipe from our very own kitchen goddess, Rina. I truly can't remember the first time she made this for me because I'm almost positive I blacked out when she did. Her egg to cheese to butter ratio was spot on and the avocado was a magnificent touch. But the thing that puts this sandwich over the edge? Hot sauce. Chilula hot sauce, to be exact. You don't need to be that fancy-pants on a Monday. Breakfast sandwiches are not here to shame you or give you a one star review. Oh no, breakfast sandwiches have been there. So they require little maintenance, just a smidge of patience, and a willingness to stock your freezer with your favorite bagels (Absolute is the absolute best in Manhattan don't you effing @ me, bro) (yeah I learned what @ - ing someone is recently, who am I kidding here) - there are worse things in this world.
The key here, according to R, is LOW HEAT. Let the butter melt, let the eggs cook gently and enjoy the fruits of your labor, piled on a buttery, toasted bagel (another don't @ me). Look, the beauty of the breakfast (sandwich) of champions (yeah we went there) is that it looks different to every person who makes it. I wouldn't be opposed to adding some fresh tomato (it is still summer after all, you can take a look at my hair if you don't believe me) or chopped chives. Maybe you prefer feta to cheddar. You. Do. You. As long as you're loving your mornings a little bit more (Mondays or not), then this breakfast sandwich has served its purpose and Rina can live her life knowing that she made your day a little brighter by sharing anoter bomb-ass recipe.
You're welcome, world.
BREAKFAST [SANDWICH] OF CHAMPIONS
Yield: as many sandwiches as you damn well please
Total Time: 15m
Category: Breakfast, Sandwiches
2 eggs per person
1 pat of butter per 2 eggs
Salt and pepper, to taste
Small handful of shredded cheddar (about ¼ cup if you want to be more exacting)
1 bagel per person, toasted*
More butter if you love yourself
1-2 avocados, sliced
Hot sauce of choice
*if you, like me, live in an apartment where you will never fit even the tiniest of toasters, you can toast your bagels in the oven at 375 F for 2-3 minutes on each side, depending on how toasty you like them. And do NOT come for me with "real bagels shouldn't be toasted" because toasted bagels are delicious and everybody knows that.
Scramble the eggs: note that you can make the eggs however you like, but I always go for scrambled. For the best scrambled eggs ever, add butter to a small saute pan on VERY low heat, like 2 or 3. While the butter is melting, crack the eggs, one at a time, into a bowl, check for any shell (or, if applicable, blood spots) then transfer to another bowl. Add salt and pepper and whisk with a fork until the mixture is homogeneous. When the butter is totally melted, add the eggs. Stir with a rubber spatula every once in a while to ensure even cooking. Keep the heat on low and cook until scrambled to your liking (I, for one, will pass out if I see an uncooked egg white bit). When the eggs are done, take off the heat and stir in the shredded cheese - I find the eggs develop a weird texture if the cheese is added before, but maybe that's just me.
Assemble! Add the scrambled eggs to one side of the bagel. You can add the sliced avocado on top, or you can mash it into the other side of the bagel - mashing won't be as pretty, but it will make the bagel easier to heat. Drizzle with your favorite hot sauce, smoosh the two sides together and go to town.
To keep: you can't, really, sorry! These are best made and eaten immediately - leftover eggs are not good eats.