TRUFFLED EGG SANDWICH
Rituals. There is something so comforting about them, don't you think? A sequence of activities to look forward to in life. Maybe it's an energizing workout to begin the day. A sweet treat in the middle of the afternoon. A glass of wine after an exhaustive work day. All rituals. All sources of comfort and anticipation that make everyday life just a little bit sweeter.
Brunch on Sundays is one of my favorite rituals. It's usually one of the highest points of the weekend for me. I can spend copious amounts of time thinking about what I want for Sunday brunch. One of the greatest perks of living in California is getting to have brunch outdoors year-round. Sometimes we cook brunch at home and enjoy it on the patio. But usually we like to venture out to a restaurant. Lately, we can't seem to stay away from SweetSalt Food Shop in Toluca Lake. They have an amazing menu and such a cozy ambience.
We just brunched there recently, and I was uncharacteristically in the mood to try something new. So I ordered the Truffled Egg Sandwich. Beautiful silken eggs. Earthy mushrooms and truffle oil. Buttery avocado. Nutty gruyere. All sandwiched between a perfectly rustic roll. Oh. My. For those of you who live in LA, do yourselves a favor and try the real thing. But for the folks who aren't local, here's my spin on this heavenly breakfast sandwich. Be warned: it may just become your new weekend ritual.
TRUFFLED EGG SANDWICH
Ingredients (serves 1):
1 panino or rustic roll
2 eggs
2 tbsp half & half
4-5 crimini mushrooms, sliced
1 1/2 tsp black truffle oil
1/2 small avocado, sliced
1/4 cup arugula
1 oz gruyere cheese, shaved or sliced
1 tsp olive oil
Salt and pepper
Directions:
Heat olive oil in pan over medium heat and sauté mushrooms for 5 minutes or until softened. Turn off heat. Drizzle 1/2 tsp of truffle oil over mushrooms and season with salt and pepper. Set aside. Whisk eggs and half & half in bowl briskly for 1 minute until frothy. Spray a clean nonstick pan with cooking spray and cook eggs on low heat for 4-5 minutes until done. Season eggs with salt and pepper. Brush the insides of the roll with remaining 1 tsp of truffle oil. Layer avocado slices on one half of the roll, season with salt and pepper, then layer mushrooms, then arugula, then eggs, and finally cheese. Top with other half of roll. Brunch it up!