4/18/16

You know, I never realized this about cooking: even if you’re following a published recipe, it’s exactly like a science experiment. Think about it: let’s take a look at the scientific method:

  1. Question: “Which recipe should I use?”
  2. Research: “I have a bunch of options, so I need to narrow it down by specifics.”
  3. Hypothesis: “I think this recipe will work best for me.”
  4. Experiment and Make Observations: “Let’s try it and make sure it goes perfectly.”
  5. Did it work?: “Was it right or did it have flaws? If so, what were they?”
  6. Adjust: “More of that, less this.”
  7. Test again: “Will this round be better?”
  8. Rinse and repeat as necessary.

Isn’t this so true though? I thought of it after the conversation my family had about the cake yesterday. “Too sweet.” “Use olive or canola oil if you’re going to use the entire bottle, because avocado oil is expensive.”

Anyway, back to business: today is going to be an easy culinary day. Instead, I’m going to provide a recipe for a ham and cheese sandwich that I personally love (or at least figured out myself). Of course, this meal is one of those dishes that works best by preference, so you can go with other choices of meats and cheeses. This is just what I usually make myself.

This recipe is based on what my high school would typically serve for breakfast. It was a plain bagel with fried egg, ham, and cheese. Or was it turkey and cheese? Either way, this is what it’s based off of. It doesn’t taste exactly like what they served in school, but it’s pretty darn close.

Ingredients:

1 plain bagel

1 or two slices provolone cheese (I get the reduced fat from Lucerne Dairy Farms)

1 or two slices Beef Bologna (Again, I get the light version because it has 50% less fat)

1 egg

 

Instructions:

  1. Slice the bagel in half and leave it open.
  2. On a medium-sized fry pan, in medium heat, apply a little bit of olive oil–not too much or too little; just enough to make sure it doesn’t stick…or whatever olive oil is supposed to do. Too much oil might cause it to burn you when your ingredients pop. At least I think that’s why I kept getting hit with pops of oil.
  3. Apply the egg and let it run (as in you can poke the yolk).
  4. In the same pan (but kept separately), add the ham.
  5. After a minute or two, flip all your fried ingredients. Flip them a couple more times until you think they’re ready. (And make sure that you’ve got your cheese slices ready too, because it’s a lot better when they melt at first touch, like you and your true love <3<3 .)
  6. As the egg is running and setting into what it’s officially going to look like once cooked, gather up all the yolk and make sure the shape is somewhat a circular blob. Then press down with the spatula as a way to, I don’t know, make sure it stays that shape. Then, I flip it and make sure the other side gets it too. It creates an ugly indent of the spatula shape, but you’re not gonna see the entire egg since you’re going to be eating it in a sandwich. (Even if it’s pretty, you’re there to eat it, not stare at its pretty face.) Don’t forget to flip the meat as you’re doing this too.
  7. Now, place the finished egg on the bottom half of the bagel. Then, place a cheese slice on top. Add a slice of ham, another layer of cheese, another layer of ham, and press the top half of the bagel down. (Bonus points if you match both halves to their rightful place!)
  8. Cut it in half and, if you’re fine with eating it like this, then bon appétit! If you think you’d like the entire sandwich to be warm, microwave it for 15-30 seconds. And then bon appétit!

We freeze all our bread so it doesn’t grow mold, so what I have to do first is microwave it for one minute, if all I want is the bagel. If I’m prepping it for the sandwich, I microwave for 30 seconds and then start the recipe. When I’m done making the sammy, I cut it in half and save the other for later (so cover it with Saran wrap and place it in the fridge).

FYI, I literally just put this recipe together based on what I usually do, and set more specific limits by going along with it. (I guess I’m set for dinner.) That means that it’s not the official recipe I’m going with. Even if it is the most perfect recipe for me, it probably won’t be for you since you and I have different tastes. That’s why you can add whatever ingredients you’d like to your individual bagel sandwich preferences. This one is mine, which I am suggesting you try.

That being said, I know this isn’t some fancy meal, or even a unique idea. Whatever version of this you’ve been doing, keep it if it works for you. I mean, there may be an intricate version of this that the professionals use. This way just works for me, but if there’s a better way for me to make the ham, egg, and cheese bagel they once made in school, I’m all for that.

Now that I recall though, they never cooked the ham… It was just the plain bagel with cheese, ham, and egg (in order from top to bottom) and they’d microwave it for 45-60 seconds. I’m confused. I’ll try that next time and get back to you. Till then, my friends, The Breakfast Sandwich:IMG_2665

Advertisements

6 thoughts on “4/18/16

  1. You are so right: cooking really is a science experiment! I love that analogy. Thanks for sharing your sandwich – it looks delicious and I’m going to give it a go!

    Like

  2. Pingback: 4/20/16 | Chef's Delight

  3. Pingback: 4/24/16 | Chef's Delight

  4. Pingback: 5/11/16 | Chef's Delight

  5. Pingback: 7/6/16 | Chef's Delight

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s