I hate monotony. Actually, monotony is one of the main reasons I chose a creative career. Doing the same thing every day was never possible for my short attention span, and it’s also the same for my eating habits. Therefore, when I realised I was faithfully spending $7.25 every morning for a beef patty and a tamarind or golden apple juice from the breakfast van (see footnote), I knew things had to change.

A self professed night owl, morning is not my forte and eating breakfast especially has always been a challenge. Not necessarily my cup of tea (ha! get it? Tea – breakfast?), I committed in November to make an effort to have three square meals a day at least, since in the past I’ve been fine skating by with two.

But $7.25 daily for the same thing? Soon I’d be picking at it and I’d be back to my old ways of opting out of breakfast and waiting for lunch. Deciding to challenge myself instead, I went to the grocery store that evening, to buy a crate of eggs to make an egg sandwich. A full cart later, I had collected a variety of breads and spreads, cheese slices, deli meats, fresh fruits and vegetables, and thank goodness I remembered at the last minute – the eggs. It was time.

I decided on the baked egg route for ease (not like the messiness of scrambled eggs) , my lack of coordination with a spatula and the ability to have identically sized portions.

So here’s my take on a chorizo and egg sandwich.

*Breakfast Van/Bread Van: A van modified in the back to hold a display case and possibly racks and coolers that sells a variety of breads, pastries, and juices.

Chorizo Egg Sandwich

Hadi I hate monotony. Actually, monotony is one of the main reasons I chose a creative career. Doing the same thing every day was never possible for my short attention span, and it’s also the same for my eating habits. Therefore,... Breakfast chorizo, egg, herb, sandwich, cheeses, breakfast sandwich, make ahead European Print This

Serves: 4 Prep Time: 15 minutes Cooking Time: 30 minutes 30 minutes

Nutrition facts: 350 calories 23.5 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 5 eggs
• 3/4 cup milk
• 1/4 cup onion, diced
• 1/4 cup sweet pepper, diced
• 1 tbsp low fat cream cheese
• salt and pepper to taste*
• 1 tbsp extra virgin olive oil
• 8 thinly cut slices of cheddar cheese
• 8 chorizo deli slices, or your preferred deli meat
• 8 slices of garlic bread

Instructions

Preheat the oven at 350◦C.
In a medium sized bowl, add the eggs, milk, onion, sweet pepper, low fat cream cheese, salt, pepper and extra virgin olive oil and whisk vigorously. (It’s okay to leave pockets of cream cheese, I love that little surprise when I bite into it).
Take your 12 cupcake baking pan and spray with non-stick cooking spray.
Distribute the mixture evenly into the cupcake pan, place in oven and cook for 15 minutes or until the centre is no longer liquid.
Remove from the oven and let cool.
Add 4 slices of garlic bread to your work station.
Begin with a slice of cheese, chorizo, and then a baked egg cup. Repeat the process.
Cover with the remaining 4 slices of bread.
Wrap sandwiches individually in wax paper and place in paper bags. Store in the refrigerator overnight.
Once ready to use, pop in the microwave for 1 minute in paper bag to warm and let cheese melt.
Serve!

— Hadi