I loooove Saturdays. They are rife with possibilities. After a long work week devoted to other people’s pursuits (namely those of my job), I look forward to enjoying the simple things that bring me pleasure. Chief among them is lazily meandering through one of the many farmers’ markets that dot the San Diego landscape. Last weekend, it was time to revist my local market in Poway. For me, the market is all about the fresh fruits and veggies… and the Thai coconut pancakes – conveniently sized to be just about 1 1/2 inches in diameter, I can pop them in my mouth and eat them whole. Yum, that’s the way to start a weekend. For Anders, the market is most pleasurable when it involves the pursuit or serendipitous discovery of meat. This week, he found some salami made from locally farmed pork. Nothing like supporting the local farmers…makes me feel connected not just to my food, but also to my community. So in a complete diversion from my normal breakfast fruit bowl, Sunday morning’s breakfast was a tomato and hard boiled egg sandwich topped with salami slices.
- 1 thin slice of rustic bread
- 2 slices of ripe tomato (alas the last from this years crop)
- 1 hardboiled egg
- 2 slices salami
- 1 tsp butter
- fresh ground pepper to taste
I actually intended to have a medium boiled egg but eggs are so fussy that 30 seconds can mean the difference between hard and medium. Alas, I had to settle for hard boiled. Still great though.
Lightly toast the bread and spread the butter over the still warm slice. You could almost stop here. Who doesn’t love warm bread with butter? Assemble as shown in the photo: tomato, egg (add pepper and salt if desired directly to the egg), salami. Let the weekend begin!