My perfect egg and cheese sandwich

Are there foods you automatically reach for when you’re not in tip-top shape? For me, it’s ice-cream and eggs.

I hate being sick for many reasons, of course, but one is because nothing tastes exactly right. You need some punchy flavors to get through the sore throat dull drums.

This is my favorite egg and cheese sandwich, with grainy bread, a good amount of mustard, a crunch of pickles (in this case, fennel), gooey Gouda, and juicy tomatoes. It will make you – or someone you care about – feel better in no time.

Egg and cheese sandwich

You’ll need:

• 2 slices seedy grainy bread
• 2 T walnut oil
• 1 t wholegrain mustard
• 3 slices aged gouda cheese
• 1/2 a tomato, sliced
• a handful of pickles
• 1 large egg
• coarse salt

1. Heat up walnut oil in a large grill pan. Grill bread on both sides (I like to toast the bread lightly in toaster first too), then layer with cheese and grill until melted.

2. In the meantime, fry the egg. You can use a ring mold to make a nice and neat round, if you’d like.

3. Just before taking the grilled cheese off of the pan, add tomatoes and chopped pickles. Right before cutting in half and plating, smear with lots of mustard and top with egg. Top with some coarse salt.

 

Cut into the egg – soft yolk goodness – and enjoy! I love dipping the bread into the yolk.