Saturday, August 18, 2007

Ham, Egg, and Cheese with Summer Veggies Toasts

Day 4, Dog Sitting, Lunch:

I was so inspired by the texture of the grated summer squash yesterday that I wanted to make something with what I had left of them today in a way that would highlight it. So I came up with these little toasts which I had for lunch.

Serves 1

1 egg
1/3 c. light green summer squash, coarsely grated
1/4 c. bright orange summer squash, coarsely grated
2 T red onion, coarsely grated
2 T fresh squeezed orange juice (right from an orange)
1 1/2 T olive oil

garlic salt
celery seed

1 slice of whole wheat (or other) bread
1 thin slice of honey deli ham
2 slices provolone
  1. Hard boil egg.

  2. While egg is boiling, heat oil in pan over med-low to low heat. Add onion, let cook for a minute, then add summer squash. Stir with wooden spoon. Add a pinch of garlic salt and celery seed. After a few minutes, when veggies seem almost done, add orange juice. Stir. Let cook for another minute. Set aside.

  3. Toast bread. Put ham, then cheese on toast. Put in oven at 300 degrees F for 3 minutes or until cheese melts.

  4. Peel egg. Slice off ends. Feed to dogs (optional). Slice into four rounds, lengthwise.

  5. Remove toast with ham and cheese from oven. Cut into quarters. Place an egg round on each one. Put a spoonful of squash mixture on top.

  6. Enjoy.

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