The one
thing that I enjoy during Easter season is time. Public holidays are well spent in our home. And we try our best
to remind ourselves about 'the importance of
having time to' since this is not always possible with all the hustle and
bustle of everyday life. So when we have some spare ‘like holiday time’ we
prefer to do things in 'slow motion.'
Simply not rushing. We enjoy preparing easy food and meals so we can have more
time to do other things…like reading a
book or watching that old movie that we’ve wanted
to watch for about two moths now!
So in the happy spirit of preparing and planning for the
holiday weekend, yesterday, I bought all sort
of vegetables, also tomatoes, apples, bananas, quinoa and of course a good dose of eggs. It’s Easter! And made a list with some of our favorite food for this long holiday
weekend. And savory french toast sandwiches are included in the list. It's just
the kind of food that have a relaxed feel, simple, rich in flavors; it’s just great for a late breakfast,
a quick lunch or an easy afternoon snack. Without having to spend a lot of time
in the kitchen.This kind of sandwich is
just perfect on its own, with soup or salad. But either way is delightful, comforting and simpler.
I wish you a wonderful Easter Season!
SAVORY FRENCH TOAST SANDWICHES WITH SPINACH + ONION+ MUSHROOMS + COTTAGE + TOMATO. (VEGETARIAN)
make 4 Sandwiches
3C. fresh spinach leaves
1/2 yellow onion, cut into slices
8-9 button mushrooms,cut into slices
8 semi-thick tomato slices
7-8 Tbsp. Olive oil{or any vegetable oil of your choice}
1 C. cottage cheese, {remove any excess water}
1/2 C.Grated Parmesan
Thyme leaves
4 large eggs
1/4 C. milk
Butter, for cooking
Salt
Pepper
Preparation:
> In a non-stick frying pan over medium heat add oil, onions, mushrooms and spinach, add salt and pepper to taste and saute for a couple of minutes. Set aside. In a bowl place cottage cheese and grated Parmesan, mix and add sauteed vegetables. Mix gently to combine.
> Spread cottage mixture over half the bread slices, top with two tomato slices each, sprinkle with thyme and sandwich with remaining bread. In a bowl place eggs and milk, sprinkle with a bit of pepper and whisk well.
> Dip each sandwich {one at a time} for about 20 seconds each side. Set aside. In a non-stick frying pan over medium heat, melt a little butter, place sandwiches in the pan and cook for 3 minutes each side or until golden brown. Garnish with fresh thyme and serve.
> Dip each sandwich {one at a time} for about 20 seconds each side. Set aside. In a non-stick frying pan over medium heat, melt a little butter, place sandwiches in the pan and cook for 3 minutes each side or until golden brown. Garnish with fresh thyme and serve.
