Since we moved up North, hubby and I have been working from home.
It’s not too bad as we have a two storey house so the office is upstairs away from the action. As in, excited toddlers and noisy vacuum cleaners, kind of action.
I wouldn’t say we love working from home. There’s something wonderful about both the quietness and sociability of being in an office that we both love. And we intend to get it back, just as soon as we find a house we’d like to buy. Then we’ll set up an office nearby. Hopefully bicycle riding distance.
One thing we do love about working from home is… lunch. More specifically, freshly prepared lunch. Lunch that is tailored to exactly what we are feeling like at that moment, not whatever we hastily jumbled together in a morning rush.
Hot, cold, crunchy, soft, spicy, creamy – they’re all possible.
Anything is possible when you’re in the mood to cook – which I usually am. And have ingredients to cook with – which I usually do.
But not on this day. This fateful day was the day-before-market-day. The day there was nothing in the fridge day. Desperation day.
(Kind of the way I like it if I’m honest. An empty fridge at the end of the shopping week means we didn’t waste anything).
Bread. Cheese. Tomato. Avocado. Eggs. I’m calling it toasted sandwich with oomph and I’m quite proud of myself. Meatless Monday never felt so easy :)
Do you chuck something on top of your toasted sandwiches? What is it?
Linking up with the ever-lovely Veggie Mama. Click on through for great veggie meals!
Toasted sandwich with oomph
- 4 slices of bread (I used wholemeal)
- butter or margarine
- 8 slices tomato
- 4 slices cheddar, sliced thick
- 2 eggs
- 1 avocado
- 1 tablespoon salsa
- 1/2 lime (optional)
1. Butter the slices of bread and place two of them butter side down in a sandwich press. Top with tomato slices and cheese slices. Season with salt and pepper.
2. Place the other two slices of bread on top, this time butter side up. Close the sandwich press and cook until toasted to your liking.
3. Meanwhile, fry the eggs in a little olive oil or butter. When done, take off the heat, but leave in the frying pan to keep warm.
4. Scoop out the flesh from the avocado into a bowl and add the salsa. Season with salt and pepper and a squeeze of lime if you like. Mix together.
5. Place toasted sandwiches on serving plates. Top each with an egg and some avocado mixture. Enjoy!