Guest Post: Open-Faced Breakfast Sandwich

I'm thrilled that my friend Emily is guest blogging for Meals! We've known each other since we were kids at camp, a place we also worked as teenagers. If you've spent much time at summer camp, you've probably known a lot of vegetarians. My decision to become one at a fairly young age had a lot to do with those people, in those woods, eating those sloppy soy sandwiches (a favorite concoction of the kitchen staff -- cut up veggie burgers + Manwich, and also the inspiration for this).

I visited Emily in Madison recently. We had a great time riding bikes, attending a francophone world music festival, checking out comedy juggling, and eating some delicious things that Emily prepared for us and has generously agreed to share with you lucky moderns.


Have you ever created a meal based on leftover, limited ingredients in the fridge, hoping the random combination may turn out edible? This meal was inspired by similar events... and it turned out more wonderful than I could have ever imagined!

Ingredients:

toast or English muffins
butter (optional)
eggs
ricotta cheese
Parmesan cheese
Saute mix (bok choi, mustard greens, arugula, red mustard-- all young and tender)
salt and pepper

Fry eggs to your liking. Remove eggs from frying pan and saute the green mix until wilted. Grate Parmesan cheese onto sautéed green mix in pan, turn off heat, and cover for a minute or two, until the parm is melted. Toast bread product. Butter bread product (optional). Spread a thick layer of ricotta on bread. Fried egg goes on top of ricotta, and greens with parm on top of the egg. Salt and pepper to taste.