mary eats

Seattle’s cold chill has me looking for any excuse to turn on my oven, and this morning (a bone chilling 18 degrees out), was no exception.

Slowly, I’m returning to cooking projects. This summer I whole heartedly wanted to craft blue ribbon pies with flaky crusts to die for, but waiting till the hottest day of the year to cook a blueberry pie stopped that fantasy in its tracks and instead I turned to jams.

Now, rather than concentrating on one specific item that I would be eating over and over again and no doubt get sick of quite quickly, I am focusing on cuisines. Last month I rocked out 31 days of Thai Food, and from it fine tuned my technique for Panang curry and came away with killer recipes for papaya salad and jack fruit curry, which I promise to share with you soon.

This month I have my eyes set on India. Just about a week in I’ve wrestled up Chicken Curry, Chicken Vindaloo, and a disastrous Potato and Pea Dosa. Tempted this morning to bag it and reach for a blueberry muffin, I set the oven to broil (as I don’t have a toaster), and crafted this humble little Indian Breakfast Sandwich- and ate a blueberry muffin. Proof that a refrigerator full of condiments is nothing to be ashamed of, but a toolbox for layering flavors. Breakfast sandwiches are ridiculously simple and need only to consist of bread and an egg, or tofu, From there, with a refrigerator full of savory and sweet jams, chile pastes, chutneys, hot sauces, aioli, you name it, you could build a nice little mobile food truck business from it.

Indian Breakfast Sandwich
Serves 1 sleepy early morning riser

1 egg, scrambled in a hug of butter
1 half piece garlic naan, cut in half again and broiled till browned on the edges
a slap of vegenaise (because it is better than mayo, I swear)
and a glop of mango chutney

Assemble and eat!