The jar situation in my fridge is way out of hand (though I did finish off two jars of jam last week!) and so it’s time to redouble my efforts to press my preserves into action in new and creative ways.
This particular meal was inspired by a sandwich that my friend Sara posted on her blog, The Cozy Herbivore. Her verision was inspired by a sandwich that the Luck Old Souls truck serves on Sundays at the Headhouse Square Farmers market. I’ve never ordered it there, but I thought that the combination of eggs and jam seemed like a very good idea.
In my version, I toasted two slices of sturdy whole wheat bread and spread a thin layer of tomato jam down as my base. While the bread was toasting, I fried two eggs (in my new favorite square cast iron pan) until the whites were cooked and the yolks were still just a bit runny (my dad calls this state of egg cookery “over easy, hold the wiggle”).
Once the eggs were done, onto the jammy toast they went. I added avocado because I had half of one kicking around the fridge and this seemed as good an application as any. It was a lovely lunch and I’m planning on adding this to my regular rotation of easy weekday lunches.
How are you guys putting your preserves into action these days?