You know how sometimes there is a particular food or a combination of ingredients that you see everywhere and you tell yourself you really should try that, it looks so simple, it has everything you love, and still somehow you never get around to making it and then — then! — when you do, you wonder what took you so long because now that dish, that meal, that delightful concoction becomes your most favorite thing ever and you’re convinced you could exist quite happily eating nothing else for the rest of your days?
Just me, huh? Oh. Mmm-kay.
That’s been my experience with this egg, avocado and tomato sandwich. I cannot get enough of this.
It started earlier this month at a women’s group I’m part of at church. Each month we gather, people bring food, and we discuss a particular topic. This month was on sustainability, and two of the members talked about ways they’ve implemented more environmentally-friendly practices into their everyday lives. It was incredibly interesting and eye-opening and went beyond the usual suggestions — you know, don’t run the water when you brush your teeth, keep bags in your car for impromptu grocery trips, things we all should be doing anyway.
For example, did you know that after using the restroom, if you count to 12 while shaking the water off your hands after washing them, you will likely use less paper towels because your hands aren’t as wet?
(I’ve been doing this for the past two weeks and damn if it isn’t true.)
Anyway, the two women who led the discussion both have backyard chickens and they brought in fresh eggs for us to take home.
(Look at them. Aren’t they gorgeous?!)
They explained how the eggs, when laid, have a coating on them called “bloom” and because of this, eggs can stay fresh on your counter, unrefrigerated, for several weeks. Once washed, they either need to be used immediately or refrigerated and used relatively quickly. They also explained that eggs in the grocery store may have been there awhile; farmers have 30 days to get eggs to the store and then the store has an additional 30 days to sell them.
I accepted my friend’s gift of fresh eggs, knowing that The Husband would be appalled. He’s extremely particular about things like expiration dates and refrigeration. Both of us have sensitive stomachs and quirky GI systems and his reaction when I brought the eggs home was predictable.
“Are you out of your goddamn mind, eating unrefrigerated eggs?!? You’re driving yourself to the emergency room when you keel over from eating those things.”
I admit, I was skeptical too. To my knowledge, I’d never had fresh eggs right from the chicken. And keeping eggs out on the counter for several weeks defied all logic. Maybe I was chancing fate. What the hell was I thinking?
But a few nights ago, I came home from work exhausted and wanting some simple, no-thought-involved comfort food for dinner. The Husband wasn’t hungry, so it was just me and the kids for dinner. I forget what they had, but I looked at the eggs, avocadoes, and tomatoes sitting on the counter and realized I had the makings of a beautiful sandwich.
I’ve made this three times in the past week. I’ve had it on toasted gluten-free bread, as pictured above, and on a toasted gluten-free bagel. I’ve made it into an open-faced sandwich. It has become the most perfect comfort food during a particularly difficult time and I can’t get enough. It’s all I want to eat. The Husband, meanwhile, is astounded that I’m still alive after eating a total of six eggs that have been residing on our kitchen counter for more than two weeks.
To each his own. Sometimes the best comfort foods are discovered when we step out of our comfortable shell.
Weekend Cooking is hosted by Beth Fish Reads and is open to anyone who has any kind of food-related post to share: Book reviews (novel, nonfiction), cookbook reviews, movie reviews, recipes, random thoughts, gadgets, quotations, photographs, restaurant reviews, travel information, or fun food facts. If your post is even vaguely foodie, feel free to grab the button and link up anytime over the weekend.