Cake, Cake, and More Cake...
Well, today I get to spend most of the day in the city putting together sheet cakes for our school's culinary symposium (which is tomorrow). I won't bore you with the details of that, but I will mention that I am in charge of the cake competition. The students are putting together three tier-ed cakes with a Chicago theme. They've had 2 1/2 weeks to do it at home and today is the entry deadline, so I will be taking all of their cakes in today. I'm excited to see what they'll look like. Enough talk, let's get to the craziness...
Montery Jack Cheese: $1.10
Reading this recipe astonished me. First, because I wouldn't expect something like this from Bon Appetit. Second, I wouldn't consider this a main meal (which is what Thursdays are supposed to be according to this calendar). I mean, I like the creativity involved with this, but I feel like someone was one recipe short of getting a book published and threw something in very last minute. I don't get it. Meh...that's my opinion. I still have to make it and eat it..so here we go.
FAST: Really quick. I toasted the bread in the broiler while the eggs were cooking (about 2 minutes), then threw the eggs on the bread, then the cheese, put it back in the broiler, and let the cheese melt (about another 2 minutes). Sliced an avocado and chopped some cilantro (another 2 minutes) and done. About 6 minutes all together.
EASY: Very. See above.
FRESH: I love fresh avocado. And the chopped cilantro was a nice touch too.
OVERALL: This was okay. It was much better when I put hot sauce on it. You know, if you made a spicy hollandiase sauce (or even did a salas), this has the makings of a southwestern Eggs Benedict (add some fried chorizo).
Spinach dip tomorrow...see ya then!