The one thing that I really enjoy during Easter season is time. Public holidays are well spent in our home.We always try to remind ourselves about 'the importance of having time to' since one does not always have the chance to have spare time to freely do what one wishes. A handful of experiences from the past taught us to value 'time' more, and to take good advantage of it when an opportunity like this is presented. Time to do things we really enjoy, time for leisure, time to create memories. To do things in 'slow motion' without having to rush.
I've bought all sort of vegetables yesterday, also tomatoes, apples, bananas, quinoa and a good douse of eggs. I've already made up a list with some of our favorite food for this long holiday weekend. And savory french toast sandwiches are included. It's just the kind of food that have a relaxed feel, simple, rich in flavors, the food of our choice for a late breakfast, a quick lunch or an easy afternoon. We can sit and enjoy without having to spend a lot of time in the kitchen.We love eating this kind of sandwiches, perfect on its own, with soup or salad. But either way is delightful, comforting and simpler.
I wish you a wonderful Easter Season!
Savory French Toast Sandwiches {Spinach + Onion + Mushrooms + Cottage + Tomato} ------------------------------------------------------------------------------------------------------- Make 4 Sandwiches
8 Slices whole wheat bread, {toast style}
3C. fresh spinach leaves
1/2 yellow onion, cut into slices
8-9 button mushrooms,cut into slices
8 semi-thick tomato slices
7-8 Tbsp. Olive oil{or any vegetable oil of your choice}
1 C. cottage cheese, {remove any excess water}
1/2 C.Grated Parmesan
Thyme leaves
4 large eggs
1/4 C. milk
Butter, for cooking
Salt
Pepper
Preparation:
In a non-stick frying pan over medium heat add oil, onions, mushrooms and spinach, add salt and pepper to taste and saute for a couple of minutes. Set aside. In a bowl place cottage cheese and grated Parmesan, mix and add sauteed vegetables. Mix gently to combine. Spread cottage mixture over half the bread slices, top with two tomato slices each, sprinkle with thyme and sandwich with remaining bread. In a bowl place eggs and milk, sprinkle with a bit of pepper and whisk well. Dip each sandwich {one at a time} for about 20 seconds each side. Set aside. In a non-stick frying pan over medium heat, melt a little butter, place sandwiches in the pan and cook for 3 minutes each side or until golden brown. Garnish with fresh thyme and serve.
