The Most Important Meal of the Day

Hey did anyone know that August was National Sandwich Month?! We really do celebrate everything in this country. Well if you think about it the sandwich is probably one the most innovative culinary solutions. A sandwich is a full size meal in between two pieces of bread. Over time, the simple concept of the sandwich has been translated into many different forms: wraps, gyros, panini, arepas, etc.

To commemorate the month, I came up with a few sandwich ideas of my own. What better way to start than with the most important meal of the day, breakfast. So I made a breakfast wrap. I am calling it the EUWD Breakfast Wrap-up. It's soft fried eggs and bacon with a pesto mayo in a sun-dried tomato wrap. To complete the meal, I tried my hand at making Herbed Home Fries. Not bad for my first time and I don't even eat home fries...

EUWD Breakfast Wrap Up

Ingredients: 

• 4 strips bacon
• 2 eggs
• 1 tablespoon mayonnaise 
• 1 teaspoon pesto
• 1/4 cup fresh spinach (about a small handful)
• 1 sun-dried tomato tortilla wrap

Instructions: 

1. Cook bacon in non-stick skillet over medium heat, or in microwave until crisp or to your taste; fold in half and set aside. Also set aside the bacon fat. Then wipe skillet clean.
2. Spray on some cooking oil. Crack and fry two eggs over medium heat, soft or to your taste.
3. In a small bowl, mix together the mayo and pesto. 
4. Spread tortilla with pesto mayo mixture.
5. Layer the spinach on the wrap. Add 2 strips of bacon, place the eggs on the bacon, then add the other two strips on the eggs.
6. Roll/fold wrap and serve.
   

Shea's Herbed Home Fries

Ingredients:

• 2 tablespoon bacon fat
• 2 tablespoons olive oil
• 3 green onions, sliced
• 1 teaspoon garlic, minced
• 4 medium Idaho potatoes, peeled, cut into 1⁄2" cubes, boiled
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon paprika
• Kosher salt and freshly grounded black pepper, to taste
• Creole seasoning, to taste

Instructions:

1. Cut potatoes into 1⁄2" cubes. Heat a large skillet over medium heat. Add 1 tablespoon each of oil and fat to pan; swirl to coat. Add onion; cook 5 minutes or until tender, stirring occasionally. Add garlic; cook 1 minute, stirring constantly. Remove onion mixture from pan. Wipe the pan clean with paper towels. 
2. Increase heat to medium-high. Add the remaining oil and fat to pan, and swirl to coat. Add potato, and cook for 4 minutes, without stirring. Turn potatoes over. Cook 6 minutes or until browned, without stirring. Reduce heat to medium-low; cook 15 minutes or until tender and golden brown, stirring occasionally. Stir in onion mixture. 
3. Sprinkle rosemary, thyme and paprika on top.
4. Salt, pepper, and Creole seasoning to taste. Cook, stirring and scraping the bottom of the skillet with a metal spatula, until the potatoes form a golden brown crust and the onions soften and brown.