October 30, 2012

– 2 Eggs
– 2 Tbsp Whole Milk
– 1/4 cup Vegan Kimchi (like Firefly or Sunja’s) (thanks kitormaybeplato )
1 Tbsp Mayonnaise (optionnel)
– 1/4 cup Arugula
– 1 Roll, sliced (I used a deli roll, but brioche would be preferable…)
– 1/2 Tbsp Butter
– Salt & Pepper

Preheat oven to 350 and toast roll slightly. Crack eggs into a small bowl and whisk until a pale yellow. Add milk and whisk until incorporated. While you’re doing this, melt butter in a saute pan on low/medium heat. Once melted, add eggs to pan. Allow to set slightly before stirring with a wooden spoon or rubber spatula. Continue to turn until eggs are cooked but not overdone. Spread mayo onto each side of the rolls. Pile eggs on the bottom half of the roll, followed by the kimchi, arugula and top half of the roll. Serve hot.

Hurricane Sandy was a bit gentler on the area of Greenpoint that I live in than other parts of the neighborhood. I took a long walk along the waterfront this morning where thankfully things didn’t look too bad, though I’m sure there are businesses and apartments that are in worse shape nearby. While standing at the end of India looking out towards Manhattan, staring at thousands of apartments without water or power and a car-less FDR, a stranger remarked that it was “sort of anti-climatic.” Wanted to slap him. Sandy wreaked havoc on so many people and communities up and down the coast, I feel very fortunate that last night I was able to tell my worried family and friends that I was safe and going to sleep in a warm bed. I’m still wrapping my head around the impact this has had/will have. Hope you’re all safe too, you’re on my mind. xo


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