What is it about white bread? The bad-rep’d Wonderbread kind, that calls your name now and then, no matter how much you try to disconnect any association with this fluffy, squishy refined white flour invention? Maybe it’s nostalgia growing up with this stuff, an interactive goodness that’s synonymous with pb&j, ham & cheese and all else childhood memories, kind like mac-n-cheese? And since grocery stores carry only one size (LARGE), and I used just two slices for the meatloaf earlier this week, I was left with a whole loaf calling my name.
My mom used to make these buttered toasts with sprinkles of sugar – very healthy, I know. And Mike remembered eating some kind of an unforgettable white-bread-with-egg sandwich from a street vendor in Korea, so on my first day of the long Labor Day weekend, I decided to make my version that I’ll call Croque California inspired by Croque Monsieur/Madame.
It’s simply this. (Serves 2)
1. Two slices of Wonderbread toasted golden brown using a fry pan (I used Earth Balance vegan buttery sticks – which I swear, it tastes and toasts just like the real thing) sprinkled with some evaporated cane juice. This will provide a subtle additional sweet “crunch” or “croque” to your toast.
2. Two beaten eggs with sprinkle of salt, evap cane juice and 2 tsp. of soy creamer. This will get it super fluffy as you scramble it.
3. Assemble toast, egg, avocado slices, fold like a taco, and mangé! bon appetit!
(I’m justifying this one because it has the healthy goodness of avocado – with its good monosaturated fat (good 4 heart/lower cholestrol) , protein (muscle), potassium and VitE (skin)).
Have a wonderful, long, labor-day weekend.