Monday, September 19, 2011
Rosemary might be the most overused herb in Portland, but that might be because it's real tasty. And grows weedlike in these parts, except on my porch. I'm sure that's my fault- I repotted my rosemary kinda late in the spring and it never did snap back. Over the summer I realized how many things I usually put rosemary in because my poor little plant just sat there cowering in its pot and never gave me enough branches to cook with. Eventually I snuck down the block one evening and pulled a couple twigs off the behemoth rosemary growing in my neighbor's yard. They really add zazz to my eggs.
I mince up the rosemary and sprinkle it over a fried egg with a pinch of salt. It's important to break the yolk just before you turn it over, or you'll have an explodingly messy sandwich. Cheese goes on the flipped egg. If you cut it evenly thin, it will have just slumped into melty ooze by the time the egg is done. You can toast the bread if you want to, for me it depends on how long ago I made it: more than a day or so and untoasted bread is less appealing. Mayo goes with tomato. That's one of those because-it-just-does things, in my book.