Storms bring on the need for comfort food. While we had minimal damage here, family in NJ was getting walloped, so in between worrying, checking the news and email for updates, and doing puzzles with the kids, I made egg sandwiches. These can be made almost entirely from local ingredients. I used store mayonnaise, but could have made my own.
This recipe is for one sandwich. Adjust as necessary.
2 slices bread (Dan's is delicious with this; if I'm out, I use homemade)
1 teas. tamari
1 teas. olive oil
1 clove garlic, crushed
2 leaves rainbow chard, big stems removed
2 thick slices tomato
1. Heat a frying pan thoroughly over medium low heat.
2. Lightly toast bread. Spread mayo on both slices. Add pepper.
3. When the pan is hot, rub butter over the bottom and crack egg into it. Cook egg for a minute or two, until edges are starting to brown and white is solidifying.
4. Pour tamari over egg and flip it. Immediately take off heat and put egg on 1 slice of bread.
5. Add olive oil to pan. Add garlic. Add chard and cook it, stirring constantly, until just wilting, ~ 1 minute. Take off heat and put on egg.
6. Put tomato on chard and close up sandwich.