I love breakfast for dinner, but more specifically, I love eggs with dinner (as evidenced by this post). A veggie omelet with toast can tide me over, or, just as appetizing is a grilled muenster and swiss, with an egg. Either way, topped with a little sriracha I’m satiated.
The other night, however, brought about rumblings in my stomach that wouldn’t be quelled by any ordinary breakfast sandwich. No, after a grueling circuit workout of body and free weight exercises I needed something more substantial. Raiding my bare cupboard turned up the usual; bread, cans of soups, pasta and peanut butter. The fridge wasn’t any better, not holding much more than eggs, bread, cheese, and OJ. Like a word problem on the SAT’s I was left trying to figure out the best combination of pieces, knowing not every foodstuff was going to be thrown into the mix (if all those cooking shows taught me one thing it was KISS!–keep it simple stupid!).
Ok, tomato-basil soup, cheese, and bread–that’s an easy option. But I didn’t want to make three grilled cheeses, requiring my continued attention at the stove, eating one sandwich as a made another. No, I was looking to cook, eat, and be done.
Thus I bring you the smothered and covered (I don’t think waffle house has that trademarked) over-medium triple decker, served bloody.
Don’t be fooled, there is no meat in this.
It all starts with four pieces of bread and cheese (I’m going muenster and swiss) in the toaster oven. Crisping bread and melting cheese, keys to a good start.
While that’s toasting it’s time to turn our attention to the eggs. Fried eggs aren’t that difficult. Normally I like mine over-easy, and for me that means cooking them on one side, flipping them over for about 30 seconds and then pulling them off the stove for that phenomenal runny yoke. But for this adventure I wanted over-medium, with a gooey center that stayed in place upon dissection. Instead of pulling my eggs off at the over-easy phase, I just kill the heat and let them finish up while the toast/cheese is in it’s final stages of toastymeltification.
At this point it’s time I turn to my friends at Progresso, heating up their tomato-basil soup in the microwave.
Now, for the construction (click on the pic below to see the GIF, sometimes it doesn’t load on this page).
I call it the stack n’ smash, because the next step is….
Now, for the awesome inside reveal shot:
So that’s the triple decker over-medium, but where’s the blood? Remember the tomato soup that is still sitting in the microwave…lay it on…thick.
Truth be told I ladled some soup on so I could take that picture, but then I just dumped the rest of the bowl over it.
The final step, clean your plate, as best you can.
