When you’re looking for an inexpensive, easy, quick meal, breakfast for dinner can be a magical thing indeed. Hitting all of the marks and also being filling and even a bit healthy are enough reasons to include Dinner for Breakfast in your near future.
That’s just what we did this evening, around 8:30 – as though we’re European or something! – feasting on Star Toast and a simple salad of arugula, sausage, and cherry tomatoes.
The salad was inspired by tomorrow’s featured Pizza at the South of the James Market with Pizza Tonight. It’s a pesto-based pizza with mozzarella, arugula, and cherry tomatoes. I can’t wait to eat one, so I got a jump on it at dinner. The sausage, as the astute among you may have guessed, is none other than Sausage Craft’s Della Nonna, which is another featured ingredient on the Pizza Tonight menu.
The salad is easy peasy – just toss some greens, halved cherry tomatoes, and seared crumbly sausage together with a few drops of olive oil and a bit of salt. Diets tend to suggest that you can eat as much salad as you want, and I see no reason why this should be an exception. It would also be lovely with a bit of chevre, but I don’t have to tell you that, I’m sure..
Star toast came to me via Seth Ganz and my very own memory lane – When I was in eighth grade, my then BFF Samantha Broadhurst and I occasionally delved into the culinary realm, one notable time making toast in a nest to great effect. (Other times involved making a cookie in the shape of America – for Christmas if I’m not mistaken, while another involves spilling Champagne Jell-O all over my mom’s room because that was the only place where we could talk to Paul Buback on speaker phone whilst making said jello…but I digress.)
Star Toast can be any toast you want – Heart toast, Circle toast, even Jesus toast if you’re feeling inspired. Simply use the cookie cutter of your choosing, and cut a hole in your bread. Then heat a saute pan on medium high until a pat of butter and a couple drops of oil are completely melted and slightly sizzling.
Add bread, and toast a few seconds. Add eggs to the ‘hole area,’ gently pouring in the whites first to make a base and then letting the yolk fall in. You’ll be able to see the whites solidify within the toast hole. When that happens, flip your toast, and continue to cook for another minute or two.
Serve the toast with the salad, and it’s like dinner…only breakfastier.