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The sandwich chronicles. The genesis.

The making-of, transport and munching down a sandwich sums up many of mankind’s alimentary achievements.

Let’s begin with the bread.

  • It required for the agricultural revolution to take place, cereal crops to be grown and sown.
  • Storing, grinding.
  • Complete conquest of fire and develop of cooking techniques.
  • The discovery of yeast harvesting and dough fermentation.
  • And then: baked bread came to be!

The protein within.

  • Hunting and domesticating animals for consumption was the first step to ensure a permanent source of high protein.
  • Slaughtering techniques and above all preserving became crucial to guarantee a seasonal or yearly supply.

Eating your greens.

  • Gathering has been in our bloodstream since before we could walk upright. Roots, fresh and dry fruits, seeds and vegetables have been staple foods of pretty much every human group.
  • They are easy carry, none or minimal food prep is required to either make them edible or more palatable.

In other words a sandwich is thousands of history in between two slices of bread.

The first instalment of the sandwich chronicles begins with: sunny side up joy.

For each serving you will need:

  • 1 slice of bread
  • 1 egg
  • 2 slices of grilled aubergine
  • 1 slice of cheese
  • Thyme

Start with the aubergine. Slice and season w salt, brush them with some olive oil and grill them in a toaster o the oven for about 8 minutes at 180C.

As you toast the bread, fry the eggs, sunny side up and season with thyme.

When the eggs are ready, place a slice of cheese on each toast, then the aubergine and eggs on top.

Did you know? 

  • Wild hens usually lay only 12-20 eggs a year. Selective breeding has modified their bodily functions to produce up to 300 eggs a year!
  • Aubergine is native to South Asia and was first introduced to Europe in the 12th century by Ibn al-Awwam an agronomist who began growing it in Seville during the Islamic occupation of Spain.

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