on laptops and yummy breakfast starts. also: myzithra and egg breakfast sandwich

On Saturday my laptop decided it would be a fun time to just stop working properly.

I protested with it and begged it to reconsider.

It ignored me.

Now it’s taking a vacation to get repaired and I won’t see it again for 2 to 3 weeks! Ugh.

Thank god I put all of my files on an external drive.

The other thing that happened this weekend was that I found a block of beautiful Myzithra cheese at Windmill Farms. This made me happy because A) Windmill Farms is pretty close to Jake’s house and B) It means we no longer have to take a trip up to Bristol Farms just to get this cheese! Woo!

Last night I made Spaghetti with Browned Butter and Myzithra, a la the Spaghetti Factory. The Myzithra was so creamy and delicious and I started to wonder: what else can I do with this magical block of cheese?

So I made a Myzithra and Egg Breakfast Sandwich. On sourdough bread from Bread and Cie.

It was a truly beautiful sight to behold.

You don’t really need a recipe, but I will indulge.

INGREDIENTS  

1 egg
Myzithra cheese – freshly grated
2 slices sourdough bread

Cook your egg how you like it! I did a quick scramble with a little water in the egg, salt and pepper. In hindsight, I wish I had added a little garlic and fresh herbs. Not necessary, but really nice.

Grate a little of the Myzithra off the block. Freshly grated is a must!

Use the same pan that you used the egg. Spread a touch of butter in it. Take your bread and swirl it in the butter and toast until a lovely golden brown.

Assemble. Put into your mouth. Sigh happily.

Author: Mary

Mary is a San Diego native and has been a food blogger for 11+ years. She is an avid reader, a lover of puppies, and loves trying new food. Foods she loves: sweets, peanut butter, pasta, Triscuit crackers with cream cheese, and extra nuts on top of her sundaes. Food she dislikes: pickles, really spicy food, runny eggs, olives, and too much arugula.

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