>Poached Egg and Prosciutto Open-Faced Sandwich


To put it out there as simply as possible, sandwiches in France are amazing.

I’ve developed a new appreciation for sandwiches in this beautiful city, where for 2 euros and 50 centimes you can buy a sandwich that will make your mouth water and your taste buds go wild. Every corner you turn you see fresh baguettes featuring anything from tuna and curried chicken to the French staple – ham, fromage, and a good slab of butter. Simply divine.

I get spoiled here, and I buy bread that is almost other-worldly, but in reality if you buy a fresh baguette from your local supermarket you’ll likely be eating something pretty tasty.

To make a sandwich like the one in the picture, slice open a piece of bread and rub olive on each side with a paper towel. Next place some basil leaves, lettuce leaves, a slice of prosciutto, and some grated emmental on each bread slice.

Boil water and 1 tablespoon vinegar in a saucepan, and bring to a simmer. For each egg (if you want two), crack them into a teacup or another small dish. Gently slide them into the simmering water, and move them slowly back and forth with a wooden spoon to make sure the whites envelope the yolk. Simmer for about 3 minutes, then with a slotted spoon lift them out of the water, and place them on each bread slice. Sprinkle with salt and pepper, and enjoy. I devoured mine, I’m glad no one was here to witness it.

Of course you can change this however you like – use ham or bacon instead of prosciutto, and parmesan, gruyere, or cheddar instead of emmental. Same with the herbs and the oil, feel free to change up the basil to rosemary, thyme, or parsley, and use mayo or butter instead of olive oil.

Merci, et je vous souhaite une trés bonne soirée!

>Omelette with Wild Mushrooms, Shallot, and Emmental


Got to Paris this morning; the jetlag is finally hitting me so I’ll keep this as short as possible.

Overall, I am pretty happy with my apartment. My dreams of having a romantic Parisian apartment with a wrought-iron balcony were shattered when I learned I was living over a Sushi Express, but there’s a lot of positive to this place so I don’t mind. For example, the kitchen is pretty sweet.
And one thing I’ve noticed in France already is that eating is taken to another level here. For lunch I sat at a typical French brasserie with a friend from Lyon, and we sat there for three hours! And this apparently is how French people eat. Slowly, savoring not only the food but the moment as well. With all of the fresh ingredients available to them, I don’t blame them either!
There are a lot of utensils that I’ll need to pick up over the next couple of days, but since today was a long day I decided to make dinner pretty simple – an omelette with mushrooms, shallots, parsley, and emmental cheese. Super easy and delicious.

Using wild mushrooms adds an intense, deep, and smoky flavor to the omelette, which pairs beautifully with a lighter-flavored cheese like emmental. Fresh herbs plus the tanginess of shallots adds even more depth to the flavor.

Omelette with Wild Mushrooms, Shallot, and Emmental – serves 1
2 tablespoons butter
1 shallot, chopped
2 oz wild mushrooms, such as oyster, shiitake, or chanterelle mushrooms, ends cut off and sliced
1 large handful fresh parsley, chopped
2 eggs (or 3 if you want to make this dish a little heavier)
about 1 oz emmental cheese (you can eyeball this to make it more or less cheesy to your taste)

1. Melt 1 tablespoon butter in a medium or large skillet over medium-high heat. Add shallot and mushrooms, and sautee until slightly browned, about 5 minutes
2. Remove shallot and mushrooms from heat, stir in about a teaspoon of parsley, and set aside
3. In a small bowl beat together the eggs with a pinch of salt and pepper
4. Melt remaining 1 tbsp. butter in a small skillet over medium heat, and once the butter is bubbling, add the eggs
5. Cook the eggs until done, sliding the sides of the eggs forward to let the runny parts reach the bottom of the pan (see below)

6. Add the cheese, then add almost all of the shallot and mushroom mixture (saving a tiny bit for garnish). Fold the omelette over, slide onto a plate, and sprinkle remaining mushroom mixture and parsley on top. Serve with some sliced French bread!
I’m thinking fish in a white wine sauce tomorrow…