It’s time for What I Ate Wednesday! Thanks to Laura and Arman for helping me party on with a day of eats. This week I’m taking it back to yesterday, Tuesday.
Since I’ve been getting my fair share of cake for breakfast lately, I thought I’d change it up and get on the savory train. The restaurant I worked at this summer served this ah-mazing breakfast sandwich, which on the outside didn’t sound like anything spectacular. What made it so special, though, was their house made herb & garlic cream cheese that they used instead of your typical cheese slice. I had never thought of using cream cheese on my breakfast sandwich before this, but I mean… how brilliant is that?
Homemade breakfast sandwich: Whole when english muffin / poached egg / tomato / herb & garlic cream cheese + turkey bacon
Now, one of the difficulties of living on your own is the buying of ingredients and having them go bad. Cream cheese is one of those things for me. I’m happy to say I’m now an avid regular cream cheese variety, but I tend to stick with the plain flavor. I’m often very tempted by all the fancy flavors out there, but I just know that I usually want it for one specific thing and then would never go through a whole tub. SO. Thanks to my summer job, I’ve realized that if I buy regular cream cheese, I have the canvas to make any flavor that I want!! I immediately wanted to try this herb & garlic breakfast sandwich at home, so I got to experimenting with my own herb & garlic herb mix to make my own herb & garlic cream cheese. After a few tweaks, I landed on what I think is the right blend of herbs. And what’s really great about this is it is multi functional – and SO much cheaper then those herb mixes you buy in the stores. Make a small batch that you can then keep in a container in your spice rack and use it for all sorts of things – I’ve also been using it in quiche/baked eggs or sprinkling into pasta sauces. Recipe below!
Note: Remember last week when I said I found it hard to spend the extra money on good bread? Well EGGS need to be a different story. I went cheap-o and bought the least expensive eggs last week, and man oh man do they SUCK. After you have had fresh, organic, farm eggs, and have experienced that rich yellow yolk and full flavor, you just can’t. go. back. I may as well have just been eating egg whites. I’m going to say that good eggs IS something I am willing to “shell” out some extra cash for.
…see what I did there?
Sandwiches are going strong. Read: an everyday occurrence. Now, I’ve never really been advocate for all those substitute/veggie “meats” out there. Like, the ones that are supposed to mimic the “real thing.” I’m not necessary against them – depending on the length of their often indecipherable ingredient lists – but I’d much rather know that what I’m putting into my body is 100% natural and from the source. That being said, I am no longer vegetarian, but even when I was I never really went for the stuff. A few selections of Yves veggie meats were on sale last week, which meant they were 50% cheaper than my all natural sandwich meat brand. The ingredient list didn’t look too bad, and the protein content was on par with regular meats, so I thought I’d give the “salami” a try.
Veggie salami / white cheddar / mayo / dijon / lettuce / tomato sandwich + carrots
The thing is – it really is quite good. I mean, it tasted just like salami (if you are a fan of the stuff, that is). They got the spice mix down pat. But that’s my issue. That’s so weeeiirrrddd!!! How can something so NOT meat taste exactly LIKE meat? The whole thing just weirds me out.
Doesn’t seem… that bad? At least half the list is vitamins and minerals.
I was having a poopy day and was just feeling really gross, which I think may have partly been due to my return to caffeine that morning. So on my break I got out for a much needed walk and…well…more caffeine…
2% Pumpkin Spice Latte
…but with protein and ultimate comfort factor so it’s okay.
Killed off the leftovers from one of my recent kitchen creations, as seen on yesterday’s post.
Butternut Squash Sausage Kale Bake + Steamed Broccoli
Chocolate smarty ice cream / additional dark chocolate
Now back to that recipe!
Again I say, making your own herb blends is SO much more frugal than buying them in the store. And if you are like me and don’t think you’d use a whole tub of a certain flavor of cream cheese, I urge you to start making your own! Its so easy and customizable to your very own taste. Start with this DIY Herb & Garlic Cream Cheese and slather it on everything bagels and delicious breakfast sandwiches!
Have you ever made your own cream cheese flavors? Your own herb blends?
Do you notice a difference in good quality vs cheap eggs?
What are your thoughts on veggie “meats?”