Egg and Cress Sandwich

Trying to find vegetarian food then traveling isn't always the easiest.  When in London I found Egg and Cress sandwiches.  They're the perfect thing to grab on the run.

You can make your own - basically an egg salad with watercress.  Start with fresh and flavourful watercress.  It's fairly easy to grow.  This is from my garden.

Boil up a few eggs.

To get nice eggs like this, add eggs to cold water, bring to a boil and let sit covered for 10 minutes.  Then chill in ice water before peeling.

Rather then tedious chopping, I simply smash them through a German potato grater.  Available from Amazon: Kuchenprofi Potato Grater/Shredder in 18/10 Stainless Steel

Season and add mayo as you like.  Personally, I hate mayo so I use Ranch salad dressing.  It's got all the seasonings mixed in.  It may need a bit more salt, depending on your tastes.

Lastly, stir in the cress:

I spread it on made-from-scratch flat ciabatta bread, but the Britts serve it on something lighter.

Bitter Melon

If you're Piony, there's one thing that cures all ailments: bitter melon!  It's kinda like a cucumber, but it has a distinct bitter base flavour. Start by sauteing diced onion and adding the sliced bitter melon.

Pour over beaten eggs and continue to cook until done through - like a frittata.  Once done, top with shiitake and tomatoes.

Pad see ew (Phat si io)

This was more experimental - I'd only had a taste at a restaurant.

Start by soaking rice flake noodles (square rice noodles).  Create a broth of fresh tomato puree, soy sauce, crushed peanuts, diced onion and a bit of water.  Bring it to a boil and drizzle in a beaten egg.  Add the rice flake and a bit of coconut oil.

Keep it stirred until it's tender - serve promptly.

It's an amazing flavour - serve with fresh tomatoes and Thai basil.