Cagey Cardinals and Incredible Edible Eggs

Oh, but not cardinal eggs, of course. Heh.

In a previous posting, I mentioned my mini-photo-safari I set out on in pursuit of one of the many cardinals who've been flitting around the neighborhood. When I went out with my manual camera with the awesome telephoto lens, they were nowhere to be seen. (I guess when you're the color of a bull's eye, it's smart to be so easily spooked.

One cardinal kept mocking me by perching on the fence outside my window. The moment I peeked through the blinds or walked out the front door, he would take off. Well, one morning I saw him when I first woke up. I grabbed my camera and slipped out the front door, then tiptoed into the yard. I stalked around snapping pictures.

I think I got some nice shots, but I won't be sure until I develop the roll. I tried to get the cardinals on my digital camera, but couldn't manage it. Then, later in the week, I saw the silhouette again. I decided to try getting the picture through my window. Got him! It's not the most impressive picture, but it's a start.

Erin's Over-easy Egg Sandwich Recipe

This year, I've been living on egg sandwiches. They're cheap, easy, and delicious. When I was a child, if my Dad was cooking, chances were he would make fried egg sandwiches. Dad's were fried over-hard on toasted, buttered bread. The egg and butter complemented each other perfectly, especially combined with the nuttiness of wheat bread. YUM!

I first tried eggs over-easy in Europe. In Spain, my senora (house mother) made a soup with an egg poached in the broth. It was surprisingly good. Then, upon returning to the states, I fell in love with Eggs Benedict (especially the three-chiles version at Itzocan Bistro in Spanish Harlem).

I can't afford Eggs Benedict these days, but I've developed the next best thing.

First spray the frying pan with Pam and carefully crack in the egg. While it's frying, toast bread or, better yet, a flaky layers biscuit. Then lightly butter the bread, and sprinkle lightly with paprika, sea salt and fresh-cracked black pepper. Carefully flip the egg, taking care not to break the yoke. Let it cook a little while, then gently lift the cooked egg onto the bread or biscuit. Sprinkle bacon pieces (I use the pre-cooked kind that come in a pouch) on the egg and close the sandwich. When I take a bite, some yolk drizzles out onto the plate, and I dip the sandwich in the yolk. YUM! It tastes fancy and indulgent, but is cheap and easy. Buen provecho!