A Sandwich for California Food Literacy Month
Yes, you heard it! We’re smack in the middle of California’s first official food literacy month. Thanks to Amber Stott, founder of the California Food Literacy Center, and several volunteers, the first half of the month was action packed.
Right about now you may be thinking, “What’s Food Literacy?” It’s about understanding the impact of food choices on your health.
This is huge given the many challenges the world faces concerning food: obesity, diabetes, unhealthy diets, lack of food access, food and climate, and more.
The Center not only teaches and educates children through school programs, it provides information to parents, teachers and everyone really. And it goes beyond this, offering training to community members through their Food Literacy Academy.
To help celebrate the month, Amber reached out to engage food bloggers in a Food Literacy Sandwich Campaign. Other upcoming activities include a Food Literacy Fair at the Oak Park Farmers’ Market in Sacramento on September 22, and an official launch party on September 29 at Mayahual restaurant.
I’ve been enjoying simplicity when it comes to eating and extended this to the sandwich I created for the month. All that’s needed is bread, an egg, an easy truffle pate and sea salt.
Baking my own bread was a good start. You need just one thick slice for this open-faced sandwich.
Organic eggs from a friend’s back yard cooked just beyond a poach make way for a brilliant yellow yolk tinged with orange.
The truffle pate is easy, not exactly the real thing but the taste is darn close.
Open Faced Poached Egg Sandwich with Truffle Pate and Sea Salt
This is a light, adult sandwich that begs for a glass of wine.
- 1 thick- about a 1-inch slice- of your favorite bread. I used the sesame pain au levain bread I made with a starter. (You can barely detect its sourness.)
- one egg (know anyone with back yard chickens?)
- a pinch of minced chives
- ¼ cup truffle pate (recipe follows)
Put 2 cups of water and 1 teaspoon of white wine vinegar in a small saucepan. Heat to barely a boil.
While the water is getting hot, crack the egg into a small bowl and set aside.
Lightly toast the bread, spread with a little butter then a thin layer of truffle pate.
Slide the egg into the hot water and cook for 2 to 2 ½ minutes. Remove and place on a paper towel to soak up residual water. Place the egg on top of the bread then top with a heaping teaspoon of truffle pate. Finish with a sprinkling of sea salt and a pinch of chives. Enjoy immediately.
- ½ cup cooked garbanzo beans
- white truffle oil
- sea salt
Combine beans and 2 tablespoons of room temperature water in a bowl. Mash with the back of a spoon, and mix until you have a smooth mixture. You may need to add a bit more water. You want it a little softer than the consistency of smooth peanut butter. Once you have this consistency, add a teaspoon of truffle oil. You can use less water and more oil for more truffle flavor. Stir in a pinch of sea salt.