It's the simple things
An old friend used to make what I still maintain are the best fried egg sandwiches EVER. The secret was apparently lightly toasting the bread (had to be bog standard cheap white sliced), spreading one slice with mayo and the other with tomato ketchup, and then wacking in the egg. Possibly accompanied by some spinach or rocket, if any was languishing in the underused salad drawer of the fridge. His scrambled eggs with herbs were also pretty good.

Also introduced me to a tiny Italian restaurant which didn't look much from the outside, but did the most amazing thing that I believe was just mozarella, aubergine and tomato layered up with basil and garlic, but tasted so much more.

However, another speciality of the same guy was supernoodles (or a Tesco equivalent) left in a pan of lukewarm water until they became soft enough to eat. Going to the staircase kitchen to heat them would have involved effort.

It's all about the contrast I guess.
(Picotee, Tue 31 May 2011, 18:24, 3 replies)

Mmm - 'tis parmigiana of which you speak.

(sarcastic fringehead feet of clay, buns of steel, head of lettuce, Tue 31 May 2011, 19:09, closed)

Yes it is
My missus makes it and it's fucking lovely.
( His Popiness the Hole Invaded Poland on, Wed 1 Jun 2011, 23:00, closed)

Yes,
I agree with lightly toasting the bread for a fried egg sarnie, but only on the outside.
Easily done by taking 2 slices and squeezing them both into the same slot of the toaster.
( 4Q just lurking, Wed 1 Jun 2011, 0:13, closed)