Carbon Cooks: Egg-stra special sandwiches
When you think about recipes, and you hear the name Audrey Misner, does it ring any bells?
It may well, since the Price City resident's recipes have been featured three times since 2002 in the western edition of the national magazine American Profile. The magazine comes as a free insert in the Sun Advocate every week. It recently featured Audrey's Layered Spinach Salad in its April 16th edition.
"I was surprised that they featured my recipes so many times," she says modestly.
She must be doing something right because her family and friends certainly enjoy her efforts. She has a large collection of recipes but is quick to point out that husband Randy is the 'serious cook' while she tends to favor salads, sandwiches and dips. Her all time favorite food is the Spinach Dip at Groggs.
"I could just eat that stuff all day!" She exclaims.
The mother of two sons and grandmother of one-year-old Jaylee says her family is a motivating force in her quest for good food.
"I want to live to see Jaylee get married and have babies," she says with a smile adding "I didn't realize you could love a grandchild so much!" And that granddaughter gives Audrey a great excuse to practice one of her hobbies, photography.
"I have taken just about every class offered, and have worked with many of the local photography shops. I really love photography!"
Audrey, her twin Heidi and younger sister Karen were born in Germany to a native German mother and an American soldier stationed there. The family moved to the United States when the twins were about two years old. They eventually landed in Price in 1982. After she and Randy married, he joined the army and the new family got stationed in Germany.
"It was so wonderful to be able to see my birthplace and where my mother grew up," she says. "My great aunt lived in the same apartment my great grandmother had, and so I could really get an idea of what it was like growing up for my mother. I could even walk around the corner to the same grocery store she went to as a child."
After about a year they were stationed back in the US and eventually returned to Price.
Audrey had been making a variation of Fried Egg, Tomato and Avocado Sandwich for years when she came across a similar recipe in a magazine. She combined and modified the two recipes and the results are delicious.
Fried Egg, Tomato and Avocado Sandwich
1 TBSP unsalted butter
Ã¯Â¿Â½ tsp salt
Ã¯Â¿Â½ tsp freshly ground pepper
4 slices whole grain or whole wheat bread, toasted
3 tsp mayonnaise
2 tsp Dijon mustard
1 medium tomato, cut into 4 slices
Ã¯Â¿Â½ avocado, sliced
2 thin slices red onion
Melt butter in a medium nonstick skillet over medium heat. Add eggs, cook until set. Sprinkle eggs with 1/8 tsp each salt and pepper.
Spread 2 slices of the toasted bread with mayonnaise; spread remaining 2 with Dijon mustard.
Top the mayonnaise-spread slices with a layer of egg, tomato, avocado and onion. Sprinkle with remaining 1/8 tsp salt and pepper. Top with the mustard-spread slices of bread.