However, when I got home and jammed the sharp end of a garlic clove (unpeeled) under my fingernail, I should have known I was about to screw something up.
I sliced and buttered a few slices of the fresh bread, placed on a baking sheet and baked in the oven on 425 just until the butter was melted and the edges began to brown. For the veggies, I added diced onion, sweet peppers and minced garlic to a saute pan with a bit of oil and allowed this to cook until the onion became translucent. I then added halved cherry tomatoes and diced striped zucchini (unpeeled for color) to the onions. I continued to cook the vegetable mixture just until tender and set aside.
All was going quite well until I got the bright idea to top the vegetables with a light sprinkling of flaked sea salt. Turns out, you have to be smarter than the container it's in to open it. Finally I managed to get the lid off and sea salt went flying everywhere throughout my kitchen (and pan). Needless to say, my dish got some salt and I will probably be finding salt in various hiding spots for the next few days.
I decided to add eggs to my dish as well, mostly because I didn't have anything else and felt we needed something besides bread and a few veggies for dinner. So I simply cracked two eggs into the pan and fried in a little butter until cooked through.
To assemble the dish, I placed a slice of bread onto a plate, topped with a fried egg and a spoonful of the vegetables. I also sprinkled a little cheese on top.
Despite the overly salty taste, this turned out pretty good. My daughter also seemed to like it. Next time though, I will make sure to open the salt over top of the sink (just to be safe). I think that I would also finish it off with some fresh chopped basil and maybe add some ham or bacon or even use shredded chicken in place of the egg to make it a heartier meal.
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