By Ed Bruske
aka The Slow Cook
The grated cheddar cheese on this egg sandwich doesn't look particularly appealing after it's been in the oven.
But I wanted to draw your attention to the egg. In the past, the schools have used a processed, frozen egg patty from a factory for this. But this egg patty was made from scratch in the school kitchen, poured into a stainless pain, cooked and then cut into rounds.
We are seeing much more food like that this year, since the D.C. schools revamped their menu--more thought put into the food, more things cooked from scratch.
3 hours ago