Wednesday, January 2, 2013

Breakfast Egg Sandwich

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Oops!  I am re-posting this because I accidentally deleted it as I was posting a new picture. So here is an excellent choice for breakfast and is part of the "What we eat for breakfast around here" series.
My 16 year old can easily devour two of these breakfast sandwiches in one sitting! 
Here's what you need:

2 eggs, fried, poached, or scrambled
2 slices white, wheat or sourdough bread
2 slices cooked bacon, or sausage works too
1 slice american or cheddar cheese
1-2 tsp. butter or margarine
hot sauce, ketchup or even jam

I usually poach my egg but every once in a while I fry them.  This is how I fry eggs.
In a medium non-stick skillet make two turns of the pan with canola oil and add 1/2 tsp. butter.  Heat over med-hi until the butter is bubbly, about 1 min.  Add the eggs gently and cover with a lid, this helps to cook the eggs without getting really brown on the bottom.
After 2 minutes separate the egg whites from each other with the edge of the spatula and flip the eggs gently.
Cook another 1 - 2 minutes with the lid off depending on if you like them over easy, medium, or hard.  To tell when the eggs are done all you do is give a gentle nudge on the top of the yolk with your finger to see how much give the yolk has.
There are four eggs because I had to feed my husband too.

Now on to assembly.
Cook 2 slices of bacon and set aside.  Toast two pieces of bread (I use whole wheat) after the eggs have been flipped so that everything will be done at the same time.
Butter each slice of toast, or not, add a slice of cheese; I use american, but cheddar would be good too.
Break up the bacon and place on one side add the eggs on top of the cheese so it gets all melty then you can add your choice of condiment.  I use hot sauce; my son uses ketchup.  Some might even like Jam on theirs.
Top with bacon half, slice in half and eat.
Mmmmm, this sure is tasty!

Here is the handy printable - Breakfast Egg Sandwich

You can find me each week linking up to these wonderful blogs

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