Egg Sandwiches

Clean and easy protein, the most simple greens you will ever enjoy, and all in under 15 minutes.  I know that it has been a very long time since I last posted and I will be surprised if anyone is still interested in reading about what I have been cooking up. But, for those still watching out for me – I am back and ready to post more regularly. The plus side is, I have a whole new list of items that you need to have in your recipe book. And, as usual, there is no down side.

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Egg Sandwiches. So, basically the reason – well, reasonS actually – for my 15 month blackout on writing is the joy of parenting my twin sons. That is 2 baby humans at the same time. Two times everything and – oh yeah – no sleep what-so-ever for a long time. Now, what does that have to do with egg sandwiches and why are egg sandwiches so damn important?

Answers:  Time and Taste.

In under 15 minutes, Egg sandwiches with a simple greens salad are on your plate and ready to enjoy. The richness of an over-easy yolk oozing through the magic of bacon, a small amount of shredded cheddar cheese, and the mysterious melted butter filled nocks and crannies of a toasted english muffin paired with tender fresh greens tossed delicately in salad oil and white balsamic vinegar combine for a perfect meal – every time. Try it. If you see me on the street afterwards – thanks or a high-five is really all I’m looking for.

Ingredients (for two):

2 english muffins

2 large cage free organic brown eggs

1/8 cup of shredded cheddar cheese

1 T. salted butter

1 T. olive oil

1 1/2 handfulls of greens

1 T. white balsalmic vinegar

3/4 T. Salad oil

How to Pull It All Together:

  1. Rinse and spin greens and set aside clean greens in serving bowl
  2. Cut 3 strips of bacon in half and cook over medium high heat, set aside when crisp to your liking
  3. Without getting burned, wipe out skillet
  4. Place skillet over medium low heat
  5. Put muffins in toaster and cook to light toast
  6. Add olive oil and butter to skillet
  7. When butter is melted, coat bottom of pan with oil butter mix
  8. When muffins are ready, pull out of toaster with tongs and place cut-side down in skillet to coat with layer of butter/oil. Remove toast to plates and place three pieces of bacon on the bottom half of the muffin, face up.
  9. Crack eggs into skillet and season with salt and pepper
  10. Fold eggs over and sprikle with shredded cheese, dividing equally between eggs
  11. Cover skillet and remove to cool burner of stove for 3 minutes
  12. Remover cover and with spatula, place one egg on each muffin, over bacon, and close muffin top
  13. Spoon salad oil over greens, stir,
  14. Spoon vinegar over greens, stir – then divide salad between plates.

Enjoy!

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