During the week, breakfast is pretty much on the go, with a hard-boiled egg that I cooked over the weekend (using eggs my chickens have laid for me the week before) with a sprinkle of salt and pepper. Alternating, I have some yogurt and blueberries.
However, now that it has turned super-hot, the girls are simply not in the laying mood so it’s been slim pickings as of late. And just last week, there were only two eggs found in the nest. So now I have resorted to hoarding them and the usual lucky recipients of a gift box of eggs will have to simply fend for themselves until this heat wave is over.
In an effort to change up the breakfast routine on the weekend, still including eggs on occasion, I make my ultimate breakfast sandwich, bridging the gap between breakfast and lunch when I have the luxury of lingering in bed longer.
It’s basically an overdressed BLT. Add basil, arugula or lettuce to your liking. Personally the basil or arugula would be delicious, but sadly I had none on hand….
Ultimate Breakfast Sandwich
Olive oil spray, cooking spray or oil
1 large egg
2 slices multi-grain bread, toasted
1 tablespoon mayonnaise
1 slice cooked bacon, torn in a few pieces
1 small tomato, sliced
1 slice of onion, separated into rings
Salt and pepper
- Coat a small ceramic or seasoned cast iron skilled with olive oil spray and heat over moderate heat until hot. Crack egg gently into pan and cook until egg white begins to bubble (lower heat if necessary; do not brown). Cover skillet with a lid and continue to cook until top of white is opaque but yolk is still runny, 2 to 3 minutes.
- Spread one side of bread with mayonnaise and top with cooked egg, bacon, tomato and onion; salt and pepper to taste. Sandwich bread together to enclose filling and enjoy.
Note: You can add basil, arugula or lettuce, if you like.
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