Monday, March 12, 2012

Easy Cheesy Egg Pocket Breakfast Sandwich

{A perfect breakfast}

Mondays are always difficult. So why not kick it off with a perfect breakfast sandwich (that takes only minutes to make!)?

The other day I was reading Joanna Goddard's blog, A cup of Jo, and I came across the easiest breakfast sandwich in the world. I made a few (healthy) modifications to make it more accustomed to the twenty-something year old California girl's life (whole wheat, thin slice of healthy cheese, hot sauce - ay caramba!) and made one of the most satiable, delicious, scrumptious, no guilt breakfast sandwiches I've ever created in my own kitchen.

{Crack, season, whisk}

1 egg
1 TBSP milk
1 TBSP butter
1 slice of cheese (Joanna uses American; I used a 40 calorie Colby Jack Sargento slice)
2 slices of your favorite bread (Joanna uses English muffin; I used Sara Lee whole wheat sandwich thin)
Dash of salt and pepper

Whisk your egg, salt, pepper, and milk in a bowl until it's frothy, light, and blended.

{Voila, cheesy egg pocket}

Warm your skillet and melt the butter. I recommend using a non-stick skillet just to make your life a little bit easier.

Pour your egg mixture into the warm skillet and start shaking the skillet horizontally on the burner until the egg becomes increasingly less liquid. Pro note: If you stop shaking your egg (say, to take a picture of it for your blog), be careful or your fragile egg blanket will break.

Once your egg cooks into one put your slice of cheese right in the middle. With a spatula, fold each side in until it makes a pocket. I used 5 folds, as to make a cheese trapezoid.

{Cheesy egg pocket trapezoid}

If the bottom of your egg trapezoid hasn't solidified enough, you can cook it a little bit longer in the pan, also to make sure the cheese melts all the way though.

{Toast your Sara Lee whole wheat 100 calorie sandwich thins}

Warm your bread on both sides in the already buttered pan. It will absorb the buttery flavor and toast your bread at the same time. I like to cook mine so that it's soft in the middle so it will absorb all the flavors and doesn't get too crunchy.

{The finished product}

Slide your egg pocket onto the toasted bread and dig in. It's 100% ready to eat - and I recommend that you eat it when it's nice and hot.

{Cut it in half and gawk in the cheesy goodness}

I have this thing where I can't eat my food if it's the least bit dry. While the eggs are incredibly moist, I still felt like I needed to smother it in hot sauce. I recommend Cholula or Tapatio with eggs. Sriracha would be good too, but it's not as runny, so you'd have to use a lot to smother your sandwich. Plus, Cholula and Tapatio have this amazingly tangy vinegar flavor that complements the cheese famously.

{Apply Cholula liberally}
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1 comment:

  1. this looks de-lish! I love me a good breakfast sandwich :) just found ya, nice blog! check me out if you'd like



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