Hello, I’m Pamela and I love this breakfast sandwich.
I have 2 things I really want to say about this beautiful egg and cheese sandwich.
1). I debated posting this on the blog for a long time because of how easy it is. Finally I decided simple or not, it’s special to me and deserves it’s own glory in a post.
2). I really really love this sandwich. Let me tell you how it all started…
A couple years ago we started teaching a early AM digital photography class. Prior to this I did not eat breakfast as I would usually wake up later in the morning and go straight to lunch, but needing something to eat in the morning and wanting to sleep in, I started a dangerous route in eating breakfast sandwiches from 7-11. This would be my breakfast right before class began:
Now don’t get me wrong – I love 7-11 breakfast sandwiches, after all it started my love affair with making my own, but one day I took a look at the nutrition facts on these and looked at my scale rising and realized these were not going to be good in the long run. So I set out to make my own. My rules were they had to be quick to make and delicious. I wanted them to be better than 7-11, it was a competition (7-11 just didn’t know about it).
So I gathered the simplest supplies at the grocery store: Thomas English Muffins, American Cheese Slices, Eggs. There the love of my life was born, my favorite breakfast sandwich in the world. To say I am crazy in love with these would be a understatement. I have approximated I have eaten 325 of these in the past year. I find I actually eat healthier when I start my day off with sandwich because I consider it a favorite treat so by 1PM, I feel like I have spoiled myself. Then for the rest of the afternoon I can snack on fruit and nuts and totally be happy with it. Just thinking of this egg sandwich makes me so happy. I can’t wait for tomorrow morning!
How much do I love them?
When I wen to London, I made them every single morning for breakfast:
I ate one for Christmas breakfast last year:
I ate one for Easter breakfast this year:
Do you see the path I’m leading you down? I’m trying to make you love his egg sandwich as much as I do so you can have 30 pictures of the same egg sandwich on your phone like I do.
So here it is, your 260 calorie breakfast sandwich.
My Favorite Breakfast Sandwich
- 1 Thomas' Original English Muffin
- 1 large egg
- 1 slice of American cheese
- Preheat your toaster oven to 350 degrees.
- Crack your egg into a bowl, whisk it and microwave for 1 minute.
- Take your English Muffin and cut it in half.
- Take your egg out of the microwave, remove it with a fork and put on bottom part of muffin.
- Take your cheese, rip in half, and put on top of the egg.
- Put top half of muffin on top of sandwich.
- Put in toaster oven until the top is slightly browned, this usually takes about 8-10 minutes.
Brooklyn Farm Girl http://brooklynfarmgirl.com/
These are your ingredients, simple. I love Thomas’s, I love them more when they are on sale. A word about cheese, I’m a Kraft singles girl, I can’t help. I bought some organic American cheese slices from Trader Joe’s last week and was underwhelmed so I use it on Matthew’s egg sandwich when I make him one. For me, it’s Kraft all the way.
Take an egg.
Crack it in microwave safe bowl.
Whisk it with a fork. Now put the bowl in the microwave for 1 minute.
What comes out is one cooked egg that is easy to get out with a fork.
Cut your muffin in two. Get your cheese slice ready.
Throw your egg on the bottom part..
I like to rip my cheese in half as it assures no cheese will be wasted melting off the sides. I want all the cheese!
Put the top of the muffin on..
Then into the toaster oven it goes..
There is a smell the muffin makes when it is ready. You will learn to love and appreciate this delicious smell.
Oh beautiful, how are you doing? Be careful and let it cool for a minute or the cheese will burn you.
This is my go to breakfast usually served with dried fruit and decaffeinated tea.
Treat yourself to one tomorrow morning.. Enjoy!