Is that Egg on Your Face?

Eggs. Great source of relatively affordable protein. And many ways to cook them quickly. That’s one of the many reasons they’re so popular in the Western hemisphere for breakfast, I reckon.

Eggs have fallen in and out of favor as whether or not they’re “good” for you. After many years on the “bad” list, they’re now back in favor.

When I have a busy day ahead — be it a lot of mental, physical, and/or emotional activity — I try especially hard to make sure I have a protein-filled breakfast.

Problem is, though, that oftentimes, those mentally, physically, and/or emotionally trying days are BUSY, and fitting in a proper breakfast can be challenging.

That’s when quick-to-fix, yet preferably portable breakfasts come in handy. One such quick-fix breakfast that my beloved likes — and that our son enjoyed when he was a busy high schooler — is an egg sandwich. It’s quick, it’s easy, it’s portable — and you can just as easily and quickly make it a bit heartier, too, when need be. For example, if I’m facing a difficult or active day, I know from experience that in order to stick with me, my breakfast needs to fall in the 300 to 400 calorie range — otherwise, it doesn’t stick with me much past mid-morning. And of course, anyone who’s been around a teenager or someone doing physical labor knows that a hearty breakfast is called for!

Prick the egg yolk when you fry the egg, and I promise you won’t have egg on your face — but your sandwich will sure smell yummy!

Egg Sandwich (Serves 1)

  • 2 slices sandwich bread
  • Mustard to taste (hubby and son say that it’s the mustard that makes the sandwich — suggest yellow mustard)
  • 1 egg
  • Salt and pepper to taste (suggest seasoned salt and coarse ground black pepper, or your favorite all purpose seasoning mix)
  1. Lightly spray or oil a non-stick skillet and heat over medium-high heat.
  2. Break egg into skillet. Sprinkle to taste with salt and pepper.
  3. Prick egg yolk with a fork to break it. (This way, you don’t end up with yolk soaking through the bread — it keeps you from having egg on your face 😉  )
  4. When egg is firm enough to turn (probably just a couple of minutes), flip it and cook the other side. Season other side of egg, if desired.
  5. Spread bread with mustard. (You may toast bread first if you prefer.)
  6. Place cooked egg on bread et voilà — egg breakfast sandwich! Portable, if need be.
  7. To make it heartier: Add a slice of cheese, and/or a slice or two of bacon (vegetarian, turkey, or center-cut pork bacon) or even some lean luncheon ham, and you have a portable plate breakfast in sandwich form. 🙂 If you’re a two-egg breakfast kind of person, I suppose you could even add another egg!
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About MissieLee

I love tasty food prepared in a healthy way with a budget in mind.
This entry was posted in Eggs, Main Dish, Sandwich, Vegetarian/Meatless and tagged , , . Bookmark the permalink.

7 Responses to Is that Egg on Your Face?

  1. Pingback: Fast Food… | That Smells Yummy!

  2. Pingback: Late to the Party | That Smells Yummy!

  3. LinnieGayl says:

    I like the idea of mustard on an egg sandwich. I usually don’t have yellow mustard, but always have some Dijon/grainy style mustard around. Lately my go-to breakfast has been a whole wheat English muffin topped with peanut butter and a bit of fruit. I’m thinking that on days when I’m going to be busier, and am feeling a bit tired, topping the muffin instead with an egg and some mustard would be even better.

    Lately, when I’m eating just salad for dinner (usually with some tuna or salmon or chicken for protein), I’ve tried adding one boiled egg to it, and I really do feel less tired as well.

    • MissieLee says:

      Linnie, the mustard really does compliment. It compliments left-over sausage, too — I remember my cousin Peggy would sometimes make a biscuit sandwich for lunch from leftovers from breakfast, and she’d always put mustard on the biscuit. I grew up with yellow mustard…I think I was well into my teens before I’d ever even heard of Dijon mustard! LOL!

      • LinnieGayl says:

        I grew up with yellow mustard too, but have grown to really love grainy mustard.

      • MissieLee says:

        I love almost all things pickled and almost all mustards. Coarse ground grainy mustard is a real fave, too. I like Dijon, as well, for some things, but we go through the good ol’ yellow mustard the quickest in our house 😉

  4. Mike says:

    I love eggs in most any form, and egg sandwiches are always good!

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