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.
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)
- Lightly spray or oil a non-stick skillet and heat over medium-high heat.
- Break egg into skillet. Sprinkle to taste with salt and pepper.
- 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 😉 )
- 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.
- Spread bread with mustard. (You may toast bread first if you prefer.)
- Place cooked egg on bread et voilà — egg breakfast sandwich! Portable, if need be.
- 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!