Today on Breakfast Wednesday, we are having an open-faced breakfast sandwich party!
Eggs are invited. Tomatoes are, too. Bring your friends! Tell your family! Leave the kids at home! They can fend for themselves! (Kidding. They should be in school.) Recipe? As always, too simple:
1 Whole wheat English muffin
1 thick slice of tomato
1 egg
Sprinkle of shredded mozzarella cheese (optional)
Pepper to taste
This is a better alternative to store-bought breakfast sandwiches and definitely better than the frozen ones. It comes with no additional preservatives, has only about 230 calories, and takes about 5 minutes to make.
I make the egg sunny-side up. You can scramble yours if you like. Muffin can be substituted for other breads- store bought or home made. Your choice. You get protein from the eggs, some fruit (yes, tomato is a fruit), and choosing a whole grain option will keep you fuller longer. When I feel especially greedy about my protein needs I add a slice of ham or shredded chicken from last night’s dinner. Breakfast sandwiches are easy to make and you can have them while sitting down with a cup of coffee or on the go if you are late to work.
Join us for breakfast at the KNOM studios every Wednesday at 9am.
