Friday, October 7, 2011

This College Girl Cooks: The Picturesque Breakfast Sandwich

When it comes to breakfast I'm 100% for fruit and yogurt parfaits. However, there are rare occasions when I'm in the mood for something other than the same breakfast I've eaten almost every morning for the past 4 years. This usually happens when I'm craving a breakfast-for-lunch type meal, and today was one of those days. Rather than make my standard peanut butter and jelly on toast for lunch, I decided to try something new, partly due to the fact that I had an opened carton of egg-whites in my fridge that I didn't want to go bad and be wasted. Hence my healthier, fresher, and tastier twist on a greasy, bland Egg McMuffin-type sandwich was born.

How can someone settle for a soggy english muffin, frozen egg patty and rubbery cheese sandwich when they can have one of these?!

The Picturesque Breakfast Sandwich

1 toasted english muffin of your choice
1 or 2 scrambled egg/ egg-whites
a small handful of chopped cherry or mini-heirloom tomatoes
2 mushrooms, sliced
salt, pepper, garlic powder, dried thyme or your choice of seasonings
cheese and ketchup, if desired

While your muffin is toasting, sauté tomatoes, spinach, and mushrooms together in a small fry pan. Add eggs and seasonings and scramble over low heat. If using cheese, either scramble it into your eggs to melt it together with the rest of your ingredients or lay it on top until it begins to melt. Spread ketchup on english muffin (not necessary but I happen to LOVE ketchup and generously smothered my english muffin with it). Place scramble on egg, put top of english muffin on, and dig in!

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