Another tasty egg sandwich breakfast for those who are on the go!
I have posted a few nice breakfast sandwich recipes in my blog. When I was a kid and when economic times were tough, the egg sandwich was a saving grace. Egg sandwiches are cheap and filling. A Plain Jane fried egg, ketchup and hot sauce sandwich was an item that got me through many tough times. On busy days, a plain fried egg sandwich was something that could be made in a jiffy, with little mess. By just wrapping the egg sandwich with a napkin and hopping in a car, a nice hot filling sandwich hit the spot while driving to the job site.
Recently, I have posted a few sites to see in Nevada along with a simple breakfast recipe or egg sandwich recipe. Again, the egg sandwich in those blog entries was made in a jiffy and eaten behind the wheel, while traveling to the destination. Feeling good is the key to traveling. A fast food breakfast sandwich from a chain restaurant is loaded with imitation ingredients, hydrogenated oils and low quality ingredients. That spells out a few extra stops at gas stations and having to ask the attendant for the restroom key, instead of making good time on the road! A home cooked egg sandwich will leave a driver feeling much better!
Sun Dried Tomato, Roasted Poblano and Monterey Jack Egg Sandwich Recipe:
You can roast 1 whole poblano chile over an open flame or in the oven, till the skin turns black and then peel it under cold running water for better flavor, or simply open a small can of roasted poblano chile. Canned roasted poblano is fine for a breakfast sandwich!
Boil 2 cups of water in a sauce pot over medium high heat.
Add 4 sun dried tomato halves.
Boil the sun dried tomatoes, till they become tender.
Remove the reconstituted sun dried tomatoes from the pot.
Cut the sun dried tomatoes into thin strips and set them aside.
Cut 1 small roasted poblano chile into thin strips and set them aside. (Canned roasted poblano is fine for this recipe.)
Toast 2 slices of whole grain wheat bread.
Heat a non-stick saute pan over medium/medium low heat.
Add 2 pats of unsalted butter.
Add 1 whisked egg.
Sprinkle the reserved sun dried tomato strips and the reserved roasted poblano strips over the eggs.
Do not stir or scramble the eggs!
When the bottom of the eggs are cooked firm, flip the eggs.
Place a few thin slices of Monterey Jack Cheese on the eggs.
Add 1 small splash of water to the pan.
Place a lid over the pan.
Allow the steam to melt the cheese.
When the eggs are fully cooked and the cheese has melted, use a spatula to place the eggs on one of the pieces of toast.
Place the second piece of toast on the egg sandwich and cut it in half.
Place the egg sandwich on a plate and garnish with a parsley sprig or simply place the sandwich on a napkin and eat the sandwich while on the road! (Be sure to turn off the stove and kitchen lights, before bolting out the door! Do not lock the car keys in the house! Hahahaha!)
A simple, tasty egg sandwich is a good breakfast item. Whole grain bread, roasted poblano, sun dried tomatoes and jack cheese gives this egg sandwich a very nice flavor! Yum! ... Shawna