Sunday morning, it comes around every week without fail. This Sunday morning was Mother's Day, so I needed to make something that was quick and easy to shuffle Ben off to spend the day with his Mother, and so I could get ready for our family festivities. I remember that my dad loved these egg sandwiches my mom always made and thought it would be easy enough to recreate. I knew Ben would love it, becasue he always does, no matter if it is actually good or not.
Egg & Cheese on Toast
2 Extra Large Eggs
2 0z 50% reduced fat cheese
2 Slices of toast*
Margarine or Butter to spread
Salt & Pepper to taste
*I used Pepperage Farm Whole Wheat White. I like white bread a lot better than Whole Wheat, this is a great compromise so that you are getting the benefits of Whole Wheat with the taste of White.
Pam a pan, and place on medium heat. Once the pan is hot, crack your two eggs directly into the pan. Let cook. I kept the yolks runny so I let the eggs cook until the whites were slightly browned. If you want not runny yolks, just flip the eggs for a minute until cooked through. Add salt and pepper to taste.
While the eggs are cooking toast your bread and spread margarine or butter on the bread. Add cheese to one slice of warm, toasted bread, if the cheese needs a little help to start melting, you can pop it in the microwave for like 10 seconds. (Reduced fat cheese needs more help melting than regular cheese.) Once eggs are cooked, place on to of cheesed bread, and top with other piece of bread.
I would have served something on the side, but I was out of time, and did not want to be late to Mother's Day.
This took about 10 minutes, and was very successful, really quick, easy, and so much better for you than stopping at Dunkin Donuts for one of their greasy breakfast sandwiches. So do it yourself, becasue its just way yummier.