Ms. Foodie Patootie was very hungry this morning, which is rare–usually the coffee-IV does it for me for at least two hours. So to continue with our theme of Kitchen Cabinet Cooking, I decided to whip up a favorite boiled egg breakfast sandwich that is easy to make, with ingredients you normally have on hand, come rain or come shine.
I’m not as young as I used to be, so fiber has definitely become more important in my dietary life: which is why I love these Alvarado Street Bakery breads. High fiber content, organic ingredients, and it’s still tasty! I toasted a couple of slices of Sprouted Sourdough while my eggs were boiling.
Now here’s where your preferences come in–what to include as an accompaniment to your egg sandwich. Being partial to pork, that ham I have stashed in my store comes into play, along with some delicious Knott’s Berry Farm Boysenberry Preserves. But easy and versatile is the key, so you can use butter, mayonnaise or some other type of spread or protein that you enjoy and have on hand. I’ve even used just salsa! My sister Joan is a vegetarian, so she likes that one 😀
Once the eggs were boiled to my liking (hard), and I slathered my bread with the spread and protein of choice, I sliced the eggs crosswise and arranged them on top of my bread and spread.
I promise, it’s delish!