Friday, August 19, 2011
A couple weeks ago I had some of Jerry's tomatoes sitting on my counter, waiting to be used. I was trying to decide what to do with them as I made scrambled eggs for the boys' lunch that day. Then it clicked--egg and tomato sandwich!
I love eggs sandwiches any time of the day, not just breakfast. I normally don't put mayonnaise on my sandwiches. I'd rather spend those calories on chocolate. But when it comes to egg sandwiches, mayo is a must for me. And the creaminess really complements the fresh tomato.
I started with my basic scrambled eggs. On this particular day, I sauteed some diced onions before I poured the eggs in the pan. I really liked the onion; the boys did not. It would also be good with some sauteed peppers.
The only way I can think to make this sandwich better is to serve it on a warm croissant. So yummy! It would also be great on a toasted English muffin.
Egg and Tomato Sandwich
2 slices whole grain bread or 1 croissant, sliced in half
Fresh tomatoes, sliced
Lightly toast bread or warm croissant. Spread one of both sides with mayonnaise. Fill with scrambled eggs and tomato slices.