Friday, August 19, 2011

Egg and Tomato Sandwich

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
Scrambled eggs
Fresh tomatoes, sliced

Lightly toast bread or warm croissant.  Spread one of both sides with mayonnaise.  Fill with scrambled eggs and tomato slices.

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