Egg sandwiches are an easy and cheap staple breakfast food since you’re more than likely going to have eggs in the refrigerator on any given day. Everyone has different preferences on how they like their eggs cooked; from fried over-medium to scrambled with tomatoes and onions to fried hard, this type of sandwich allows for almost any type of cooked egg.
When considering breakfast recipes to start off your day, remember to include portions of fruit as well as protein and fiber. These will give you the nutrients you need to get moving in the morning and sustain you until lunchtime or your mid-morning snack. Although this breakfast sandwich doesn’t seem to have fruit in it, it does have tomato, which is technically a fruit, but I prefer to make a fruit juice shake to go with it.
Recently we purchased a waffle iron with removable plates that reverse as a flat surface, which is ideal for sandwiches, reheating burger patties or making tortillas. Using a toaster is great, but there’s something about the press that gives the bread the perfect crisp without drying it out or risking toasting for too long. Cheap Food Here loves kitchen gadgets and those that have a multi-purpose.
Okay, so here’s a basic recipe for a pressed egg sandwich. The ingredients and instructions are for two sandwiches. Let me know what you think.
Egg Sandwich Ingredients
- 1/2 Baguette, sliced in half horizontally
- 4 Eggs
- 1/4 C. finely chopped yellow onion
- 1 Medium-sized ripe tomato
- 2 Large leaves of lettuce
- 1 Tbsp dijon mustard
- 1/2 tsp powdered cumin
- 1 tsp olive oil
- Salt and Pepper to taste
Egg Sandwich Directions
- Heat a small frying pan with 1/2 tsp of oil on medium heat for 2 minutes or until hot. Preheat the sandwich press.
- Crack 2 eggs into the pan and place 1/8 C. of chopped onion on top of egg and 1/4 tsp of cumin sprinkled evenly.
- Depending how you like your eggs cooked, flip the egg over and cook to temperature
- Cut sliced baguette into two pieces, one for each sandwich. Remove egg from pan and place on sliced baguette, smeared with dijon mustard and add two thin slices of tomato on top.
- Close the sandwich and place on the heated sandwich press (or use a large, flat skillet). Pull down the lid and press for 1 minute or to desired crispness.
- Reopen the sandwich and place a piece of lettuce inside, re-close and enjoy.