This egg sandwich has become my favorite meal this week. It's easy to make, full of flavor, and won't make you pack on the pounds. Plus, it's self-contained, so it's great if you're on the go.
And, no, it's nothing at all like what you'd get at a fast food joint. :-)
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Easy Egg Sandwich
1 English Muffin
1 egg
splash of milk (optional)
1 tsp butter, split in half
1 slice of red onion
1/2 ounce of mixed greens
- Toast the English Muffin. When it's done, spread 1/2 tsp butter on one side, close the muffin, set aside while preparing the egg.
- Beat the egg. Add milk, if using.
- Prepare a simple omelet. Melt remaining 1/2 tsp butter in a small frying pan or griddle. Pour in beaten egg. When the edges of the egg begin to set, use a spatula to fold the egg in half (like a D). Continue cooking on both sides until done.
- Use the spatula to cut the omelet into 2 equal-sized pieces.
- Open the toasted English Muffin. (The butter should have melted into the nooks & crannies by now.) Build the sandwich by placing one half of the omelet on the bottom half of the English Muffin, followed by the slice of red onion, mixed greens, the other half of the omelet, and top of the English Muffin.
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What I have here is the simplest way to make this dish. There are many ways to change it up!
- Cooking for you and a friend? Use 2 eggs, and when you cut the omelet, simply split it between 2 English Muffins. The idea is that the wedge shape fits more easily onto the English Muffin.
- Make the omelet YOUR way. If you would normally add peppers, cheese, onions, etc., do that here.
- Substitute any green leafy vegetable for the mixed greens.
- Flavoring suggestion: dress the greens before adding to the sandwich.
- Flavoring suggestion II: Green Tabasco tastes GREAT on this sandwich!!
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Hey, did you make this recipe, or one of the others on this site? Please leave a comment and tell me how it turned out!!
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