Best Breakfast Sandwich

Here is a recipe for my morning “go to” sandwich. I make this a few times a week. It's quick, it transports well, and it's delicious.

I tend to make my eggs over hard or more like an “unfilled” omelet. I am generally eating this sandwich in the car while I bring my kids to school, or in a rush, so runny eggs are not going to work here. Runny eggs are for when you are at home listening to NPR, and you have 10 minutes to sit and enjoy this with a cup of coffee and a good view. Generally, not my scene.

You’ll need:

2 slices of bread

2 slices of cheese

Tomato

Baby spinach

2 eggs

Bard & Bellom taco seasoning, dealer’s choice as to the flavor!

Preparation:

1. Top two slices of bread with a couple slices of cheddar cheese into your toaster oven and get that going. 

2. Get a small frying pan going on your stovetop set to medium heat. Not low, not high. Medium. 

3. Whisk together two eggs in a small bowl. 

4. Slice up a small tomato.

5. Quickly wilt baby spinach in your microwave for about 20 seconds. 

6. When pan is hot, add a small amount of oil, wait about 10 seconds, then add your eggs. Swirl eggs around to fully cover the bottom of the pan. 

7. Sprinkle the top of the eggs with the Bard & Bellom taco seasoning. And let eggs set for about 1-2 minutes. 

8. Flip egg over and turn off heat. Let egg sit on burner for 1 minute. 

9. Assemble sandwich as such. Toasty bread with melty cheese, tomato slices, wilted spinach, delicious egg concoction. And done!