California Breakfast Sandwich

    California Breakfast Sandwich

    With summer in full swing, I am enjoying the spoils of California produce, namely avocados and heirloom tomatoes. They are put to good use in this, my version of an egg McMuffin.

    I used a egg ring to contain my egg while it was cooking, but it was only a modest success. I sprayed the egg ring and pan liberally with nonstick cooking spray, but the egg still stuck to the ring. All the same, it did reign in the cooked egg, making a prettier sandwich, but if you don’t want to fool with it, no worries!

    California Breakfast Sandwich
    Prep time
    Cook time
    Total time
    Heirloom tomatoes and avocado boost this morning treat.
    Recipe type: Breakfast
    Serves: 1
    • 1 Oroweat Sandwich thin
    • 2 large eggs, beaten with a tsp of water
    • ¼ of an avocado, sliced thinly
    • ¼ of a medium tomato, sliced
    • 1 slice of Tilamook Sharp Cheddar Cheese
    • 1 Tbsp fresh cilantro, chopped
    • Salt and pepper to taste
    1. Preheat a nonstick frying pan over medium-high heat. Put the sandwich thin in the toaster just as you are about to add the eggs to the pan. Add the eggs to the pan and scramble them, stirring constantly. Before they are cooked through, add the cheese to the top and cover to allow the cheese to melt.
    2. To assemble, place the egg and cheese mixture on top of the bottom half of the sandwich thin. Garnish with avocado, tomato and cilantro. Salt and Pepper to taste. Top with the other slice of sandwich thin. Eat immediately!
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