Over the course of the past 48 hours, I have made and eaten a particular type of sandwich THREE TIMES.
It’s so good!
And it’s easy to make too.
It’s been hotter than a tabby on a hot tin roof this week in Novato, and surprisingly muggy and humid, ugh. The last thing I want to do is stand in front of a hot stove, which is where the sandwich comes in, although it does require 2-3 minutes of cooking…so not much.
It’s a quick and easy riff on this egg sandwich recipe I found on Skinny Taste, which I lovingly think of as the website that basically taught me how to cook.
Step #1: The mayo. Spread as much or as little mayo as you want on two slices bread.
Step #2: Spray a non-stick pan with cooking spray, then crack open an egg, and cook it over medium heat until the yolk is cooked 🍳 through. (You could also use sliced hard-boiled eggs.)
I mean…you can leave the egg runny if you want to, but that makes it messier.
Step #3: After your egg is cooked, place it on one of your slices of bread, and add a dash of salt and pepper.
Step #4: Add one or two slices of tomato (or, a whole bunch of little slices of small tomatoes, which was what I did because they’re all I had).
Step #5: Top with a tablespoon of chopped green onions, and season with a bit more salt and pepper.
This is key! I skipped the second seasoning go-round once, and the sandwich tasted bland.
Step #6: Top with your other piece of 🍞 bread, and dig in!
Your friendly neighborhood egg sandwich addict,