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,
Karen
Ruchita says
August 4th, 2017 at 2:35 pmThis looks so yummy! My tomato plants finally have some ripe fruit so this would be perfect to try. I know what you mean about not wanting to cook in the heat. It’s incredibly hot and humid here too, so this looks nice and easy. Have a great weekend!
Karen says
August 4th, 2017 at 3:00 pmOoh, did you plant early girls? Ours are still so very green!
I bet this would be even better with fresh bakery bread.
What are you up to this weekend? Tomorrow I’m getting my hair done (thank goodness!) and doing some cleaning around the house. If it’s warm I’m going to the pool!
Ruchita says
August 4th, 2017 at 3:26 pmYes, we planted one early girl and several other varieties along with some cucumbers. Some of the cherry tomatoes are getting nice and red. They’re like candy! Most of the bigger ones are still a bit green. I can’t wait until they’re ready.
Unfortunately, I got some bad news about Mingy’s health this past week. He went to see a cardiologist and was diagnosed with heart disease and hyperthyroidism. He also has some fluid in his lungs which means the beginning of heart failure. He’s started on a bunch of medications and is going back in a week for a re-check. He’s been resting at home and is stable. He still has an appetite, which is good. He also has some narrowing between the discs of his spine and has been having difficulty walking. In spite of all that, he’s being a sweet boy. I’ve been spending time with him and spoiling him with his favorite treats. I think it’s going to be a lazy weekend at home, but we might go to the movies.
I hope you get some pool time this weekend! 🙂
Karen says
August 4th, 2017 at 4:34 pmOh no, Ruchita. I’m so sorry to hear about Mingy. This is so scary! I will think paw-sitive thoughts for you and him and I hope that you guys get some good news when you go to the doc in a week. ❤️
Ruchita says
August 4th, 2017 at 4:47 pmThanks so much! He’s a pretty tough boy and is getting lots of love and treats. 🙂
Jane says
August 4th, 2017 at 3:07 pmEggs are such a great food and easy to make. My favorite thing is to make eggs over easy and sop them up with toast.I could eat that every day.
Karen says
August 4th, 2017 at 4:34 pmMe too! Especially when the bread is fresh. YUMMY!
Are you writing me from the beach?
sydnee says
August 4th, 2017 at 4:09 pmI love egg sandwiches! Yum!
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Erin says
August 4th, 2017 at 5:03 pmI’ve just been cleared to eat eggs again so this looks delightful!
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Ami says
August 4th, 2017 at 9:20 pmIf you want/need to add a bit more good fats/heft to it, have you considered adding a bit of avocado?
TravelingBlush says
August 5th, 2017 at 9:02 amErrr, this is what I make for breakfast all the time. If you have some mushrooms, dice a few and put in oiled skillet for a bit before you crack the egg on top of it. Cook a bit more to desired level. The egg will keep the mushroom together and sandwich will taste better. And oh, I usually toast my bread, and add chili sauce with mayo lol, plus butter the toast lol.
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Deborah says
August 5th, 2017 at 11:08 amThis was so good! I made it with egg whites instead. Thank you for sharing.
Tatiana says
August 5th, 2017 at 11:17 amThis is yummy! I’d cook it in olive oil instead of spray because I always get the spray stuff all over the place. And of course, I’d add avocado because I put avocado on almost everything.
The recent heat we’ve had should help your tomatoes ripen I think. Once read that tomatoes need warm nights to help them set and ripen. Of course my tomato knowledge is all in theory as I’ve given up trying to grow my own. Pesky overnight critters kept eating them just as they were almost ripe enough to pick.
Hoping for cooler weather today. Visiting some friends in Larkspur and the husbands want to go trail hiking. Ugh.
Sherry says
August 5th, 2017 at 1:50 pmThat sandwich looks great Karen!! Is that by chance Ezekiel bread? It’s my favorite bread ever!!
Jan Kelley says
August 5th, 2017 at 10:02 pmPlease come to my house in Tampa, FL. We could hang out and have fun. Oh, while you’re here maybe you can make me a egg sandwich. It looks so yummy.
Kate says
August 6th, 2017 at 6:13 amThanks for posting this. I made it for my dinner last night, and I’m thinking of having it tonight again!
Dora Travaglio says
August 6th, 2017 at 9:27 amKare, 1st off, I LOVE your blog, and secondly, I love the combination of eggs with tomatoes.. check out my Uova al Purgatorio (Eggs in Purgatory) recipe http://www.italiaonaplate.com/recipe/uova-purgatorio-eggs-purgatory/.
Eesha says
August 7th, 2017 at 4:46 amAwesome.. I am going to try it today itself! Thanks for sharing! 😀
Kim says
August 7th, 2017 at 9:51 amNice! I’ve been doing just the tomato version of this sandwich. Of course, for me, it’s toasted country white bread, gobs of mayo, garden tomato and salt/pepper. So yummy and really only available in these parts in August (for local, garden tomatoes which is what makes the sandwich). 🙂
Denise S says
August 7th, 2017 at 2:50 pmI’m going to try this it looks so good. I love a fried egg sandwich and green onions are delicious anyway. Thanks!
Elise says
August 7th, 2017 at 7:25 pmOh my gosh! This is literally me!!!! I use to make an egg sandwich every. single. day. I love your spin on this!
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