Sure, it’s great to sit down to a freshly made eggs Benedict or a waffle bar at the best buffet in town. Hey, some people even like cold spaghetti! But, most mornings, people can’t just spend an hour prepping, cooking, then eating a gourmet breakfast. Enter, the breakfast sandwich. Of course, you can buy one of these egg-and-meat creations at the local drive-in, but why not make it yourself? Choose your ingredients, pop them in the toaster or microwave for a few minutes, and then eat it as you run to your car. You can even make it the night before, then heat it up in the toaster oven before work! All of the convenience, a fraction of the fat and sodium, and at least triple the taste. Plus, the options are basically endless.
English muffins are great, but why stop there? Choose some artisanal bread (crusts cut off for easy consumption), pita pockets, waffles, or even split corn muffins. Anything that is a placeholder can be your bread. If you are going low-carb, think about using iceberg lettuce as a wrapper.
Scrambled is traditional because there is no gooey yolk to spill over you while you are in your work clothes. But since you’re making it at home, you can prepare your eggs any way you want: over medium or hard, hardboiled, or even just the egg whites!
Get creative: homemade sausage patties (made on a lazy weekend and frozen for situations such as these), Canadian bacon, honey baked ham, leftover flank steak, grilled portabella mushrooms. Whatever happened to those sodium-laden hockey pucks that counted as mystery meat at the drive-through? Oh yeah, they’re still there.
Bye bye, American, and hello sharp cheddar, creamy fontina, nutty gruyere, and any other kind of cheese you can imagine!
Like pickled jalapenos? How about some frozen tater tots cooked and smashed in the sandwich? Sundried tomatoes, mango chutney, Sriracha? The sky is the limit with these sandwiches!