Friday, June 22, 2012

Breakfast at Victory's No. 1 >> Fried egg sandwich

I don't have much time to cook during the work week, but come Saturday morning you can find me in the kitchen whipping up some sort of yummy breakfast for my hubby and whoever may be staying in our guest room any given weekend. It's becoming our weekend tradition to start our mornings slowly with a hearty homemade breakfast and it gives me a chance to stretch my culinary skills. I thought it'd be fun to start a tradition here as well and share some breakfasts to take you into your weekend!

This first breakfast is a favorite around our house for its ease and deliciousness. Matt practically survives on sandwiches, so the sandwich meets salad made suitable for breakfast with a fried egg combo really whets his appetite. Here's how it goes down:

Fried egg - Better Homes and Gardens cookbook
2 tsp butter or margarine
4 eggs
In a large skillet, melt butter over medium heat. Break eggs into skillet. Sprinkle with salt and pepper. Reduce heat to low; cook eggs for 3 to 4 minutes or until the whites are completely set and yolks start to thicken. Turn the eggs and cook 1 minute more.

Take 2 slices of sourdough and lightly toast them in a convection toaster with a slice of havarti cheese on one slice. As soon as they're out of the toaster I like to butter 'em up and sprinkle some garlic salt on each. Transfer your egg (2 per serving) on top of the cheesy slice and season with Tabasco and salt and pepper. Top with some leafy baby spinach drizzled with Italian vinaigrette and sliced purple onions for a salad effect.
{ Photos by me }

Breakfast is served! Have a yummy weekend -xo

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