Faster than the drive through. In 5 minutes you can have a healthy breakfast sandwich that's easy to eat on the go.
- 2 Slices Multigrain bread or English muffins, biscuits or tortilla
- 1 Large Egg
- 1 Large Egg White
- 4 Pieces Salami or ham or Canadian bacon
- 1 Tablespoon Red onion diced, or sweet onion, chives or green onion
- 1 Slice Provolone cheese or American, gouda, swiss or cheddar
- 2 teaspoons Unsalted butter
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Toast bread. Once toasted spread with butter.
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Dice or slice the red onion, your preference.
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Crack egg and egg white into a bowl, add water and whip with a fork for about 10 seconds or until mixed well.
Add egg to a small skillet over medium heat. Let sit for about a minute. Now lift one edge of the cooked egg with a spatula while tilting the pan so that the uncooked egg in the middle of the pan can seep under the raised egg. Do this for all four edges. See picture in post for clarification.
Add red onion. Top with lid for about 30 seconds.
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Fold the eggs to fit your bread. For large bread or a tortilla simply fold once into a half moon. For biscuits or English muffins fold again into a quarter moon.
Top with cheese, put the lid back on to melt the cheese faster, for about 30 seconds to a minute, until egg is cooked through.
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Add cooked egg to one piece of buttered toast.
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Toss the salami slices in the pan for about 10 seconds, just enough to heat it through.
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Add salami on top of egg and top with final piece of toast. Enjoy!
If eating on the go, add the red onion and cheese before folding the eggs. This will keep the toppings enclosed in the egg and make it tidier to eat on the go.
If you are eating the breakfast sandwich at home, I like the look of putting some of the red onion and all of the cheese on top of the folded egg. Just an appearance thing. Put the lid on to speed up the melting of the cheese so that the eggs don't overcook.
Not using the egg white: I use one and a half eggs to cut down on cholesterol and calories. If that's not a concern to you then just use one or two whole eggs, depending on the size of your bread. An English muffin only needs 1 egg, larger sandwich bread typically can use 2 eggs.
Make Ahead: Keep chopped onions in your refrigerator at all times, it's a great time saver. See post for how to store.
You can even make the eggs and/or the entire sandwich and keep it in the refrigerator for 3-4 days. Freezing is an option too. See post for full instructions.