I love eggs in any style (as long as the white is set - no sunny side up eggs for me!) ... but lately I've developed a huge love for eggs over easy. I'm sure it helps that all of my eggs lately come from a farm where I've been able to meet the chickens. There's no worrying about eating "undercooked" eggs in this house! I get a dozen eggs once a week, and sometimes have to scramble (no pun intended) to figure out what to do with them all.
A couple of weeks ago, Rob and I went to Tally's for breakfast. They had a breakfast BLT that I just had to try. It was all I'd hoped for... a toasty piece of sourdough bread, mayo, arugula, farm-fresh tomatoes, smoked gouda, crispy bacon, and to top it all off, an egg over easy. Delicious as it was, I couldn't help but think that I could make this at home for a fraction of the cost.... and with tastier eggs.
My breakfasts this past week have been a riff on that theme. An open-faced sandwich with meat, cheese and an over-easy egg. I've been lazy and skipped the veggies, but it's still tasty. So, today, I have two variations on the theme to share with you.
Open-Face Breakfast Ham and Cheese Sandwich
Serves 1
1 slice good wheat or multi-grain bread
1 Tbsp. whipped jalapeno cream cheese (we get ours from B&L Bagels)
3 slices (about 2 oz) deli ham
1 farm-fresh egg
Heat an 8-inch nonstick skillet over medium heat. Start toasting the bread. Spread the deli ham across the bottom of the skillet, turning occasionally until it's hot and lightly browned. When the bread is ready, spread with cream cheese. Pile the hot ham on top of the cream cheese, and let it rest while you prepare your egg. Spray some cooking spray in the skillet (the ham is not fatty enough to skip this step!), and cook your egg. I think over-easy is best for this, but over-medium or even a fried egg would work. Transfer the egg to the pile of ham and toast, and enjoy!
The second variation seems to stray pretty far from the theme, but it was a great way to use up leftovers. Besides, it's the same basic formula: carb + protein + cheese + egg. (Yes, I'm a physicist.)
Two days ago, I had sauteed pinto beans with Montreal Steak Seasoning and chipotle chili powder. I still had about a half-cup of beans leftover. I think this recipe would work with any leftover beans, regardless of the seasoning, but these were particularly good because they were spicy and went great with salsa!
Tex-Mex Eggs and Beans
Serves 1
1/2 c. cooked beans (refried, tex-mex seasoned, whatever)
1/4 c. mozzarella or colby jack
2-3 Tbsp. salsa
1 farm-fresh egg
Heat a non-stick skillet over medium heat. Spread the beans on a plate and top with cheese. Spray the pan with cooking spray and cook your egg as desired (I prefer over-easy). Meanwhile, microwave the beans and cheese until the cheese is melted (about 1 minute). Top the hot beans and cheese with salsa and the cooked egg. Enjoy!
