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Sunday, February 26, 2012

The Ultimate Breakfast Sandwich

Egg, Goat Cheese, Roasted Red Pepper and Arugula Sandwich

This morning I woke up at 7:00 am and decided to do some spring cleaning. Following three hours of cleaning everything from windows to the tops of cabinets, I was starving. I decided to utilize eggs to solve my hunger issue. But I could not just make eggs, I wanted something with more depth. I decided to add goat cheese, thyme, roasted red peppers and arugula to the eggs, along with the last english muffin in my pantry, to create the ultimate breakfast sandwich (add crispy bacon or Proscuitto for those meat lovers). The eggs are made really special by adding lemon zest and fresh thyme. Enjoy this stacked masterpiece!

Egg, Goat Cheese, Roasted Red Pepper and Arugula Sandwich Recipe

Makes: 1 Sandwich
Prep Time: 5 minutes
Cook Time: 5-8 minutes

1 English Muffin
1 Organic Brown Egg
1 Teaspoon Heavy Cream
1 ounce Goat Cheese, crumbled
1 Sprig of Fresh Thyme Leaves, minced
Pinch of Lemon Zest
1/4 Roasted Red Pepper, sliced
Palmful of Arugula
Olive Oil 

Preheat oven to broil. 

Drizzle olive oil on each side of the English Muffin. Broil until a beautiful golden brown. Remove and set aside.

Heat a small non-stick skillet over low heat. 

In a small bowl whisk 1 egg, heavy cream (key to making the eggs fluffy), thyme, lemon zest, salt and pepper. Once combined, add crumbled goat cheese.

Pour egg mixture into skillet. Cook on low, turning eggs occasionally until they are the perfect texture. Remove and stack on the bottom of the toasted English Muffin. Sprinkle with salt and pepper to taste.

Place roasted red pepper slices on top of the eggs and then the arugula to top it off. You can eat it open face or topped with the other half of the English Muffin.

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