Egg Sandwich
So simple to make, this take on the basic egg sandwich gets a flavor boost from moist tomato and fragrant fresh basil.
Makes
Serving size
Ingredients
2 slices wheat bread
3 medium basil leaves
½ tablespoon olive oil
1 egg
1 tablespoon water
A pinch of salt
A pinch black pepper
1 slice cheddar cheese
2 slices medium tomato
Instructions
- Toast bread in a dry skillet or toaster. Set aside.
- Remove the basil leaves from the stems; set the leaves aside.
- Heat a small skillet over medium heat. Add the olive oil.
- Scramble the egg with water. Season the eggs with salt and pepper.
- Pour into the skillet. Cook, as an omelet, in one layer. Do not fold in half. Flip to cook the other side.
- Layer the ingredients: cheese over the warm slice of bread, then add the egg. Fold the edges under to fit the size of the bread. Add tomato slices over the eggs, followed by the basil leaves. Top with second slice of bread.
- Cut the sandwich in half diagonally. Serve while hot! Enjoy!
Cooking Tip
Best in summer when local tomatoes and basil are in season. Store whole tomatoes outside your fridge. Once cut, cover with foil or put in a jar with a lid and refrigerate up to 48 hours.
Mix the balance tomato and basil with salad greens to make a side salad for lunch or dinner.
Recipe contributed by FamilyCook Productions
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