I LOVE breakfast. I’m one of those people that can’t function unless I have something to eat in the morning – without breakfast, I’m a waste. And like most people, I love some sweet breakfast pastries.
But there is nothing in this world that can top a well-made breakfast sandwich. Just think of it: all of the most delicious, amazing, perfect ingredients assembled into one incredible stack so you can eat them all at once. In college, when I visited Micah in St. Louis, I would frequently fry up batches of greasy, amazing egg, cheese and bacon sandwiches for him and his roommates. That’s probably why they all still love me years later!
With the summer sunlight streaming in the windows, the basil burgeoning on the sill, and a bowl of fresh, scarlet tomatoes from the market, last week I opted for a “lighter” alternative. This one’s easy!
Egg, Basil, Tomato and Cream Cheese Breakfast Sandwich
- 1 bagel of choice (for this, I like plain or sesame seed)
- 1 ripe tomato, sliced
- 1 egg
- Handful of fresh-picked basil leaves
- Bit of cream cheese (or Neufchatel, if you like lower fat)
- Salt and pepper to taste
- Tabasco Brand Chipotle sauce
Fry your egg on the stove top – I find that a bit of butter works better in my pans than olive oil, but use what works for you! While the egg is frying, toast your bagel and spread with as much cream cheese as you like when it’s done. Layer the bagel with slices of tomato, basil leaves, and your fried egg. Sprinkle with a bit of salt and pepper, and add a dash of chipotle sauce for a nice morning kick.
And you’re done! It sounds like a lot of work for breakfast, but I’ve been known to whip these up on weekdays – once you get the rhythm down, you can go from start to finish in less than fifteen minutes. Totally worth it for such an awesome and satisfying breakfast!