Fried Egg Sandwich with Cheese and Tomatoes

During the week I am not able to make a real breakfast because we try to work out in the mornings then go straight to work from the gym, so for one of my first breakfasts at home I tried a fried egg sandwich.  This was easy and filling.  Food doesn’t have to be loaded with ingredients, or fats, to taste good.  The more I cook the more I realize that simple meals can often be the most appealing, satisfying, sophisticated, and healthy.

4 slices rye bread
4 eggs
1 oz Jarlsberg light cheese
3 grape tomatoes
Salt and pepper to taste
2 tsp butter

Break 2 eggs in a skillet set to medium.  Gently pierce the yolk to let some of it run out over the whites.  Once the egg is no longer runny, fold it over so you basically have the two eggs stacked on top of each other and flip.  Finish cooking until the egg is cooked through.  Slide the egg on to one slice of bread, top with a slice of cheese and 1 ½ sliced grape tomatoes.  Season with salt and pepper and top with another slice of bread.
Repeat for the second sandwich.  After both sandwiches have been assembled, add ½ tsp butter to the skillet.  Once it’s melted put one of the sandwiches in the butter.  Cook for about 1 minute to toast and warm up the bread.   Repeat for the other side of the bread and for the other sandwich.  I think this is a good idea because once your egg has been sitting on the bread for a couple minutes it gets a little soggy, this will crisp your bread up so it won’t fall apart or feel mushy at all.

Serves 2, 410 calories, 17 g fat

This was quick and easy but a good start to the day with the protein from the eggs and carbohydrates from the bread and was satisfying with the richness from the cheese without being too high in fat or calories.