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.

German Pancakes

My husband, J, usually works on Saturdays so when I happen to have eggs in the refrigerator I like to make breakfast before he leaves.  This morning he requested German pancakes.  I have no idea if they are actually German or what it is that makes them German, I just know that they are super easy and really good.  I actually like these more than regular American cake for breakfast type pancakes, sorry mom; those are one of her specialties. 

3 tbs unsalted butter

2 eggs, beaten

½ cup flour

½ cup milk

1 tbs sugar

¼ tsp salt

Pinch of seasoning like nutmeg or cinnamon if you like

Preheat the oven to 425.  Put the butter in a 9 or 10 inch pie plate or cast iron skillet and put in the oven while it’s preheating.  Meanwhile, whisk the remainder of the ingredients in a medium bowl until all of the flour is evenly distributed and there are no clumps.

Once the butter is melted remove the skillet from the oven.  Once the oven has reached temperature pour the batter into the hot skillet and immediately return it to the oven and bake for 18-20 minutes till it is puffy and browned on the outside.

Remove the pancake from the skillet and sprinkle with lemon juice and/or powdered sugar (both are optional).  Slice and serve.

Serves 2, 384 calories, 23 g fat

Banana Nut Bread French Toast

I saw this idea on Diners, Drive Ins, and Dives the other day and thought it was the most brilliant thing I had ever seen, so of course I made it as soon as I had a chance.  In the restaurant he made banana bread French toast bananas foster as a dessert, and that does sound pretty outstanding, but the idea of banana bread French toast really excited me.  I am embarrassed I hadn’t thought of it before myself.

2 slices Banana Nut Bread
2 eggs
¼ cup milk
½ tsp cinnamon
2 tbs butter, divided

Slice bread and place in refrigerator overnight to firm it up and dry it out some.  This will help keep it from crumbling when you soak it in the milk/egg mixture.
Beat eggs, milk and cinnamon in a bowl and soak the bread on both sides.  Melt 1 tbs butter in a skillet over medium heat and add the bread, one slice at a time.  Once the egg has cooked and browned some, flip the bread over and cook the other side.  Remove to a plate and repeat with the rest of the butter and other piece of bread.  Dust with powdered sugar and serve with maple syrup, or just eat without either, you can’t really go wrong.

The amount of calories in this is of course going to be determined by how large of a slice of banana bread you use.  If you do large slices (1/8 of a loaf) this will be about 550 calories and 32 g fat.  This is rather high in fat for a breakfast but it’s ok to allow yourself to indulge every so often, just don’t make it a habit.