Step #1: Split your whole wheat English muffin in half and toast to your liking. Set aside on a piece of tin foil.
This breakfast sandwich recipe is so simple and SO worth it!
Step #2: Spray your pan with Pam butter. Fry two eggs making sure to break both of the yolks. ADD salt and pepper to your liking. NOTE: If you are taking this on the go, make sure that the eggs are extra dry so that you don't end up dripping yolk on yourself.
Every year, myself and a group of friends go on a weekend getaway where we drive up to Vermont for a snowboarding extravaganza…
Step #3: Fold your fried egg so that it fits nicely on top of the bottom half of your English muffin.
For most of the drive, everyone is so excited to get onto the mountain…
Step #4: Spray your pan with Pam butter and cook two to three pieces of turkey bacon in a pan for two minutes, then flip.
Now, I, I am sitting there sharing in the excitement…though—I must confess—my excitement is that glorious little breakfast sandwich shoved in a plastic bag wrapped up in tin foil!
Step #5: Let cook for another two minutes.
AND…it is only smart to wait an hour or so before eating it…an attempt at rationing out the trip’s food supply.
Step #6: Fold your strips of turkey bacon and lay them on top of your eggs.
The beauty of the wait is that all of the flavors meld into the bread. YES, it gets more and more delicious as you wait! GENIUS!
Step #7: OPTIONAL: You can add your favorite cheese here or under the eggs. I tend not to add cheese, but some can't fathom a breakfast sandwich without it.
So…whether you are on a road trip…
Step #8: Stack the top of your English muffin on the sandwich.
Simply, on the go…
Step #9: Wrap it up in the tin foil its been siting on and take it to go!
Or just want a yummy breakfast…this sandwich is the way to go!
THE Grocery List:
Serving Size: 1 Person
- Whole wheat English muffins ( x1 )
- Eggs ( x 2 )
- Turkey Bacon ( x 2 – 3 strips )
- Pam butter spray
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