Egg Sandwich

This recipe might be a “duh,” but I wanted to include it anyway… because it’s so simple, and we love it! This is a GREAT, easy breakfast if you are on the go. When my husband is rushing out the door to go to work he can easily take one of these with him. Portable and nutritious! If you leave out the bacon/ sausage option this literally takes like 5 minutes… if that! We serve with fruit!

Ingredients:
Eggs (2 per adult, 1 per toddler or young child)
Salt & Pepper
Coconut Oil (coconut oil is a “good” oil and one of the few that stay healthy when heated)
Butter
English Muffins (we use spelt which is wheat free, but NOT gluten free)
Cheese (we use raw milk cheese… whatever we have on hand!)
Tomatoes, Spinach, or other Veggies (optional)
Bacon or Sausage (optional)
Vegetarian option… leave out meat and cheese (if you don’t eat that!)

• Place skillet pan on the stove on medium heat. Add a scoop of cocount oil to the pan (about 1 1/2 tsp)


• When oil has coated bottom of pan, crack eggs into pan


• Cook bacon or sausage (if using)


• While eggs are cooking, start toasting your english muffins


• Slice cheese, or veggies (if using)


• Flip your eggs and cook until they are to your liking (we like ours over medium)


• Season eggs with salt and pepper


• Butter toasted english muffins, put desired number of cooked eggs onto each (2 eggs per adult, 1 egg per young child)


• Add cheese and optional veggies, close your sandwich, and viola!
  
  Toddler variation: One egg gets minimal seasoning. She eats the egg cut into small pieces, cheese pieces, and english muffin pieces all separate.