Tuesday, November 4, 2008

Rebecca's Favorite Breakfast Sandwich

The kids were off from school today, so I though we'd have a nice, leisurely morning. Rebecca wanted me to make her a breakfast sandwich, and I said,

"Sure, why not? We have plenty of time."


Christina still had preschool today, and I found myself hurriedly getting Gabriel dressed at 8:45. School starts at 9AM. Oops...

But making this sandwich for Rebecca was worth the scramble to get out the door. She has the best palate of all the kids, and she always wants a bite of whatever we're eating. So here's a breakfast you can make for your kiddos if you have time, or on a lazy weekend morning. You might not have any of those either; you could make them for dinner too. We have breakfast food for dinner all the time.

If I'd though about it last night, I would have taken some bacon out of the freezer for this morning. (I am actually kinda bummed about it). But we needed to get going here...so next time, bacon for sure. Mmm...bacon. Do I really have to say more?

Rebecca's Favorite Breakfast Sandwich

Makes one sandwich

1 english muffin, split and toasted
1 pat of butter
1 egg
2 tablespoons of milk
A pinch each of salt and pepper
2 slices ham or turkey (or one slice of bacon, cooked)
1 slice american cheese

In a small nonstick skillet, melt the butter over medium low heat. Eggs are rather sensitive as to how they're cooked. You'll see those chefs at a fancy brunch cook your omelet over high heat so it's ready for you quickly. Well...I just don't like that. I prefer my eggs to be babied. If you want to crank up the heat, feel free.
In a small bowl, crack in the egg...

Add the salt, pepper, and milk.

Milk makes the egg cook up light and fluffy. Scramble the mixture together with a fork. When the butter had melted, swirl it all around the pan, and then add the egg. As the egg cooks, gently lift up the edges with a rubber spatula, allowing any uncooked egg to run underneath.

Once the egg isn't runny anymore, and it's set, use the spatula to fold the egg in half, and then into quarters. If the though of flipping the egg sends you running for the hills, relax. You can also just turn the egg out onto a plate, and fold it twice with a couple of forks. See...that wasn't so hard was it?

Now, if you want to make this really fast, you can cook the egg into a ramekin, or very small microwave safe bowl for 1 minute on high. David likes to do this with the egg beaters (eggs in a box). Then place the egg, cheese, and ham on a muffin half and nuke for about 20 seconds more or until the cheese melts. I've made it this way too; although the egg comes out with a different texture--I like it better cooked in a pan.

If you kept your folded egg in the pan, place the slice of cheese on top, and let that cook for a minute or two so the cheese melts. When it's done, take it out of the pan and add your ham. You don't have to cook the ham, just warm it through. (Or you can melt the cheese on top of the egg in the microwave or toaster oven).

To plate, layer one muffin half, the ham, the egg and cheese, and then the other muffin half.

Open wide Rebecca! Believe it or not, she requested a cinnamon raisin muffin for her sandwich. So of course, I obliged...what the heck, right? And yes, she polished off the entire thing.

Here's another pic of my sandwich. I decided to spare you all a pic of Rebecca's (you might not appreciate the cinnamon raisin muffin as much as she did). And yes, the mail is stacking up again, just ignore it please!

Hope you find some time one morning to make these for your crew! God bless your table tonight!

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