Sunday, December 1, 2013

Weekend Breakfast Sandwich

I am very bad at breakfast.

During the week, that is.  I have always been the kind of person who can’t eat a meal as soon as I get up in the morning and it used to drive my parents crazy when I was growing up.  I just couldn't do it though and we eventually figured out that if I ate something later in the morning, I would be just fine.

Now in my adult life, the breakfast battle continues.  I’m not proud to say that I’ve often skipped it entirely, but since working on an empty stomach is really not fun or healthy, I’m back to my practice of the morning snack.

But weekend breakfasts...I've never had a problem there.  I look forward to them!  I like to start my weekend off right by making a pot of coffee and cooking a nice, big breakfast.  This morning as my coffee brewed, I created my own version of a sausage and egg breakfast sandwich.


Toasted rye bread
Tomato, cut into thin slices and fried
Piller’s Turkey Kolbassa Sausage, sliced up and fried with the tomatoes
Scrambled eggs, divided into sandwich-sized portions (for two sandwiches, I used four eggs)
Dill and Cayenne Pepper seasoning on the eggs
Havarti and Cheddar cheese

Timing and Assembly Tips:
  1. To avoid that burning-egg residue on your skillet, fry the tomatoes and sausage first and keep them warm on a plate while you scramble the eggs.
  2. Use a medium heat setting for the eggs and constantly stir them as they cook to prevent both sticking and burning.
  3. Season each side of the egg portions to your desired spiciness and flip them to seal it in.
  4. Toast the bread during the eggs’ last few minutes to avoid drying it out.
  5. For easy assembly, pile the eggs and sausage on one bread slice, the cheese and tomato on the other, and combine the two.
  6. Serve with ketchup, hot sauce or salsa.

The result is warm and melty, with just enough crunch and spice to be unique!  This sandwich will definitely make another appearance on a chill weekend morning.

Or as my husband praised: “This would be really great for a hangover breakfast!”

Good to know; I’ll make sure the ingredients are stocked come New Year’s Day.

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