Eating with Emily

vegetarian meals & the more than occasional treat

Breakfast Sandwich

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When I need a hearty, filling breakfast this is my go-to sandwich. It’s quick to make and leaves me feeling full into the afternoon. If I am in a rush and need to take it on-the-go, I leave off the salsa, push it down gently to flatten it a little bit, and wrap it up in tin foil.

Ingredients

Makes one sandwich

  • 1 egg
  • onion slices
  • tomato slices
  • avocado slices
  • cilantro
  • scoop of salsa
  • cheese (I like sharp cheddar or pepper jack)
  • bagel/english muffin/bread

Directions

  1. Place the cheese on half of the bagel and put it in the toaster oven*, face up. Toast until cheese is melty and gooey.
  2. While the bagel is toasting, cook your egg. I like mine over easy (fried on both sides, with a runny yolk).
  3. Assemble, then cut in half for easy eating.

*If you don’t have a toaster oven, toast the bagel in your toaster and melt the cheese on top of your egg instead. IMG_8156

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