My mother was known for her pancakes and waffles, but my father was known for his savory breakfast of eggs, sausages and cheese. I still remember him passing me a breakfast sandwich wrapped in wax paper as we quickly rushed out the door for school. His version had toasted bread, tomatoes, eggs and bacon. Admittedly, I didn’t like it, because I have an aversion to running eggs. In addition, the flavors were probably too much for my young palate. Now, I enjoy making these sandwiches and wrapping them in wax paper, especially when the boyfriend has a busy morning appointment. The version pictured with this post was made with homemade biscuits, in which the biscuits are a weekend treat. A weekday version is made with wheat bread from a bakery that is lightly toasted.
I’m not going to write a step-by-step recipe for making the same exact sandwich. Use your preference for eggs, bread, vegetables and/or meat when assembling your Mc{your surname}. Come back to this post to share your version of the breakfast sandwich.
Breakfast Sandwich
Ingredients
- Biscuits or Bread
- sunny-side up egg or an omelet
- meat (example: Bacon or smoked salmon)
- greens (lettuce of preference)
- fresh herbs (sometimes basil can replace lettuce)
- vegetables (roasted piquillo peppers and tomatoes are a few options)
- Thinly sliced cheese of your choice
Directions
- If using biscuits, slice in half.
- Stack ingredients of choice on top of the bottom piece.
- “Close” the sandwich using the other side of the bread. Use a toothpick, if needed, to hold sandwich securely.
- Wrap and run to work.