Breakfast Sandwich

We all wish we had more time in the morning to make something good to eat, don’t we?  But in reality, we either grab a bagel, or just a cup of coffee, or skip eating all together before we start our day.  Can you say “bad, bad, bad”?  Everyone knows breakfast is the most important meal of the day, but no one seems to actually take the time to eat it. 
Well today, that all changes! 
Remember the  Roasted Red Pepper Spread  we made?  Well this happens to be my favorite way to use it.  These sandwiches are so easy and they can be made in bulk ahead of time so you are set for the whole week.  Or, if you have a microwave and toaster oven at work, you can assemble these when you get to the office. ​

Is there anything so good as a warm breakfast sandwich??  Hearty egg, crunchy english muffin, savory ham, bright herbs, smoky pepper spread, melty gooey cheese.  Oh yeah, thats a good way to start the day.  Or end the day, or as a mid-day snack, or really any ole time you’re hungry! 
I started making these because the coffee shop in my office sold something similar.  I loved them, but my wallet did not.  Over $5 each!  Even if I only ate one a week, that still adds up to over $260 a year, OUCH!  And you know the likelihood of eating only one a week is slim; we should have breakfast every day.  Just like brushing our teeth every day.  Breakfast should be a habit, right? Right! ​

These little beauties are customizable too!  Don’t like ham, use turkey.  Don’t like swiss cheese, use gouda, or blue cheese, or cheddar.  Want to mix it up?  Swap the Red Pepper Spread for Pesto.  The possibilities are endless!  All of this yummy in your tummy warm goodness for around $2 each.  Not too bad if I do say so.  Plus, you get to control what’s in them and where it came from!  Yay! 
I hope you enjoy these as much as I do! ​

Breakfast Sandwich

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A warm and hearty way to start your day! 
Tammy: basilelimeade@gmail.com 
Recipe type: Breakfast 
Ingredients 

• 1 English Muffin - I use Rudi's Spelt English Muffins 
• 2 T Roasted Red Pepper Spread 
• 1 Slice Swiss Cheese 
• 2-3 Basil Leaves, chiffonade 
• 1 Piece of Ham, lunch meat 

• 1 Egg 

Instructions 

1. Cut the english muffin in half and spread each side with the Roasted Red Pepper Sauce. 

1. Using a toaster oven, toast the english muffin pieces 

1. While the muffin is toasting, cut the cheese slice in half and fold each half in half. Do the same with the ham. Coat the bottom of a 2 cup round Pyrex bowl with melted butter or olive oil. Scramble the egg with a dash of salt and pour it into the Pyrex. 

1. When the english muffins have been toasted once, add the cheese and ham slices and toast again. 

1. While the muffins are toasting for the 2nd time, cook the egg in the microwave on high for 1 minute. You want to be sure the egg is good and cooked so it doesn't run all over the place when you bite into the sandwich. 

1. When the muffin has finished toasting and the egg is cooked assemble your sandwich and sprinkle the basil on the egg. 

1. Let stand for 1-2 minutes to cool. Devour! 

Notes 
These can also be made in bulk ahead of time and refrigerated for up to 1 week. Simply make and assemble and allow to cool. Then wrap in aluminum foil and refrigerate. If you really want to go crazy you can make in bulk and freeze them. Just allow to cool thoroughly, wrap in butcher paper, then in aluminum foil and place in large zip top freezer bags. Freeze for up to 6 months.