open-faced breakfast sandwich.

The refrigerator is almost empty. The cabinets are looking scanty as well. The husband is at work, so dinner only had to serve one tonight. Despite all the signs pointing toward a dinner of tuna fish and almonds, I wanted something a little more substantial. In the produce bowl, there was a lone Roma tomato. A small handful of feta sat on the refrigerator shelf. There were eggs, of course, because being without eggs would be…traumatic. Breakfast for dinner, anyone?

Open-Faced Breakfast Sandwich

  • 1 serving sausage
  • 1 egg
  • 1 piece whole wheat bread
  • 1/2 Roma tomato
  • Feta cheese, as much as your heart desires
  • Paprika
  • Ground pepper
  • 2 T olive oil
  1. Break sausage into bite-size crumbles and cook over medium-high heat. Set aside to drain on paper towels after cooking.
  2. Begin toasting slice of bread.
  3. If sausage did not render sufficient fat, add olive oil to skillet to cook egg.
  4. Break egg in skillet, and sprinkle with paprika and pepper. Cook until yolk remains slightly runny.
  5. Top toast with layer of feta, egg, and sausage.
  6. Dice tomato and layer on top of sausage.
  7. Finish with another layer of feta.
Speaking of those bare cabinets and refrigerator shelves, I’m waiting to fill them until later this week when I have to make a trip to Nashville. For the first time, I’m going to attempt to do all our grocery shopping at Trader Joe’s and Whole Foods. Typically, I make special trips to Whole Foods for items I cannot find here or to stock up on long-lasting staples, but I get most of our groceries at the local supermarket. The high quality, organic, and natural choices are pretty limited locally, though. It’s going to be an experiment–hopefully, not an expensive one. We shall see.
In other news, I’m ecstatic about combing through photos from Coachella for the fashion post Wednesday. There are few things I adore more than festival fashions.
See you soon!
Rebecca
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