A Double Sunny Breakfast

My kids love eggs for breakfast. To keep breakfast from being the same old, same old, I try to come up with different ways to serve up eggs (scrambled, in breakfast burritos, in an omelette with cherry tomatoes, etc.) But at 6am, when I’m blurry-eyed with bed head and an apron over my fuzzy robe (so pretty!), it can be hard to be inspired. The other day, I combined two of their favorite things – a grilled cheese sandwich with a sunny side up egg. Looking at that golden yolk atop the golden cheese, it occurred to me that it was doubly-sunny and a name for this dish was born.

Double Sunny
Packed with protein, this “Double Sunny” breakfast combines the best of a grilled cheese with an egg.

Double Sunny Breakfast

Ingredients per serving:

1 Egg
1 Slice cheese of your choice
1 Slice whole wheat bread
Butter or olive oil

Directions:

1. Lightly butter one slice of bread on both sides and place it in a skillet heated on medium. When the bread just barely starts to toast on the bottom, turn it over and add the slice of cheese so that it starts melting while the underside of the bread toasts.
2. Meanwhile, in the same skillet (if large enough) or in a separate smaller pan, fry the egg in a little butter or olive oil with a lid on to speed the cooking.
3. The cheese toast may be done first so just put it on a plate to the side. Don’t cover it or it will start to steam and you’ll lose that nice crispiness reminiscent of a grilled cheese sandwich. It’s better to have the toast wait than the egg which could lose it’s runniness and get cold.
4. As soon as the egg is cooked, place it over the cheese toast and salt and pepper to taste.

Variation: You could cook the egg any way you want including scrambled. But there’s something especially delicious about having the yolk mix with the cheese and toast. Yum!

For another egg breakfast idea (featuring another misshapen egg!), visit Easy Sunday Morning Breakfast. 

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2 thoughts on “A Double Sunny Breakfast

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