Breakfast: the most important meal of the day and my personal favourite. Without coming across as too much of a breakfast-obsessive, I could have it for every meal if it was deemed socially acceptable. It doesn’t get much better than a steaming hot bowl of porridge on a cold winter's morning, or the millennial classic of avocado on toast when I need to satisfy a savoury craving.
Trying to decide what to eat every day can be a challenge; especially if you, like me, are regularly rushing out the door and have to rely on something quick and easy, whilst not being willing to compromise on taste.
Well, ladies and gentlemen. Let me present to you the ultimate egg sandwich: a delicious breakfast that can also double up as a speedy supper for those night’s when you're alone.
This recipe combining the soft buttery scrambled egg, crusty sourdough, a bit of nutty parmigiano reggiano, zesty microgreens, and a dash of heat from the hot sauce, is hearty, comforting, and the perfect way to start your morning. If you feel like adding different herbs or spices like chilli jam or garlic and paprika, these would all also make great additions. Knock yourself out.
Ingredients (serves 1)
For the scrambled eggs
- 3 eggs
- salt, to taste
- black pepper, to taste
- 1 tbsp butter
- In a small bowl, beat the eggs well and season with salt & pepper.
- Heat a small non-stick pan over medium low heat.
- Add the butter and once it’s melted, pour in the eggs stirring constantly with a rubber spatula till it begins to come together.
- Keep stirring until fluffy and desired consistency is reached. Don’t overcook.
- Remove from the heat immediately.
To assemble the sandwich
- 2 slices sourdough bread, toasted and buttered
- grated parmigiano reggiano
- handful microgreens
- a few dashes hot sauce
- salt, to taste
- Assemble the sandwich by layering the scrambled eggs with the parmigiano reggiano, microgreens, hot sauce, and a pinch of salt on top of the sourdough toast and close into a sandwich with the remaining toast slice.
- Enjoy immediately.
By Kathryn Norris