I ran out of eggs this morning after making a single fried egg sandwich for my daughter- which almost never happens in my house. I usually have a couple of cartons on hand- one opened and one backup ready at all times. Total first world problems right? It just so happened I was baking a lot lately and we had hard boiled some for lunches and before I knew it, we ran out. In my opinion they’re one of THE most vital source of protein there is, you can cook them any way, any time and almost never disappoint… any way, egg rant over.
So… in my despair, breakfast needed to satisfy and fill my grumbling morning belly and I was not about to let this mornings empty egg carton ruin my day. I had to be creative and go figure, I accomplished what I would say would be a stellar alternative.
Not many would argue that bacon is ever bad to have in hand. Neither is cream cheese, or tomatoes or my absolute favorite English muffins- food for life sprouted grain. Turns out, when you combine these things together it’s an absolute flavor explosion. Salt, fat, acid.
This can arguably be eaten any time of the day. I would even say could be eaten for lunch or diner with a nice green salad.
Bacon, Cream Cheese and Tomato Open Faced Sandwhich
Preheat your oven to 375. Bake bacon on a foil lined baking sheet until crispy. About 10 min.
Toast English muffins and spread a generous amount of organic cream cheese on them. Fold a s slice of bacon on each side of the English muffin. Place sliced tomatoes on each and season with salt and pepper.
SIT DOWN and Enjoy!
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