The Open-Faced Garden Breakfast Sandwich

Tuesday, October 06, 2015

My Black Cherry Tomato plant has been nothing but prolific. I currently have two large bowls sitting on my counter filled with tomatoes from my patio garden. I've frozen several bags of them whole, but I've also eaten a lot of them, and still have an over-abundance... or maybe it's just the perfect amount of abundance. (I'm thinking sauce for my next tomato adventure?) An idea I came up with one Saturday morning was a breakfast sandwich. Now, I've eaten scrambled egg and tomato breakfast sandwiches for years, but this one on this day required a little vamping up. I also had just discovered a lactose free brand of cream cheese and was dying to use it! So, I did what any hungry person does, when faced with their impending starvation and being lucky enough to have access to a fridge full of food, I invented a meal. 

My taste tends to lean toward fresh food, clean flavors, not a lot of heavy sauces or excessive seasoning. I like the natural flavors in food, so I leave them that way. This recipe turned out to be right along those lines, and I've made it a couple times since, and each time been very happy with it. 

So, without further ado, let's introduce you all to The Open-Faced Garden Breakfast Sandwich. Sandwich, meet everybody. Everybody, meet Sandwich. 



Ingredients:

2 small eggs, or 1 large egg
1 slice of bread
1 small tomato, or a few cherry tomatoes
Olive oil
Cream cheese
Garlic salt
Basil (dried, or fresh, and whole leaves or chopped)

Directions

Scramble the two (or one) eggs on medium heat with nothing mixed in. While they're scrambling, toast your bread and slice or chop up your tomatoes. Once the toast and eggs are ready, spread cream cheese on the toast, as thickly or as thinly as your heart desires. I went for moderately thick, just to be PC, since you never can be to careful these days sharing your preferences for certain things on the internet. 

Layer the tomatoes evenly on the cream cheese layer. Next, add the scrambled eggs. Drizzle with olive oil, sprinkle with garlic salt (lightly, this stuff is potent!), and then sprinkle with basil or add basil leaves.

The last step of all is to enjoy this meal. I like to sit on my patio in the sun if it's cool out, or in the shade if it's the middle of summer, read a good book, check my Bloglovin' feed, and eat to my heart's content. The light, fresh, flavors combine for a deliciously brunchy vibe. Perfect for a lazy weekend morning. 

Pair with any of these:

+ A side of hash browns
+ Orange slices
+ A slice of cantaloupe
+ A handful of green olives
+ A citrus drink

Twists on the recipe:

+ Do a variation on the eggs like eggs over medium, eggs over hard, poached eggs, etc. 
+ Scramble eggs with red pepper flakes for a kick.
+ Add a second piece of toast for a closed sandwich (great if you're really hungry.)
+ Add a thin slice of onion

Now it's your turn! Let me know how the recipe went, and what you thought of it. Also, please share your favorite breakfast sandwich recipes with me below. I'm always looking for great egg recipes, for me they are the no-fail food.  Happy eating, everyone!





You Might Also Like

2 comments

  1. This is brilliant. I am all about basil and with cream cheese?! Yum! Will try this!

    ReplyDelete
    Replies
    1. Nichole, thank you! Please let me know if you try it. I want to hear how you liked it!

      Delete

Thanks for stopping by The Joy Blog! I hope you like what you have seen so far. Feel free to share your thoughts or questions in the comments. I respond to almost every single comment.