Open Face California Egg Sandwich

I hope one thing you think as you read this blog is ‘the food she makes is attainable and seems easy enough for me to make.’ I have really been trying to show you that you can make quick and easy meals with everyday items around your house, that aren’t complicated.  Also, if you meal plan and have a few staples that you always have stocked in your fridge, freezer and pantry you can usually throw a meal together without having to go out. Better for your health and wallet!

So, this week we are having a quick intermission. Today’s ‘recipe’ involves one ingredient from the topic we talked about last month - whole grains - and one ingredient we will start talking about next week - dairy. We are having an Open Face California Egg Sandwich.

Open Face California Egg Sandwich
Serves one, can multiply

Ingredients:
Slice of whole wheat bread
Cream cheese, 1 oz
Fresh chives, ½ T chopped
Avocado, ¼
Tomates, ¼ - ⅛ c (any variety)
Sprouts, handful
Egg, 1

Set out cream cheese to allow it to come to room temperature. This is important otherwise it will be difficult to smear.  Once it is at room temperature, mix with the chopped chives.

Slice your avocado and tomatoes (I used cherry tomatoes). Also, toast your bread.

Fry your egg to your desired level of doneness. 

Begin layering your ingredients on the bread - chive cream cheese, then avocado, tomatoes, sprouts, ending with the fried egg. 

This is not a clean eating sandwich - definitely messy knife and fork kind of sandwich, which is the way I like it with the egg yolk runny! This is occasionally my Friday lunch, while I work on the blog for you all.

See you next week, where I will share some info on dairy to help you make better choices in that department!

~Ashley