Savoury Breakfast Sandwich
Sliced crusty bread of choice (I like sourdough rosemary)
1 egg per sandwich well whisked
Sliced Havarti cheese
Sliced sauteed mushrooms
Butter for grilling
Whisk the eggs well and pour into a shallow skillet to cook as a single approximately ¼ inch layer of egg.
Layer cheese, cooked egg, spinach, and mushrooms between slices of bread.
Lightly spread butter on outsides of sandwich and place on skillet on medium heat and cover with a lid to cook for 2-3 minutes. Turn and cook other side until golden brown.
Sliced crusty bread of choice
Fresh sliced tomatoes
Sliced fresh mozzarella
Italian Seasons salad dressing made according to package instructions but using balsamic vinegar and olive oil.
Warm a skillet over medium heat on stove top
Brush salad dressing lightly on both slices of bread
Layer mozzarella cheese, tomatoes and basil
On outside of sandwich lightly spread butter then lay carefully on the skillet and cover with a lid for 2-3 minutes.
Turn and grill other side of the sandwich.
Monte Christo Sandwich
1 Egg per sandwich
1 tsp. per egg
2 slices of bread per sandwich
Sliced ham or turkey or both
Sliced Swiss Cheese
3 Tbl. Butter
Whisk eggs and milk in shallow dish that is large enough for the bread to lay flat in.
On stovetop heated to medium heat skillet and melt the butter. Be careful not to let the butter burn and turn brown.
Build sandwich by layering cheese then meat in the middle then cheese on the top.
Carefully, lay the sandwich in the egg mixture then turn over and soak the other side of the sandwich.
Lay the sandwich on the melted butter in the skillet and cover with a lid. Allow to cook for 3-4 minutes, checking regularly to avoid burning.
Prior to turning the sandwich add a little more butter to the pan to melt then flip the sandwich and cook the other side.
Serve with warm syrup as a dipping sauce.
Homemade Maple Syrup
2 C granulated sugar
1 C water
Bring to a boil
Add 1 ½ tsp. Mapleine
Keep in the refrigerator but always serve warm with food.